本文主要研究内容
作者李晓（2019）在《低盐腌渍黄瓜质构与风味变化的研究》一文中研究指出：腌渍蔬菜又称酱腌菜,是以新鲜蔬菜为原料,采用不同的腌渍工艺而制成的各种蔬菜制品的总称,以腌渍黄瓜、萝卜、生姜、大头菜等为主,在我国具有悠远的历史,因具有独特香味且具有一定的营养价值,已经成为人们日常生活中不可缺少且深受喜爱的调味副食品之一。传统工艺的腌渍菜是利用高浓度盐液对新鲜蔬菜进行加工,并通过腌制,增进蔬菜风味。传统工艺的腌渍菜含盐量过高,长期或过量食用传统高盐腌渍菜,将会造成高血压、心脏病等心脑血管疾病,严重威胁着人们的身体健康,低盐腌渍与高盐腌渍相比更加营养健康。但在对新鲜蔬菜进行低盐腌渍时,由于含盐量的不足,将会导致黄瓜品质的下降,最直接的影响就是引起黄瓜硬度的下降,失去黄瓜原有的口感与风味。本研究以黄瓜为原料,对黄瓜进行低盐化腌渍,通过添加一种复合腌制剂和添加外源性果胶甲酯酶提升低盐腌渍黄瓜的质构品质,对低盐腌渍黄瓜风味物质的变化进行了分析,主要结果如下:1.复合腌制剂的工艺优化。以低盐黄瓜为原料,通过监测水分活度,通过单因素试验、正交试验优化低盐腌渍黄瓜的复合腌制的最优条件为醋酸添加量0.1%、甘露糖醇添加量1.5%、乳酸钙添加量0.06%。在此条件下,复合腌制剂腌渍黄瓜的感官评分为93.625分。将低盐腌渍、复合腌制剂腌渍、高盐腌渍三种腌渍方式下的黄瓜样品进行TPA测试、果胶含量测定、乙醇不溶物含量的测定和扫描电镜。结果表明:复合腌制剂的添加弥补了因含盐量低造成的腌渍黄瓜硬度下降的不足,在硬度、果胶含量、乙醇不溶物含量上分别提升了23%、15%和2.1%,经过扫描电镜放大150倍观察,复合腌制剂在微观结构上比低盐腌渍更好的保持了组织细胞的完整。2.添加外源性果胶甲酯酶工艺优化。果胶甲酯酶可将高甲氧基果胶（HM）转化成低甲氧基果胶（LM）,低甲氧基果胶与Ca2+发生交联作用,形成一个坚固的果胶酸钙网络,防止果胶物质溶出,从而提高果蔬的品质。本实验首先通过单因素试验、正交试验结合全TPA测试确定并优化了低盐腌渍黄瓜添加外源性果胶甲酯酶最佳作用条件为:乳酸钙添加量0.4%、酶添加量0.4%、酶作用温度50℃、酶作用时间20 min;将添加外源性果胶甲酯酶和未添加外源性果胶甲酯酶的样品进行比较。结果发现:添加外源性果胶甲酯酶的低盐腌渍黄瓜样品硬度、咀嚼度和果胶含量分别高出未添加果胶甲酯酶的黄瓜样品108.893 g、16.2、0.46 g Kg-1;扫描电镜的结果从微观结构上支持了果胶甲酯酶的积极作用。添加果胶甲酯酶改善了低盐腌渍黄瓜的质构性质。3.将新鲜黄瓜、低盐腌渍黄瓜、复合腌制剂腌渍黄瓜和高盐腌渍黄瓜进行NaCl、还原糖、氨基态氮、总酸等总体风味物质的含量,有机酸、氨基酸和核苷酸种类及含量的测定,结合感官评价发现:复合腌制剂腌渍黄瓜样品总体风味物质含量高于低盐腌渍黄瓜样品,有机酸、氨基酸和核苷酸种类及数量也多于低盐腌渍黄瓜样品,复合腌制剂腌渍的黄瓜样品在感官评价上更受到人们的喜爱。对不同酱渍时间的黄瓜进行总体风味物质的测定发现:酱渍第2天开始,风味物质含量开始上升,第6天后,总体风味物质下降并趋于稳定。利用气相色谱-离子迁移谱（GC-IMS）对酱渍第2、4、6天的黄瓜样品进行挥发性风味物质的分析,结果表明:当低盐黄瓜酱渍到第4天时,挥发性风味物质出现,之后便趋于稳定,所以将酱渍4天作为低盐腌渍黄瓜的最佳酱渍时间。对酱渍4天的黄瓜样品进行有机酸、氨基酸和核苷酸的种类及含量进行检测并与酱渍前的黄瓜样品比较,酱渍后的黄瓜样品有机酸、氨基酸和核苷酸种类多于酱渍前黄瓜样品。另外,酱渍黄瓜产品的其他理化指标、微生物指标、重金属指标均符合调味料要求。
Abstract
a zi shu cai you chen jiang a cai ,shi yi xin xian shu cai wei yuan liao ,cai yong bu tong de a zi gong yi er zhi cheng de ge chong shu cai zhi pin de zong chen ,yi a zi huang gua 、luo bo 、sheng jiang 、da tou cai deng wei zhu ,zai wo guo ju you you yuan de li shi ,yin ju you du te xiang wei ju ju you yi ding de ying yang jia zhi ,yi jing cheng wei ren men ri chang sheng huo zhong bu ke que shao ju shen shou xi ai de diao wei fu shi pin zhi yi 。chuan tong gong yi de a zi cai shi li yong gao nong du yan ye dui xin xian shu cai jin hang jia gong ,bing tong guo a zhi ,zeng jin shu cai feng wei 。chuan tong gong yi de a zi cai han yan liang guo gao ,chang ji huo guo liang shi yong chuan tong gao yan a zi cai ,jiang hui zao cheng gao xie ya 、xin zang bing deng xin nao xie guan ji bing ,yan chong wei xie zhao ren men de shen ti jian kang ,di yan a zi yu gao yan a zi xiang bi geng jia ying yang jian kang 。