摘要
对复卤过程中不同工厂卤汁的总酸、油脂过氧化值和亚硝酸盐进行测定,确定各项指标在复卤过程中的变化规律及安全性,探讨各指标之间的相关性。结果表明,在90 d的监测过程中,卤汁1的总酸在2.71 g/kg上下波动,最低含量不低于0.91 g/kg,最高含量不超过3.88 g/kg;过氧化值在3.47 meq/kg上下波动,最低含量不低于2.37 meq/kg,最高含量不超过4.09 meq/kg;亚硝酸盐含量均小于1 mg/kg。卤汁2的总酸在2.31 g/kg上下波动,最低含量不低于1.13 g/kg,最高含量不超过3.79 g/kg;过氧化值在4.49 meq/kg上下波动,最低含量不低于3.76 meq/kg,最高含量不超过4.99 meq/kg;亚硝酸盐含量均小于1 mg/kg。复卤工艺对这些指标的影响都不大,且这3个指标之间无相关性,安全性高,非常适用于卤豆干的加工。
The aim of this study was to analyze the total acid,fat peroxide value and nitrite of different factories'brine during rebrining.Determined the changes and safety of each indicator in the process of rebrining,and explored the correlation be tween the indicators.Result showed that in the process of90d rebrining,brine NO.1total acid fluctuates up and down within the range of2.71g/kg,the minimum content was not less than0.91g/kg,and the highest content was not more than3.88g/kg;peroxide value fluctuates up and down within the range of3.47meq/kg,the lowest content is not less than2.37meq/kg,the highest content is not more than4.09meq/kg;the nitrite content was not detected.brine NO.2total acid fluctuates up and down within the range of2.31g/kg,the minimum content was not less than1.13g/kg,and the highest content is not more than3.79g/kg;peroxide value fluctuates up and down within the range of4.49meq/kg,the lowest content was not less than3.76meq/kg,the highest content is not more than4.99meq/kg;the nitrite content was not detected.The rebrining process had little effect on these indicators,and there was no correlation between these three indicators,and the safety was high,which was very suitable for the processing of dried bean curd.
作者
杨莹
唐奕
尹乐斌
夏蓉
邓芳
岳子坚
赵良忠
陈浩
YANG Ying;TNAG Yi;YIN Lebin;XIA Rong;DENG Fang;YUE Zijian;ZHAO Liangzhong;CHEN Hao(Shaoyang Food and Drug Inspection Institute, Shaoyang, Hu'nan 422000,China;School of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hu'nan 422000, China;Soybean Processing Technig of the Application and Basic Research Base in Hu'nan Province, Shaoyang, Hu'nan 422000,China)
出处
《农产品加工（下）》
2018年第12期63-65,共3页
Farm Products Processing
基金
湖南省食品药品监督管理局食品药品安全科技项目(R201716)
湖南省研究生科研创新项目(CX2017B793)
湖湘青年英才项目(2016RS3035)
豆制品加工技术湖南省应用基础研究基地建设项目(2013TP4068)
湖南省果蔬清洁加工工程技术研究中心项目(2015TP2022)
关键词
复卤
卤汁
安全性
相关性
rebrining
brine
safety
correlation
