摘要
为研究肉桂酸钾对酱腌菜的防腐效果,制备萝卜干、辣椒酱、海带丝、酸黄瓜4种酱腌菜,并添加不同浓度的肉桂酸钾复配0.2‰山梨酸钾和0.3‰脱氢乙酸钠,与复配腌渍蔬菜防腐剂做对比。比较酱腌菜在37℃条件下储存1天、7天、30天的菌落总数、总酸含量、食盐含量、感官品质变化。结果表明,4种酱腌菜菌落总数、总酸含量、感官品质得分与肉桂酸钾添加量呈现一定的相关性,1.2‰~2.0‰肉桂酸钾复配少量山梨酸钾和脱氢乙酸钠的防腐效果好于3‰复配腌渍蔬菜防腐剂。4种酱腌菜储存30天时的菌落总数有所上升、食盐含量轻微下降,萝卜干和辣椒酱总酸含量下降,海带丝和酸黄瓜总酸含量上升。
In order to study the preservative effect of potassium cinnamate on pickled vegetables,prepared four kinds of pickled vegetables such as dried radish,chili sauce,kelp and pickled cucumber.Added potassium cinnamate in a range of concentration and 0.2‰potassium sorbate and 0.3‰sodium dehydroacetate to four pickles,compared preservative effect with a compound preservative of pickled vegetables.Observed the differences of total bacterial count,total acid content,salt content and sensory quality of pickles when stored at 37℃after 1 day,7 days and 30 days.The results showed that the total number of bacteria,total acid content and sensory quality score of four kinds of pickles were dependent on the concentration of potassium cinnamate.The antiseptic effect of 1.2%~2.0‰potassium cinnamate combined with a small amount of potassium sorbate and sodium dehydroacetate was better than that of 3‰commercial compound preservative of pickled vegetables.After 30 days storage than 7 days,for four pickles,the total number of bacteriaincreased and salt content decreased.While the total acid content decreased in dried radish and chili sauce,increased in kelp and pickled cucumber.
作者
余春平
许春芳
YU Chunping;XU Chunfang(Wuhan Landmark Industrial Co.,LTD,HUbei Wuhan 430000,China)
出处
《食品工程》
2023年第1期65-69,共5页
Food Engineering
关键词
肉桂酸钾
复配腌渍蔬菜防腐剂
细菌总数
感官品质
总酸
potassium cinnamate
compound preservative of pickled vegetables
bacteria content
sensory quality
total acid
作者简介
余春平,男,1984年出生,2019年毕业于武汉大学工商管理专业。
