摘要
目的:比较了不杀菌、不加防腐剂、0～4℃低温贮存和加入山梨酸钾后,在80℃水浴中杀菌15min并常温保存对泡姜口感、质地、色泽、营养成分的影响。方法:对泡姜进行感官评价,采用分光光度计法测定泡姜中的VC、蛋白质、可溶性总糖和姜辣素含量,用高效液相色谱法检测主要有机酸含量。结果:加热杀菌使泡姜的色泽变淡,脆度降低;保存14d时其VC含量为鲜姜的48.36%,其蛋白质和可溶性总糖分别为新成熟时的90.95%和97.37%,姜辣素含量0.315%。低温贮存的泡姜的感官品质优于加热杀菌的产品;贮存14d时其VC含量比同期杀菌的高28.05%,其蛋白质和可溶性总糖分别比同期杀菌的低1.59%和9.34%,姜辣素含量0.316%,比同期杀菌的略高,乳酸、醋酸、酒石酸的含量均比杀菌贮存的高。结论:就泡姜的色泽、质地、口感和营养而言,在贮存的两周内,低温贮存的泡姜品质远远优于杀菌并常温保存的泡姜品质。
Objective：Compared the effects of the method of the 0～4 ℃ storage without sterilization and preservatives with the method of sterilization under 80 ℃ for 15 min and then room temperature storage adding potassium sorbate on the flavor,quality,color and nutrients etc of pickled ginger. Methods：The sensory evaluation of pickled gingers was carried out. The contents of VC,protein,total soluble solids and gingerols in pickled gingers were determined by ultraviolet spectrophotometer. The main organic acids were detected by HPLC. Results：Heating sterilization not only decreased color and crispness of pickled ginger,but also decreased the content of VC,protein,soluble total sugar and gingerols in the pickled gingers after keeping for 14 days. Their contents were decreased by 48.36%,90.95% and 97.37% of fresh pickled gingers,and 0.315%,respectively. Under the low temperature,the gingers’ flavor,color and taste were better than the heating sterilization group. After keeping for 14 days,the content of VC was 28.05% higher than the heating sterilization group. The protein and the total soluble solids were 1.59% and 9.34% lower than the heating sterilization group,respectively. Gingerols were 0.316%,which was slightly higher than the heating sterilization group. The content of lactic,acetic and tartaric acid were all lower than low temperature’s. Conclusions：Synthelically consider nutrition,color,quality and flavor,the quality of pickled ginger by low temperature storage was much better than the heating sterilization-room temperature storage in the first two weeks.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第4期95-100,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
泡姜
低温保存
常温保存
营养物质
Pickled ginger Low temperature storage Room temperature storage Nutrient