dan zai dui xin xian shu cai jin hang di yan a zi shi ,you yu han yan liang de bu zu ,jiang hui dao zhi huang gua pin zhi de xia jiang ,zui zhi jie de ying xiang jiu shi yin qi huang gua ying du de xia jiang ,shi qu huang gua yuan you de kou gan yu feng wei 。ben yan jiu yi huang gua wei yuan liao ,dui huang gua jin hang di yan hua a zi ,tong guo tian jia yi chong fu ge a zhi ji he tian jia wai yuan xing guo jiao jia zhi mei di sheng di yan a zi huang gua de zhi gou pin zhi ,dui di yan a zi huang gua feng wei wu zhi de bian hua jin hang le fen xi ,zhu yao jie guo ru xia :1.fu ge a zhi ji de gong yi you hua 。yi di yan huang gua wei yuan liao ,tong guo jian ce shui fen huo du ,tong guo chan yin su shi yan 、zheng jiao shi yan you hua di yan a zi huang gua de fu ge a zhi de zui you tiao jian wei cu suan tian jia liang 0.1%、gan lou tang chun tian jia liang 1.5%、ru suan gai tian jia liang 0.06%。zai ci tiao jian xia ,fu ge a zhi ji a zi huang gua de gan guan ping fen wei 93.625fen 。jiang di yan a zi 、fu ge a zhi ji a zi 、gao yan a zi san chong a zi fang shi xia de huang gua yang pin jin hang TPAce shi 、guo jiao han liang ce ding 、yi chun bu rong wu han liang de ce ding he sao miao dian jing 。jie guo biao ming :fu ge a zhi ji de tian jia mi bu le yin han yan liang di zao cheng de a zi huang gua ying du xia jiang de bu zu ,zai ying du 、guo jiao han liang 、yi chun bu rong wu han liang shang fen bie di sheng le 23%、15%he 2.1%,jing guo sao miao dian jing fang da 150bei guan cha ,fu ge a zhi ji zai wei guan jie gou shang bi di yan a zi geng hao de bao chi le zu zhi xi bao de wan zheng 。2.tian jia wai yuan xing guo jiao jia zhi mei gong yi you hua 。guo jiao jia zhi mei ke jiang gao jia yang ji guo jiao （HM）zhuai hua cheng di jia yang ji guo jiao （LM）,di jia yang ji guo jiao yu Ca2+fa sheng jiao lian zuo yong ,xing cheng yi ge jian gu de guo jiao suan gai wang lao ,fang zhi guo jiao wu zhi rong chu ,cong er di gao guo shu de pin zhi 。ben shi yan shou xian tong guo chan yin su shi yan 、zheng jiao shi yan jie ge quan TPAce shi que ding bing you hua le di yan a zi huang gua tian jia wai yuan xing guo jiao jia zhi mei zui jia zuo yong tiao jian wei :ru suan gai tian jia liang 0.4%、mei tian jia liang 0.4%、mei zuo yong wen du 50℃、mei zuo yong shi jian 20 min;jiang tian jia wai yuan xing guo jiao jia zhi mei he wei tian jia wai yuan xing guo jiao jia zhi mei de yang pin jin hang bi jiao 。