菊芋传统腌制过程中品质变化的研究
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摘要
菊芋(Jerusalem Artichoke)清脆可口,含有菊糖等丰富的营养物质,具有独特的风味和良好的保健作用,是腌制咸菜的上好原料。菊芋在腌制发酵过程中,品质极易发生变化,对腌制菊芋的质量产生一定影响。因此,提高菊芋腌制品品质,是促进我国菊芋资源开发利用的重要一环。本文以新鲜菊芋为原料进行传统的腌制,研究了菊芋在腌制发酵过程中不同褐变抑制剂对菊芋酶促褐变的抑制效果,并通过L_(16)(4~5)正交实验,筛选出菊芋褐变的最佳抑制剂组合;分析了菊芋在不同食盐浓度腌制过程中,化学成分变化的规律,并探讨了添加复合护色剂对菊芋制品品质变化的影响。主要试验结果如下:
1、菊芋腌制过程中褐变抑制剂的研究
通过维生素C、柠檬酸、L-半胱氮酸、乙二胺四乙酸二钠、氯化钙、亚硫酸氢钠、植酸、苹果酸和草酸九种化学物质对菊芋褐变抑制效果的单因素试验,结果表明NaHSO_3、Vc、柠檬酸、EDTA-2Na、氯化钙抗褐变效果较好。但从食品安全角度考虑,选用Vc、柠檬酸、EDTA-2Na、CaCl_2进行正交试验,结果表明,抑制腌制菊芋褐变最佳抑制剂组合为0.02%Vc+0.8%柠檬酸+0.4%EDTA-2Na+0.4%氯化钙。
2、菊芋传统腌制发酵过程中品质变化的研究
实验表明,不同食盐浓度腌制条件下,腌制菊芋水分含量下降;亚硝酸盐在发酵前期含量较高,而后期其含量逐渐降低;腌制6d后的菊芋维生素C损失严重,30d后Vc损失率达90%左右;还原糖在整个腌制发酵过程均呈上升趋势;菊糖在腌制30d后含量由7.75g/100g升高到11.22g/100g;氨态氮和总酸在腌制过程中均呈现总体升高趋势。
在菊芋的腌制发酵过程中,护色组与空白组的比较试验证明:在各个发酵期,护色组腌制菊芋的亚硝酸盐含量比空白组低,腌制30d后,空白组和护色组亚硝酸盐含量分别为0.213mg/kg和0.108mg/kg;两组氨态氮含量均呈缓慢上升,30d后空白组利护色组含量分别为0.108g/100g和0.102g/100g;腌制30d后,空白组和护色组维生素C损失率分别为88.9%和86.2%;总酸含量护色组与空白组相比略有提高;两组样品的水分、还原糖、菊糖含量和变化趋势基本一致。
复合护色剂对腌制菊芋感官品质的影响研究也证明:菊芋腌制30d后,空白组和护色组褐变度分别为87.53和62.06,因此添加一定量的护色剂能较好保持菊芋的色泽。复合护色剂对腌制菊芋的脆度也有一定的影响,菊芋腌制26d后,空白组和护色组脆度分别为1669.59g和1985.213g。
通过对香气成分的GC-MS测定,检测出空白组腌制菊芋中挥发性化合物57种,护色组腌制菊芋中检测出挥发性化合物45种。两组主要香气成分中均有9,12-亚油酸乙酯、十六碳烷酸乙酯、亚麻酸乙酯、1-甲基-4-(5-甲基-1-亚甲基-4-己烯基)环己烯、2-糠醛和苯乙醛,且含量较高。护色组与空白组香气成分相比较,醇类物质种类减少,但其中柠檬油精、苯甲醛、丁香烯、(E)-3,4,4-三甲基-5-羟基-2-己烯酸、15-甲基-十七碳烷酸乙酯、月桂酸异戊酯等成分在空白组样品中没有检测到。经感官评定结果显示:在菊芋的传统腌制发酵过程中,添加一定量的复合护色剂对菊芋腌制品风味、口感等没有显著影响。
Jerusalem Artichoke is very delicious,a little crunchy,it have good nutrition and health protection function,which contain abundant nutriments,such as Inulin.So Jerusalem Artichoke is used by bloat material.Quality easily changed in fenment processing,which would affect its erchandise quality.Enhanced Jerusalem Artichoke produce,which would advance Jerusalem Artichoke resource's expioitation.This paper,slected fresh Jerusalem Artichoke as material,studied on the inhibitor to the brown influence that changes in the artichokes ferment processing,based on those otained results,L_(16)(4~5) orthogonal tests was designed for screening out the best inhibitor assembled for Jerusalem Artichoke's browning.Then this thesis studied change disciplinarian of the Jerusalem Artichoke produce,Incluced chemistry componerts,colour,brittleness and flavor.The main study results were as follows:
1、Study on the inhibitor to the brown influence that changes of the Jerusalem Artichoke.By single factor test,anti-browning efficiency of various reagents(Vc、citric acid、L-Cys、EDTA-2Na、chloridize,NaHSO_3、Phytic acid、malic acid、oxalic acid)were compared.The most effective agents were determined as NaHSO_3、Vc、citric acid、EDTA-2Na and chloridize.Base on the food safety,the selected anti-browning agents:Vc、citric acid、EDTA-2Na and chloridize were treatmented with Jerusalem Artichoke.The result showed that the most effective inhibitor combination for Jerusalem Artichoke based on orthogonal was 0.02%Vc+0.8%AA+0.4%EDTA-2Na+0.4%CaCl_2,and the inhibiting order of the four factors was AA＞CaCl_2＞Vc＞EDTA-2Na.
