不同泡姜工艺泡制过程中品质变化研究  

Study on the Quality Changes of Ginger in Different Pickling Processes

作　　者：郭银萍 李兵 穆兴燕 徐菁 刘晓燕 GUO Yin-ping;LI Bing;MU Xing-yan;XU Jing;LIU Xiao-yan(College of Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550005,China;Guizhou Fruit Processing Engineering Technology Research Center,Guiyang 550005,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵阳550005 [2]贵州省果品加工工程技术研究中心,贵阳550005

出　　处：《中国调味品》2022年第9期72-76,共5页China Condiment

基　　金：贵州省科技厅科技支撑项目(黔科合支撑[2020]1Y157);贵阳市科技局贵阳学院专项资金(GYU-KY-[2021])。

摘　　要：以黄姜为实验材料,采用醋泡、酒泡、糟辣椒泡3种不同工艺制作泡姜,研究黄姜在3种泡制工艺中pH值、水分含量、总酸、姜辣素、硬度、粗纤维、亚硝酸盐、有机酸含量和感官评价9种理化指标的动态变化。结果表明,在3种泡制工艺的泡制过程中pH值、水分含量、姜辣素含量总体均呈下降趋势;总酸均呈上升趋势;硬度和粗纤维前5 d下降,后期趋于稳定;亚硝酸盐均在第5天出现亚硝峰;有机酸在前20 d总体呈上升趋势,后期趋于稳定。感官分析表明,3种工艺制作的泡姜在泡制过程中在第10天左右分数较高,10 d后泡姜制品分数呈下降趋势,其中醋泡姜分数总体较高。综合以上分析得出泡姜制品的最佳食用时间在1周后,且醋泡姜相比另外两种泡姜品质较好。With yellow ginger as the experimental material,three different processes such as vinegar soaking,wine soaking and fermented pepper soaking are used to make pickled ginger.The dynamic changes of nine physicochemical indexes including pH value,water content,total acid,gingerol,hardness,crude fiber content,nitrite,organic acid and sensory evaluation are studied.The results show that the pH value,water content and gingerol content all show a decreasing trend in the three pickling processes.The total acid shows an increasing trend.The hardness and crude fiber content decrease in the first 5 days,and then become stable.Nitrite peak appears on the 5th day.The organic acids show an overall upward trend in the first 20 days and tend to be stable in the later period.Sensory analysis shows that the scores of pickled ginger made by the three processes are higher around the 10th day during the pickling process,and show a decreasing trend after 10 days,among which,the score of pickled ginger soaked by vinegar is generally higher.Based on the above analysis,it is concluded that the best edible time of pickled ginger products is after one week,and the quality of pickled ginger soaked by vinegar is better than that of the other two kinds of pickled ginger.

关 键 词：泡姜 姜辣素 亚硝酸盐 有机酸 感官分析 

分 类 号：TS264.29[轻工技术与工程—发酵工程]