| 低盐腌渍仔姜果胶甲酯酶保脆工艺的优化 |
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| 引用本文： | 何英东,崔文甲,李晓,王文亮,王月明,唐晓珍.低盐腌渍仔姜果胶甲酯酶保脆工艺的优化[J].中国调味品,2020(2):85-87,92. |
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| 作者姓名： | 何英东 崔文甲 李晓 王文亮 王月明 唐晓珍 |
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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： | 山东省农业重大应用技术创新项目(潍财农指[2018]35号);国家重点研发计划(2016YFD0400405);山东省2018年度农业重大应用技术创新项目(39797) |
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| 摘 要： | 采用果胶甲酯酶对低盐腌渍的仔姜进行保脆处理。采用单因素试验研究葡萄糖酸钙的添加量、果胶甲酯酶的添加量和保脆处理的温度与时间对低盐腌渍仔姜的影响。以硬度为指标,通过正交试验优化低盐腌渍仔姜的保脆工艺。结果表明,低盐腌渍生姜的最佳保脆工艺条件为果胶甲酯酶添加量0.8%,处理温度40℃,处理时间25min,葡萄糖酸钙添加量0.4%。在此条件下,保脆后的低盐腌渍仔姜片的平均硬度为3209.224g。
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| 关 键 词： | 仔姜 低盐腌渍 果胶甲酯酶 硬度 |
Optimization of Pectin Methylesterase on Crispness-preserving Technology for Low-salt Pickled Tender Ginger |
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| HE Ying-dong,CUI Wen-jia,LI Xiao,WANG Wen-liang,WANG Yue-ming,TANG Xiao-zhen.Optimization of Pectin Methylesterase on Crispness-preserving Technology for Low-salt Pickled Tender Ginger[J].China Condiment,2020(2):85-87,92. |
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| Authors: | HE Ying-dong CUI Wen-jia LI Xiao WANG Wen-liang WANG Yue-ming TANG Xiao-zhen |
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| Affiliation: | (Institute of Agricultural Products,Shandong Academy of Agricultural Sciences,Ji'nan 250100,China;School of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China) |
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| Abstract: | Pectin methylesterase is used to preserve the crispness of low-salt pickled tender ginger.The effects of calcium gluconate,pectin methylesterase and the temperature and time of crispness preservation on the low-salt pickled tender ginger are studied by single-factor experiment.Taking hardness as the index,the crispness-preserving technology of low-salt pickled tender ginger is optimized by orthogonal test.The results show that the best conditions for keeping crispness of low-salt pickled tender ginger are the additive amount of pectin methylesterase of 0.8%,treatment temperature of 40℃,treatment time of 25 min,calcium gluconate of 0.4%.Under these conditions,the average hardness of low-salt pickled tender ginger slices after crispness preservation is 3209.224 g. |
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| Keywords: | tender ginger low-salt pickling pectin methylesterase hardness |
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