2、Study on the character changes of Jerusalem Artichoke in pickle processing.The date of Jerusalem Artichokes chemistry componerts at different common salt concentration indicate that the moisture in Jerusalem Artichoke reduced obviously during this processing;Jerusalem Artichoke's contains less nitrite in the ferment prophase than the anaphase.Six days later,Vc in Jerusalem Artichoke losed severity.30 days later,the loss rate reached 90%.From this paper we can see during the process of produce,the reducing sugar show the trend of ascend,Jerusalem Artichoke contains 7.75g/100g Inulin ascended to 11.22g/100g after 30 days.Ammoniacal nitrogen and Total acid showed the trend of ascend during the ferment processing.In the Jerusalem artichokes ferment processing,The result showed that protective coloration set contains less nitrite than the blank set, nitrite was 0.213mg/kg and 0.108mg/kg,respectively after 30 days.In these two sets,Ammoniacal nitrogen showed the trend of ascend,that was 0.108g/100gand 0.102g/100g respectively after 30 days.The loss rate of Vc was 88.9%and 86.2%respectively.Protective coloration set contains more total acid than the other one.The moisture,reducing sugar and Inulin have the same content and change trend in these two sets.
The result of test also proved Jerusalem artichokes's colour and brittleness was protected by the defined amount color fixative that was added in the ferment processing.
The aroma components of Jerusalem artichokes were isolated and identified by capillary GC-MS method,and 57compounds were identified in blank set,45compounds were identified in protective coloration set.The main components are 9,12-Linoleic acid ethyl ester,hexadecanoic acid ethyl ester,ethyl linolenate.1-methyl-4-(5-methyl-1- methylene -4-cyclohexen-1-yl)-cyclohexene, Furfural and Benzaldehyde,and have the high content.Compared with the blank set, the relative percentage of alcohol dervaives in protective coloration samples showed a downward trend.Citropten,Benzaldehyde,β-caryophyllene,E-3,4,4-trimethyl-5- hydroxyl-2- hexenoic acid, 15- methyl- hexadecanoicacid ethyl ester weren't identified in blank set.Sensory assessmentis also be made simultaneously,the result showed that flavour and mouthfeel wasn't destroyed by adding defined amount color fixative.
1、菊芋腌制过程中褐变抑制剂的研究
通过维生素C、柠檬酸、L-半胱氮酸、乙二胺四乙酸二钠、氯化钙、亚硫酸氢钠、植酸、苹果酸和草酸九种化学物质对菊芋褐变抑制效果的单因素试验,结果表明NaHSO_3、Vc、柠檬酸、EDTA-2Na、氯化钙抗褐变效果较好。但从食品安全角度考虑,选用Vc、柠檬酸、EDTA-2Na、CaCl_2进行正交试验,结果表明,抑制腌制菊芋褐变最佳抑制剂组合为0.02%Vc+0.8%柠檬酸+0.4%EDTA-2Na+0.4%氯化钙。
2、菊芋传统腌制发酵过程中品质变化的研究
实验表明,不同食盐浓度腌制条件下,腌制菊芋水分含量下降;亚硝酸盐在发酵前期含量较高,而后期其含量逐渐降低;腌制6d后的菊芋维生素C损失严重,30d后Vc损失率达90%左右;还原糖在整个腌制发酵过程均呈上升趋势;菊糖在腌制30d后含量由7.75g/100g升高到11.22g/100g;氨态氮和总酸在腌制过程中均呈现总体升高趋势。
在菊芋的腌制发酵过程中,护色组与空白组的比较试验证明:在各个发酵期,护色组腌制菊芋的亚硝酸盐含量比空白组低,腌制30d后,空白组和护色组亚硝酸盐含量分别为0.213mg/kg和0.108mg/kg;两组氨态氮含量均呈缓慢上升,30d后空白组利护色组含量分别为0.108g/100g和0.102g/100g;腌制30d后,空白组和护色组维生素C损失率分别为88.9%和86.2%;总酸含量护色组与空白组相比略有提高;两组样品的水分、还原糖、菊糖含量和变化趋势基本一致。
复合护色剂对腌制菊芋感官品质的影响研究也证明:菊芋腌制30d后,空白组和护色组褐变度分别为87.53和62.06,因此添加一定量的护色剂能较好保持菊芋的色泽。复合护色剂对腌制菊芋的脆度也有一定的影响,菊芋腌制26d后,空白组和护色组脆度分别为1669.59g和1985.213g。
通过对香气成分的GC-MS测定,检测出空白组腌制菊芋中挥发性化合物57种,护色组腌制菊芋中检测出挥发性化合物45种。两组主要香气成分中均有9,12-亚油酸乙酯、十六碳烷酸乙酯、亚麻酸乙酯、1-甲基-4-(5-甲基-1-亚甲基-4-己烯基)环己烯、2-糠醛和苯乙醛,且含量较高。护色组与空白组香气成分相比较,醇类物质种类减少,但其中柠檬油精、苯甲醛、丁香烯、(E)-3,4,4-三甲基-5-羟基-2-己烯酸、15-甲基-十七碳烷酸乙酯、月桂酸异戊酯等成分在空白组样品中没有检测到。经感官评定结果显示:在菊芋的传统腌制发酵过程中,添加一定量的复合护色剂对菊芋腌制品风味、口感等没有显著影响。
