摘要
大头菜传统腌制工艺均采用高盐,口感太咸,不利于身体健康,使生产和销售都受到了限制。本文突破传统腌制工艺,主要从脱盐工序方面对大头菜加工工艺进行研究,力图使这极普通又价廉的大头菜,提高到中高档食品的地位,符合国内外消费趋势。文章分析了大头菜规格、料水比、时间三因素对大头菜脱盐工序的影响,探讨了加工工艺中主要营养成分氨基酸、VC含量的变化。结果表明:腌制大头菜按3mm×3mm×40mm的规格,料水比1:2,脱盐14min,产品含盐量为3.21%;但脱盐工序工艺中氨基酸及维生素C含量影响最大。
The traditional technology to pickle mustard plant was all using high salt, so the product tasted too salty, did harm to health, and the producing and selling was also affected. This article studied to improve traditional pickling technology, mainly focused on the salt-out process, so that the product which was common and cheap could go along with the top and moderate quality, and follow the con- suming trend home and abroad. The processing of salt-out was studied, and the effects of standards, the ratio of materials and water, time were tested through experiments. The influence of processing technology on major nutrients such as vitamin c and amino acids was also studied. The results were as follow： the optimum salt-out scheme was： standard is 3mm×3mm×40mm,the ratio of materials and water is 1：2, the time is 14 min, the salt content was 3.21%; but the loss of vitamin c and amino acid was serious in the process of salt-out.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期66-69,共4页
Food Research and Development
基金
湖北省教育厅重点项目(2004Q002)
恩施州科技攻关项目(2004A08)
关键词
大头菜
低盐
氨基酸
VC
mustard plant
low salt
amino acid
vitamin c
