【作者】 谢靓； 蒋立文；

【Author】 Xie Jing;Jiang Liwen;College of Food Science and Technology,Hunan Agricultural University;Hunan Province Key Laboratory of Food Science and Biotechnology;Hunan Provincial Research Center of Engineering and Technology for Fermented Food;

【机构】 湖南农业大学食品科学技术学院； 食品科学与生物技术湖南省重点实验室； 湖南省发酵食品工程技术研究中心；

【摘要】 为了探索不同食盐浓度对辣椒腌制过程中质构的影响和酸度的变化。以朝天椒为研究对象,利用质构仪定期检测不同食盐浓度(5%、10%、15%、20%、25%)的质构变化、pH计测定5%、15%、25%食盐浓度下酸度的变化;采用NMR技术测定了10%、20%食盐浓度发酵过程中水分变化规律,结果如下:(1)20%盐度腌制辣椒承受最大压力值是试验中所有盐度梯度中最大的,保脆效果最佳。(2)通过核磁共振技术对辣椒后发酵过程中不同时期的样品进行检测,测得20%辣椒中的结合水和游离水损失均小于10%辣椒,水分变化相对稳定。(3)15%、25%盐度腌制的辣椒在发酵过程中pH变化极小,盐度在15%以上对微生物生长、产酸都具有一定的抑制作用,这时辣椒以腌渍作用为主。更多还原

【Abstract】 In order to explore the changes of peppers structure and acidity in different salt concentrations during the fermentation,taking the chili peppers with 5%、 10%、 15%、 20%、 25%salt concentration for the study.using texture analyzer test textural changes and changes in acidit periodicly.NMR measures the moisture’s variation in late fermentation,the results were as follows:(1) 20%salinity pickled peppers withstand the maximum pressure value has the best result in the test.(2) after using NMR techniques in10%and 20%salinity pickled peppers at different fermentation time,results in 20%pepper,the losses of bound water and free water were less than 10%pepper,and water changes were so relative stable.(3) 15%、 25%salinity pickled peppers in the fermentation process has very stable pH.When salinity over 15%,the growth of microorganism and the ability of producting acid has been inhibited to some extent.更多还原