低盐洗澡泡菜的制备及其品质研究  

Preparation and quality of low salt bathing pickle

作　　者：肖岚 毛洁鸥 罗昌俊 王新程 廖佑琴 安若彤 XIAO Lan;MAO Jieou;LUO Changjun;WANG Xincheng;LIAO Youqin;An Ruotong(College of Food Science,Sichuan Tourism University,Chengdu,Sichuan 610100,China;Animal Disease Prevention and Control Center of Agricultural and Rural Bureau of Aba Tibetan and Qiang Autonomous Prefecture,Aba,Sichuan 624000,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]阿坝藏族羌族自治州农业农村局动物疫病预防控制中心,四川阿坝624000

出　　处：《美食研究》2023年第1期88-95,共8页Journal of Researches on Dietetic Science and Culture

基　　金：四川省高等教育人才培养质量和教学改革项目(JG-2021-1432);四川省大学生创新训练项目(202211552014)。

摘　　要：采用低钠咸味剂制备低盐四川洗澡泡菜,在单因素实验基础上进行正交实验,研究不同处理条件对低盐洗澡泡菜质构、滋味、色差、总酸含量、有机酸含量、pH值、钠离子含量和亚硝酸盐含量的影响,从而确定低盐洗澡泡菜的最佳工艺配方。结果表明:低盐洗澡泡菜的最佳工艺为泡制时间48 h、泡制温度20℃、低钠咸味剂替代率20%,该条件下的四川洗澡泡菜质地脆嫩、酸甜适口、滋味鲜美,感官评分95.20。9个正交处理组中,4号处理组(泡制时间48 h,泡制温度20℃,低钠咸味剂替代率20%)的质构、滋味、色差、总酸含量、有机酸含量、pH值和亚硝酸盐含量与对照组(传统四川洗澡泡菜,泡制时间48 h,泡制温度25℃,低钠咸味剂替代率20%)最为接近;6号处理组(泡制时间48 h,泡制温度30℃,低钠咸味剂替代率10%)的钠离子含量与对照组最为接近。本研究结果可为低钠咸味剂在四川洗澡泡菜中的应用提供理论依据。Low salt Sichuan bathing pickle was prepared with low sodium salty agent.Orthogonal experiments were carried out on the basis of single factor experiments to study the effects of different treatment conditions on the texture,taste,color difference,total acid content,organic acid content,pH value,sodium ion content and nitrite content of low salt bathing pickle,so as to determine the optimal technology of low salt bathing pickle.The results showed that the optimal technology of low salt bathing pickle was as follows:the brewing time 48 hours,the brewing temperature 20℃,and the substitution rate of low sodium salting agent 20%.Under this condition,the product was crisp,sweet sour,and delicious with a sensory score of 95.20.Among the nine orthogonal treatment groups,the texture,taste,color difference,total acid content,organic acid content,pH value,and nitrite content of treatment group 4(soaking time 48 h,soaking temperature 20℃,low sodium salty agent substitution rate 20%)showed the closest to the control(traditional Sichuan bathing pickle,soaking time 48 h,soaking temperature 25℃).The sodium ion content of treatment group 6(soaking time 48 h,soaking temperature 30℃,low sodium salty agent substitution rate 10%)was the closest to the control.

关 键 词：四川洗澡泡菜 低钠咸味剂 质构 滋味 感官评分 

分 类 号：TS972.122.6[轻工技术与工程]