西瓜豆瓣酱研制及其亚硝酸盐含量研究  

Preparation of Watermelon Soybean Paste and Study on Its Nitrite Content

作　　者：贾庆超 梁艳美 JIA Qing-chao;LIANG Yan-mei(College of Food Science and Technology,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;College of Computer Science and Technology Engineering,Anyang Institute of Technology,Anyang 455000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064 [2]安阳工学院计算机科技工程学院,河南安阳455000

出　　处：《中国调味品》2020年第4期98-102,106,共6页China Condiment

基　　金：中国轻工业联合会2018年项目(QGJY2018019);郑州科技学院大学生创新创业项目(2018022)。

摘　　要：首先在传统西瓜豆瓣酱制作的工艺基础上,设定西瓜、花生油的添加量为150,10 g,通过将影响西瓜豆瓣酱风味的主要因素豆曲、盐、花椒、八角、小茴香、葱、姜、蒜的添加量进行单因素和正交试验,确定自制西瓜豆瓣酱的较优配方。试验结果表明,西瓜150 g、豆曲30 g、盐10 g、花椒1 g、八角2 g、小茴香1 g、葱8 g、姜12 g、蒜8 g为最佳配方。另外,研究了西瓜与豆曲的比例对亚硝酸盐的影响及西瓜豆瓣酱发酵成熟后随放置时间增加亚硝酸盐含量的变化。研究表明,在相同食盐添加量下,亚硝酸盐含量随着西瓜添加量的下降而降低,自制豆瓣酱亚硝酸盐含量随着放置时间的增加而降低并逐渐接近于平稳。根据GB 2762-2017《食品安全国家标准食品中污染物限量》对于蔬菜类食品规定亚硝酸盐含量不得超过20 mg/kg[1],食用不会对人体产生危害,为人们在加工西瓜豆瓣酱时提供了参考。Firstly,based on the traditional production technology of watermelon soybean paste,the amount of watermelon and peanut oil is set as 150 g and 10 g.The optimum formula of homemade watermelon soybean paste is determined by single factor test and orthogonal test for the main factors affecting the flavor of watermelon soybean paste,such as fermented soybean koji,salt,pepper,star anise,fennel,scallion,ginger and garlic.The experimental results show that the sensory quality of watermelon soybean paste is the best when watermelon is 150 g,fermented soybean koji is 30 g,salt is 10 g,pepper is 1 g,star anise is 2 g,fennel is 1 g,scallion is 8 g,ginger is 12 g and garlic is 8 g.The effect of the ratio of watermelon to soybean koji on nitrite content and the change of nitrite content in watermelon soybean paste with the increase of storage time are analyzed.The results show that the nitrite content decreases with the decrease of watermelon additive amount with the same salt additive amount and the nitrite content decreases with the increase of storage time and gradually approaches to a stable level.According to GB 2762-2017 Food Safety National Standard Pollutant Limits in Food,for vegetable food,the nitrite content should be less than 20 mg/kg[1],so that it will not be harmful to human body,which provides reference for people to process watermelon soybean paste.

关 键 词：自制西瓜豆瓣酱 感官品质 食盐 亚硝酸盐 

分 类 号：TS264.24[轻工技术与工程—发酵工程]