摘要
以不同失水程度的雪里蕻为原料,以15%的盐及不同浓度CaCl2(不添加为对照,0.05%、0.10%和0.15%)腌制,对腌制过程中雪里蕻的品质变化进行研究。结果表明:晒至萎蔫进行腌制的雪里蕻在脆度的改善、营养物质的保存效果方面明显优于新鲜的雪里蕻直接腌制,且添加CaCl2能长期有效保持产品的脆度。其中以脱水30%的雪里蕻,添加0.15%的CaCl2腌制处理对各种指标的影响显著,可明显抑制还原糖、粗纤维、原果胶的减少,保持雪里蕻的脆度,该处理能满足工厂的周期性生产,延长贮藏期及货架期。
The effect of adding 15% salt, different dehydration and density calcium chloride of 0.00% （CK）, 0.05%, 0.10%, 0.15% to potherb mustard was studied in this paper. The results showed that withered potherb mustard where improvement of frangibility and preservation of nutrient-substance was better than fresh potherb mustard in the marinated procedure, adding calcium chloride was long-term effective to maintain frangibility. The processing 30% dehydration and 0.15% calcium chloride which affect index conspicuously could prevent reducing sugar, crude fiber, protopectin from declined and maintain frangibility, it might be fit for periodical manufacture, lengthen storage period.
出处
《食品科技》
CAS
北大核心
2013年第7期287-293,共7页
Food Science and Technology
基金
黔科合农字[2010]5085
国家星火计划项目(2012GA820001)
关键词
雪里蕻
腌制
氯化钙
potherb mustard
marinated
calcium chloride
