摘要
为提高糟辣椒的品质和保鲜性能,以山梨酸钾为阳性对照,将0.1%~0.5%的山苍子油添加至发酵成熟的糟辣椒中,研究山苍子油对糟辣椒感官指标、色泽及外观变化、菌落总数、pH值、总酸含量和风味的影响。结果表明,山苍子油最佳添量为0.2%,糟辣椒在28℃贮藏50 d条件下,感官评分为91.4分,色差值(△E)为4.48,菌落总数为3.31×10^(4)CFU/g,pH值为3.41,总酸含量为0.92%。研究表明添加山苍子油可以有效的保持糟辣椒的品质,对糟辣椒生产和保鲜选择天然抑菌剂提供参考。
In order to improve the quality and fresh-keeping property of fermented pepper,using potassium sorbate as positive control,Litsea cubeba oil 0.1%to 0.5%was added into mature fermented pepper,and the effects of L.cubeba oil on sensory indexes,color and appearance changes,total number of bacteria,pH,total acid content and flavor were studied.The results showed that the optimal L.cubeba oil addition was 0.2%,when stored at 28℃for 50 d,the sensory score,color difference(△E),total number of colonies,pH value and total acid content were 91.4,4.48,3.31×10^(4) CFU/g,3.41 and 0.92%,respectively.The results showed that the addition of L.cubeba oil could effectively maintain the quality of fermented pepper and provide reference for the selection of natural bacteriostasis agents for the production and preservation of fermented pepper.
作者
殷勇
王雪雅
蓬桂华
陆敏
陈菊
陆宽
YIN Yong;WANG Xueya;PENG Guihua;LU Min;CHEN Ju;LU Kuan(Pepper Research Institute of Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Biotechnology Research and Development Base of Guizhou Province,Guiyang 550006,China)
出处
《中国酿造》
CAS
北大核心
2021年第6期81-86,共6页
China Brewing
基金
贵州省科技厅科技支撑项目(黔科支撑[2019]2378号)。
关键词
山苍子油
糟辣椒
品质
贮藏期
Litsea cubeba oil
fermented pepper
quality
storage period
