食盐浓度对腌制茭白理化性质及品质的影响  

Effect of Salt Concentration on the Physicochemical Properties and Quality of Pickled Zizania latifolia

作　　者：黄莎 李伟荣 马雅敏 杨选 王晔洋 王来亮 HUANG Sha;LI Wei-rong;MA Ya-min;YANG Xuan;WANG Ye-yang;WANG Lai-liang(Lishui Institute of Agricultural and Forestry Science,Lishui 323000,Zhejiang,China;Jinyun Bureau of Agriculture and Rural Affairs,Lishui 323000,Zhejiang,China)

机构地区：[1]丽水市农林科学研究院,浙江丽水323000 [2]浙江省缙云县农业农村局,浙江丽水323000

出　　处：《食品研究与开发》2021年第12期78-83,共6页Food Research and Development

摘　　要：研究5%、10%和15%不同食盐浓度对生腌茭白发酵过程中pH值、总酸、平衡盐度、亚硝酸盐和氨基酸态氮等理化指标及发酵程度、色泽和质构品质的影响。结果表明:腌制食盐浓度10%时,可快速启动发酵,同时抑制发酵过程中其它微生物的生长繁殖,pH值下降至3.42,总酸含量增加至0.38 g/100 g(以乳酸计),平衡盐度和氨基酸态氮分别达到7.05、0.057 g/100 g(以氯化钠计),亚硝酸盐含量低于1 mg/kg(以NaNO2计),腌制14 d~21 d时,茭白的黏聚性、回复性、咀嚼性和胶着性等质构特性最为理想。通过对腌制茭白各项理化指标及品质的分析,建议茭白腌制食盐浓度为10%,腌制时间14 d~21 d。This study investigated the effects of different salt concentrations(5%,10%,and 15%)on the physicochemical properties(pH,total acidity,equilibrium salinity,nitrite concentration,and amino acid nitrogen concentration)and quality(color,texture,and degree of fermentation)of pickled Zizania latifolia.Results showed that the 10%saline solution caused fermentation to begin quickly,inhibited the growth of harmful microbes,reduced the pH to 3.42,increased the total acid content to 0.38 g/100 g(lactic acid);the nitrite content was less than 1 mg/kg(NaNO2),the equilibrium for amino acid nitrogen was 0.057 g/100 g,and the equilibrium for salinity was 7.05 g/100 g(sodium chloride).Samples pickled for 14 d-21 d achieved optimum adhesiveness,resilience,chewiness,conglutination,and structural characteristics.Results from this analysis of the physicochemical properties and quality of pickled Zizania latifolia suggested that the salt concentration for pickling should be 10%and that pickling should last 14 d-21 d.

关 键 词：茭白 腌制 理化性质 品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]