Jerusalem Artichoke is very delicious,a little crunchy,it have good nutrition and health protection function,which contain abundant nutriments,such as Inulin.So Jerusalem Artichoke is used by bloat material.Quality easily changed in fenment processing,which would affect its erchandise quality.Enhanced Jerusalem Artichoke produce,which would advance Jerusalem Artichoke resource's expioitation.This paper,slected fresh Jerusalem Artichoke as material,studied on the inhibitor to the brown influence that changes in the artichokes ferment processing,based on those otained results,L_(16)(4~5) orthogonal tests was designed for screening out the best inhibitor assembled for Jerusalem Artichoke's browning.Then this thesis studied change disciplinarian of the Jerusalem Artichoke produce,Incluced chemistry componerts,colour,brittleness and flavor.The main study results were as follows:
1、Study on the inhibitor to the brown influence that changes of the Jerusalem Artichoke.By single factor test,anti-browning efficiency of various reagents(Vc、citric acid、L-Cys、EDTA-2Na、chloridize,NaHSO_3、Phytic acid、malic acid、oxalic acid)were compared.The most effective agents were determined as NaHSO_3、Vc、citric acid、EDTA-2Na and chloridize.Base on the food safety,the selected anti-browning agents:Vc、citric acid、EDTA-2Na and chloridize were treatmented with Jerusalem Artichoke.The result showed that the most effective inhibitor combination for Jerusalem Artichoke based on orthogonal was 0.02%Vc+0.8%AA+0.4%EDTA-2Na+0.4%CaCl_2,and the inhibiting order of the four factors was AA＞CaCl_2＞Vc＞EDTA-2Na.
2、Study on the character changes of Jerusalem Artichoke in pickle processing.The date of Jerusalem Artichokes chemistry componerts at different common salt concentration indicate that the moisture in Jerusalem Artichoke reduced obviously during this processing;Jerusalem Artichoke's contains less nitrite in the ferment prophase than the anaphase.Six days later,Vc in Jerusalem Artichoke losed severity.30 days later,the loss rate reached 90%.From this paper we can see during the process of produce,the reducing sugar show the trend of ascend,Jerusalem Artichoke contains 7.75g/100g Inulin ascended to 11.22g/100g after 30 days.Ammoniacal nitrogen and Total acid showed the trend of ascend during the ferment processing.In the Jerusalem artichokes ferment processing,The result showed that protective coloration set contains less nitrite than the blank set, nitrite was 0.213mg/kg and 0.108mg/kg,respectively after 30 days.In these two sets,Ammoniacal nitrogen showed the trend of ascend,that was 0.108g/100gand 0.102g/100g respectively after 30 days.The loss rate of Vc was 88.9%and 86.2%respectively.Protective coloration set contains more total acid than the other one.The moisture,reducing sugar and Inulin have the same content and change trend in these two sets.
The result of test also proved Jerusalem artichokes's colour and brittleness was protected by the defined amount color fixative that was added in the ferment processing.
The aroma components of Jerusalem artichokes were isolated and identified by capillary GC-MS method,and 57compounds were identified in blank set,45compounds were identified in protective coloration set.The main components are 9,12-Linoleic acid ethyl ester,hexadecanoic acid ethyl ester,ethyl linolenate.1-methyl-4-(5-methyl-1- methylene -4-cyclohexen-1-yl)-cyclohexene, Furfural and Benzaldehyde,and have the high content.Compared with the blank set, the relative percentage of alcohol dervaives in protective coloration samples showed a downward trend.Citropten,Benzaldehyde,β-caryophyllene,E-3,4,4-trimethyl-5- hydroxyl-2- hexenoic acid, 15- methyl- hexadecanoicacid ethyl ester weren't identified in blank set.Sensory assessmentis also be made simultaneously,the result showed that flavour and mouthfeel wasn't destroyed by adding defined amount color fixative.
引文
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