摘要
黑豆芽的腌渍是提高其产品附加值的有效途径,通过单因素试验和正交试验相结合的方法对黑豆苗腌渍中辣椒、大葱、姜、大蒜、卤水(花椒和桂皮熬制的)等调味香辛料对亚硝酸盐含量的影响进行研究。结果表明,单因素试验中辣椒、葱、大蒜、卤水对黑豆苗腌渍中亚硝酸盐含量有较好的抑制作用,最佳用量分别为50%、10%、5%、12%;姜处理组亚硝酸盐含量在第4天迅速升高,并超过对照组,不适合于黑豆苗腌渍。正交试验中黑豆苗腌渍中亚硝酸盐含量抑制能力依次为大蒜>辣椒>卤水,大蒜和辣椒的影响均显著(P<0.05),调味香辛料抑制亚硝酸盐含量的最佳用量配方为辣椒30%、蒜9%、卤水4%,可用于黑豆苗的腌渍。
Pickling of black bean sprout is an effective way to increase the added value of its products.The effects of seasoning spices such as chili,scallion,ginger,garlic and brine(Zanthoxylum bungeanum and cinnamon)on nitrite content during the pickling of black bean seedling are studied through the combination of single factor test and orthogonal test.The results show that in single factor test,chili,scallion,garlic and brine have good inhibitory effect on the nitrite content during the pickling of black bean seedling,with the optimal dosage of 50%,10%,5%,12%respectively.The nitrite content of ginger treatment group increases rapidly on the fourth day and exceeds that of the control group,which is not suitable for pickling black bean seedling.In the orthogonal test,the inhibitory capacity on nitrite content during the pickling of black bean seedling is garlic>chili>brine,and the effects of garlic and chili are significantly(P<0.05).The optimal dosage formula of seasoning spices to inhibit nitrite content is chili 30%,garlic 9%,brine 4%,which can be used for the pickling of black bean seedling.
作者
王元军
夏伟
WANG Yuan-jun;XIA Wei(College of Life Sciences and Bioengineering,Jining University,Jining 273100,China)
出处
《中国调味品》
CAS
北大核心
2023年第8期85-89,共5页
China Condiment
关键词
调味香辛料
黑豆苗
亚硝酸盐
正交试验
seasonings spices
black bean seedling
nitrite
orthogonal test
