盐度对苦笋-剁辣椒复合腌制品品质的影响  

Effect of Salinity on Quality of Compound Pickled Products of Bitter Bamboo Shoots and Chopped Chili

作　　者：张长贵[1,2] 郑耀伟 张耕 ZHANG Chang-gui;ZHENG Yao-wei;ZHANG Geng(Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China;Key Laboratory of Soild-state Fermentation Resource Utilization in Sichuan Province,Yibin University,Yibin 644000,China;Sichuan Pengzhou Guangle Food Co.,Ltd.,Pengzhou 611930,China)

机构地区：[1]宜宾学院农林与食品工程学部,四川宜宾644000 [2]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]四川彭州广乐食品有限公司,四川彭州611930

出　　处：《中国调味品》2023年第9期98-103,共6页China Condiment

基　　金：四川省科技厅项目(2019YJ0337);宜宾学院科研项目(2022YY08)。

摘　　要：为探究盐度对苦笋-辣椒复合腌制品品质的影响,试验以苦笋、辣椒、姜、蒜为原料,采用自然发酵的方式制作了5种盐度(4%、7%、10%、13%、16%)的苦笋-剁辣椒腌制品,并监测了发酵过程中与品质相关的理化指标(总酸、还原糖、氨基酸态氮、VC、亚硝酸盐)和感官品质的变化。结果表明,盐度对苦笋-辣椒复合腌制品的理化指标和感官质量有不同程度的影响。从理化指标看,盐度越低,还原糖消耗越多,总酸、氨基酸态氮和VC含量越高;盐度越高,亚硝酸盐峰值出现的时间越晚,且亚硝酸盐含量达到安全性指标(NaNO2≤10.0 mg/kg)的时间更长。从感官指标看,盐度对色泽的影响较小,对滋味、香气和质地的影响较大;但盐度太低,在腌制过程中易滋生腐败菌,致使产品的感官品质变差,盐度高于10%,产品味道太咸,对滋味评分的影响大,并且延长了发酵成熟时间。因此,盐度不仅影响理化指标和感官品质,而且影响发酵周期。综合评判,腌制盐度选择7%~10%较合适。该研究结果可为苦笋-剁辣椒复合腌制品的盐度选择提供参考。In order to study the effect of salinity on the quality of compound pickled products of bitter bamboo shoots and chopped chili,in this test,five kinds of pickled products of bitter bamboo shoots and chopped chili with different salinity(4%,7%,10%,13%,16%)are produced by natural fermentation with bitter bamboo shoots,chili,ginger and garlic as the raw materials,and the changes of physicochemical indexes related to quality(total acid,reducing sugar,amino acid nitrogen,V C,nitrite)and sensory quality during fermentation are tested.The results show that salinity has varying degrees of effects on the physicochemical indexes and sensory quality of the compound pickled products of bitter bamboo shoots and chopped chili.In terms of physicochemical indexes,the lower the salinity,the more reducing sugar is consumed,and the higher the total acid,amino acid nitrogen and V C content;the higher the salinity,the later the nitrite peak appears,and the later the nitrite content reaches the safety index(NaNO 2≤10.0 mg/kg).From the perspective of sensory indexes,salinity has a relatively less effect on color,but a greater effect on taste,aroma and texture.However,if the salinity is too low,spoilage bacteria can easily grow during the pickling process,resulting in poor sensory quality of the product.If the salinity is higher than 10%,the product taste is too salty,which greatly influences the taste score and prolongs the fermentation maturity time.Therefore,salinity not only affects the physicochemical indexes and sensory quality,but also affects the fermentation cycle.Based on the comprehensive evaluation,it is more appropriate to choose 7%~10%salinity.The results can provide references for the selection of salinity of compound pickled products of bitter bamboo shoots and chopped chili.

关 键 词：苦笋 剁辣椒 自然发酵 含盐量 品质 

分 类 号：TS205.2[轻工技术与工程—食品科学]