摘要
采用木糖醇、山梨糖醇、麦芽糖醇及甘露糖醇作为替代NaCl的腌制剂对黄瓜进行低盐腌渍,对腌渍黄瓜腌制7d至28d的水分活度、含盐量及感官品质进行研究。结果表明,添加4种糖醇腌制的黄瓜水分活度相差不大,麦芽糖醇组的黄瓜腌渍液含盐量最低;甘露糖醇组的腌渍黄瓜冒泡和生霉最少,品质最稳定;以不同添加量的甘露糖醇作为腌制剂对黄瓜进行低盐腌渍,研究发现添加1%的甘露糖醇,腌渍黄瓜的水分活度最低,腌渍液中含盐量最高,其感官品质最佳。
4 kinds of sugar alcohols include xylitol, sorbitol, maltitol and mannitol as the substitute of sodium chloride as curing agent on the quality of low salt pickled cucumber was studied. The water activity, salt content and sensory quality of cucumber pickling for(7~28)days was analyzed. The result showed that there was not a significant difference in the water activity of pickled cucumbers with sugar alcohols, and the pickle brine of the maltitol group had the lowest salinity. The most stable pickled cucumbers was the mannitol group, which has the least amount of bubbles and mold. The effect of different addition amount of mannitol as curing agent on the pickled cucumber was studied. The result showed that when the addition amount of mannitol was 1%, the water activity of the pickled cucumber was the lowest, the salt content of pickle brine was the highest, and the sensory quality was optimal.
作者
沈文凤
李晓
王文亮
王月明
弓志青
崔文甲
SHEN Wenfeng;LI Xiao;WANG Wenliang;WANG Yueming;GONG Zhiqing;CUI Wenjia(Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Key Laboratory of Agro-Products Processing Technology of Shandong Province,Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100;College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018)
出处
《食品科技》
CAS
北大核心
2019年第3期57-61,共5页
Food Science and Technology
基金
国家十三五重点研发计划项目(2016YFD0400405)
关键词
低盐腌渍
糖醇
黄瓜
low-salt pickle
sugar alcohol
cucumber
