不同条件对腌渍蔬菜生产过程中丙酸产生的影响  

Effects of Different Processing Technologies on the Production of Propionic Acid During the Production of Pickled Vegetables

作　　者：谭阳阳 马微 牛墨 TAN Yang-yang;MA Wei;NIU Mo(Harbin Customs Technology Center,Harbin 150028,China;Dongning Customs,Dongning 157299,China)

机构地区：[1]哈尔滨海关技术中心,哈尔滨150028 [2]东宁海关,黑龙江东宁157299

出　　处：《中国调味品》2020年第11期67-69,80,共4页China Condiment

基　　金：原国家质量监督检验检疫总局科技计划项目“腌渍蔬菜产生丙酸规律的研究”(2017IK170)。

摘　　要：文章以几种出口量较大的朝鲜族风味腌渍蔬菜为研究对象,将这几种蔬菜采用传统朝鲜族工艺腌渍加工及贮藏,研究不同腌渍温度、腌渍盐浓度及腌渍时间条件下对丙酸产生的影响;同时探讨在腌渍过程中,添加糖、葱、姜、蒜、食醋、酱油、辣椒面等辅料对丙酸产生的影响。结果表明:随着腌渍温度的升高、腌渍盐浓度的增加及腌渍时间的延长,丙酸含量呈增加趋势;添加糖、葱、姜、蒜、食醋、酱油、辣椒面等添加物,经过生产加工后没有检出丙酸。研究结果可以促进这几种腌渍菜的腌制工艺改进,为企业生产上优化产品质量控制提供一定依据。Several Korean-flavor pickled vegetables with large export volume are taken as the research object in this paper,these vegetables are pickled,processed and stored using traditional Korean technology,and the effect of different pickling temperatures,pickling salt content and pickling time on propionic acid is studied.At the same time,the effects of adding sugar,green onion,ginger,garlic,vinegar,soy sauce,chili powder and other auxiliary materials on propionic acid during the pickling process are also discussed.The results show that with the increase of pickling temperature and pickling salt content and the extension of pickling time,the propionic acid content shows an increasing trend;adding sugar,green onion,ginger,garlic,vinegar,soy sauce,chili powder and other additives,propionic acid is not detected after production and processing.The results of this study can promote the improvement of the pickling process of these pickled vegetables,and provide a basis for optimizing product quality control in the production of enterprises.

关 键 词：腌渍蔬菜 丙酸 温度 盐浓度 添加物 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]