| 复合腌制剂对低盐腌渍生姜质构性质的影响 |
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| 引用本文： | 李晓,王文亮,王延圣,王月明,崔文甲,刘丽娜,徐志祥.复合腌制剂对低盐腌渍生姜质构性质的影响[J].中国调味品,2019(6):109-113. |
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| 作者姓名： | 李晓 王文亮 王延圣 王月明 崔文甲 刘丽娜 徐志祥 |
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| 作者单位： | 山东省农业科学院农产品研究所;山东农业大学食品科学与工程学院 |
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| 基金项目： | 国家重点研发计划(2016YFD0400405);山东省农业重大应用技术创新项目(潍财农指[2018]35号) |
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| 摘 要： | 采用复合腌制剂对生姜进行低盐腌渍。通过单因素试验和正交试验,研究醋酸添加量、山梨糖醇添加量和氯化钙添加量对低盐腌渍生姜的影响,以硬度为指标,优化复合腌制剂的腌渍工艺。结果表明:低盐腌渍生姜的复合腌制剂最佳组成为氯化钙添加量0.3%,山梨糖醇添加量2%,醋酸添加量0.25%,在此条件下,复合腌制剂腌渍生姜的硬度为607.523g。质构分析结果表明,复合腌制剂腌渍的生姜质构品质优于低盐腌渍。
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| 关 键 词： | 生姜 低盐腌渍 复合腌制剂 质构性质 |
Effect of Compound Pickling Agent on Texture Properties of Low-salt Pickled Ginger |
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| LI Xiao,WANG Wen-liang,WANG Yan-sheng,WANG Yue-ming,CUI Wen-jia,LIU Li-na,XU Zhi-xiang.Effect of Compound Pickling Agent on Texture Properties of Low-salt Pickled Ginger[J].China Condiment,2019(6):109-113. |
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| Authors: | LI Xiao WANG Wen-liang WANG Yan-sheng WANG Yue-ming CUI Wen-jia LIU Li-na XU Zhi-xiang |
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| Affiliation: | (Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Key Laboratoryof Agro-products Processing Technology in Shandong Province, Institute of Agro-food,Shandong Academy of Agricultural Sciences, Ji'nan 250100,China;College ofFood Science and Engineering, Shandong AgriculturalUniversity, Tai'an 271018,China) |
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| Abstract: | The ginger is salted with compound pickling agent in low salt. The effects of acetic acid, sorbitol and calcium chloride on low-salt pickled ginger are studied by single factor test and orthogonal test. The hardness is taken as the index to optimize the pickling process of compound pickling agent. The results show that the optimum composition of low-salt pickled ginger is calcium chloride of 0.3%, sorbitol of 2% and acetic acid of 0.25%. Under these conditions, the hardness of pickled ginger salted with compound pickling agent is 607.523 g. The results of texture analysis show that the quality of ginger salted with compound pickling agent is better than that salted with low salt. |
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| Keywords: | ginger low-salt pickling compound pickling agent texture property |
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