jie guo fa xian :tian jia wai yuan xing guo jiao jia zhi mei de di yan a zi huang gua yang pin ying du 、ju jiao du he guo jiao han liang fen bie gao chu wei tian jia guo jiao jia zhi mei de huang gua yang pin 108.893 g、16.2、0.46 g Kg-1;sao miao dian jing de jie guo cong wei guan jie gou shang zhi chi le guo jiao jia zhi mei de ji ji zuo yong 。tian jia guo jiao jia zhi mei gai shan le di yan a zi huang gua de zhi gou xing zhi 。3.jiang xin xian huang gua 、di yan a zi huang gua 、fu ge a zhi ji a zi huang gua he gao yan a zi huang gua jin hang NaCl、hai yuan tang 、an ji tai dan 、zong suan deng zong ti feng wei wu zhi de han liang ,you ji suan 、an ji suan he he gan suan chong lei ji han liang de ce ding ,jie ge gan guan ping jia fa xian :fu ge a zhi ji a zi huang gua yang pin zong ti feng wei wu zhi han liang gao yu di yan a zi huang gua yang pin ,you ji suan 、an ji suan he he gan suan chong lei ji shu liang ye duo yu di yan a zi huang gua yang pin ,fu ge a zhi ji a zi de huang gua yang pin zai gan guan ping jia shang geng shou dao ren men de xi ai 。dui bu tong jiang zi shi jian de huang gua jin hang zong ti feng wei wu zhi de ce ding fa xian :jiang zi di 2tian kai shi ,feng wei wu zhi han liang kai shi shang sheng ,di 6tian hou ,zong ti feng wei wu zhi xia jiang bing qu yu wen ding 。li yong qi xiang se pu -li zi qian yi pu （GC-IMS）dui jiang zi di 2、4、6tian de huang gua yang pin jin hang hui fa xing feng wei wu zhi de fen xi ,jie guo biao ming :dang di yan huang gua jiang zi dao di 4tian shi ,hui fa xing feng wei wu zhi chu xian ,zhi hou bian qu yu wen ding ,suo yi jiang jiang zi 4tian zuo wei di yan a zi huang gua de zui jia jiang zi shi jian 。dui jiang zi 4tian de huang gua yang pin jin hang you ji suan 、an ji suan he he gan suan de chong lei ji han liang jin hang jian ce bing yu jiang zi qian de huang gua yang pin bi jiao ,jiang zi hou de huang gua yang pin you ji suan 、an ji suan he he gan suan chong lei duo yu jiang zi qian huang gua yang pin 。ling wai ,jiang zi huang gua chan pin de ji ta li hua zhi biao 、wei sheng wu zhi biao 、chong jin shu zhi biao jun fu ge diao wei liao yao qiu 。
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论文作者分别是来自山东农业大学的李晓，发表于刊物山东农业大学2019-07-05论文，是一篇关于低盐论文,质构论文,风味物质论文,黄瓜论文,山东农业大学2019-07-05论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自山东农业大学2019-07-05论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：低盐论文; 质构论文; 风味物质论文; 黄瓜论文; 山东农业大学2019-07-05论文;