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作 者:宋煜婷 王晓芸 丁筑红 余奕宏 王翼 SONG Yuting;WANG Xiaoyun;DING Zhuhong;YU Yihong;WANG Yi(Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province,College of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;Arman Foods Group of Xinjiang Co.,Ltd.,Urumqi 830052,China)
机构地区:[1]贵州大学酿酒与食品工程学院,贵州省农畜产品贮藏与加工重点实验室,贵阳550025 [2]新疆阿尔曼食品集团有限责任公司,新疆乌鲁木齐830052
出 处:《食品科技》2020年第8期75-83,共9页Food Science and Technology
基 金:贵州省科学计划项目(黔科合成果[2017]4136)。
摘 要:为探究影响糟辣椒发酵品质的主要因素,在分析食盐添加量、氯化钙添加量、环境温度、翻坛周期对糟辣椒发酵理化指标(pH、酸度、原果胶含量、水溶性果胶含量、果胶酶活性)及品质(脆度、感官)影响的基础上,应用通径分析的方法对比各指标对糟辣椒品质的作用大小。结果发现:最佳腌制条件为食盐添加量8%,氯化钙添加量0.15%,环境温度20 ℃,而翻坛不利于糟辣椒发酵;通径分析表明,对脆度直接作用大小为水溶性果胶>酸度>果胶酶活性>原果胶>pH,对感官直接作用大小为果胶酶活性>酸度>水溶性果胶>pH>原果胶;果胶酶活性对糟辣椒脆度及感官品质的间接作用均为最大。针对糟辣椒品质核心影响因素调控加工方法,有利于糟辣椒的优质生产。In order to explore the main factors affecting the quality of fermented chili,based on the analysis of fermentation pH,total acid,pectin content,pectinase activity,crispness,sensory and taste quality of fermented chili under different salt addition,calcium chloride addition,temperature and turn over frequency,the way of path analysis was used to analyze the correlation between each index and quality index.The results showed that the best pickling conditions are 8% salt,0.15% calcium chloride,and 20 ℃,Turning the materials is not conducive to the fermentation of chilli.Path analysis shows that the direct effect on friability is:water-soluble pectin>acidity>pectinase activity>original pectin>pH;the direct effect on sensory is:pectinase activity>acidity>water-soluble pectin>pH>original pectin;Pectinase activity had the largest indirect effects on the crispness and sensory quality of fermented chili.Regulating processing methods according to the core influencing factors of the quality of fermented chili,it is beneficial to the high-quality production of fermented chili.
关 键 词:糟辣椒 果胶酶 水溶性果胶 原果胶 品质 通径分析
分 类 号:TS255.53[轻工技术与工程—农产品加工及贮藏工程]
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