不同盐脱水加工工艺对榨菜质构的影响

采用一盐脱水工艺腌制榨菜和三盐脱水工艺腌制榨菜为实验材料。榨菜质构测定采用TMSTRO专业研究级物性分析仪进行分析。结果表明:不同盐脱水腌制工艺对榨菜的质构影响较大,具体表现为经加工后榨菜的硬度增大,三盐榨菜的硬度>一盐榨菜;一盐榨菜的脆度<茎瘤芥,三盐榨菜经加工后的脆度>原料茎瘤芥;弹性均增大,但三盐榨菜较茎瘤芥的弹性增加幅度不大,一盐榨菜的弹性有大幅度的增加;咀嚼性值较原料也有增加,一盐榨菜的咀嚼性值>三盐榨菜;粘结性值呈递增性增加,三盐榨菜>一盐榨菜>茎瘤芥;内聚性值也有一定程度的增加,三盐榨菜>一盐榨菜;3种实验材料测得质构各指标值的变异系数小,表明测得值的离散程度小。

Effects of Different Salt Dehydration Process on the Texture of Tuber Mustard

One-salt dehydration technique and three-salt dehydration technique are used as the experimental materials. The texture of tuber mustard is analyzed by TMS-TRO professional research- grade physical property analyzer. The results show that different salt dehydration curing process has a greater influence on the texture of tuber mustard. In particular, the hardness of the processed tuber mustard is increased, and the hardness of three-salt tuber mustard is higher than that of one-salt tuber mustard;the brittleness of one-salt tuber mustard is less than that of tumorous stem mustard, and the brittleness of three-salt tuber mustard after processing is higher than that of tumorous stem mustard;their elasticity is increased, but the elasticity of three-salt tuber mustard is not much larger than that of tumorous stem mustard, and the elasticity of one-salt tuber mustard is greatly increased;the chewiness value is also increased compared with the raw materials, and the chewiness value of one-salt tuber mustard is more than three-salt tuber mustard;the adhesion value is increased progressively, and the value of three-salt tuber mustard is greater than that of one-salt tuber mustard, and one-salt tuber mustard is greater than tumorous stem mustard;the cohesion value is increased to some extent, and the cohesion value of three-salt tuber mustard is greater than that of one-salt tuber mustard;the variation coefficient of each index value of texture measured by three kinds of experimental materials is small, indicating that the dispersion degree of measured value is small.