不同腌制方法对酸豆角质量的影响

不同腌制方法对酸豆角质量的影响(7600字)
摘  要：
为了研究酸豆角腌制过程中主要成分的变化规律，本文采用干腌法、盐水湿腌法和酸盐水湿腌法3种不同的方法腌制新鲜豆角，定期测定产品的水分、维生素C、亚硝酸盐、可滴定酸、挥发酸和挥发酯等6项指标。结果表明：干腌法腌制的产品在第15d时挥发酸、挥发酯、可滴定酸含量最低，水分含量也是最低，第30d时挥发酸、挥发酯、可滴定酸含量最高，水分含量仍然最低；盐水湿腌法腌制的产品在第15d和30d时，挥发酸、挥发酯、可滴定酸、水分含量都居第二；酸盐水腌制法腌制的产品第15d时挥发酸、挥发酯、可滴定酸、水分含量都最高，但到第30d时，挥发酸、挥发酯、可滴定酸含量均为最少的，水分含量仍然最高。维生素C和亚硝酸盐含量，3种产品均无明显差异。综合看来，干腌制法的发酵进程虽然较慢，但是其风味物质含量却最高。因此，在生产中可考虑采用食盐干腌法来腌制豆角以提高其风味质量。

关键词：酸豆角、腌制方法、质量、影响

Effect of the Salting Methods on the Pickled Cowpea's Quality
Abstract: In order to research the changing regulation of the main constituents during the sour cowpea’s salted process, this paper adopts three salting methods to pickle the cowpeas, including the dry salting method, the brine salting and the sour brine  salting, and then it measures the six indicators of sour cowpea—moisture, vitamin C, nitrite, titratable acid, volatile acid and volatile ester . The experiment shows that when using the dry salting, the product’s content of volatile acid, volatile ester and titratable acid is the lowest on the 15 d, while the content of the three indicators reaches its highest, and the content of its moisture is the lowest on the 30d. When using the brine wet salting method, the product’s content of volatile acid, volatile ester, titratable acid and moisture is the second highest on both the 15d and the 30d. When using the sour brine wet salting method, the product’s content of volatile acid, volatile ester, titratable acid and moisture reaches its highest on the 15d, while the product’s content of the former three reduces to its lowest, and the content of its moisture still remains the highest on the 30d. The experiment also shows that there are no obvious differences about the content of vitamin C and nitrite of the three products. In conclusion, the speed of dry salting is the slowest  ,  but the concentration of the taste matter of the product is highest. In the production , we may adopt the dry salting to pickling the cowpea to raise its taste quality.

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