摘要
研究了豇豆腌制过程中硝酸盐、亚硝酸盐及菌落数的变化与豇豆腌制食盐浓度、温度的关系,探讨了腌制过程中豇豆质构与果胶含量的关系。研究结果表明:豇豆在腌制过程中硝酸盐含量逐渐下降,有亚硝峰出现,细菌菌落总数呈现先上升后下降的趋势;原果胶含量下降,水溶性果胶含量上升;硬度下降,脆度呈先上升后下降的趋势;豇豆在腌制过程中的质构变化与果胶的含量和组成相关。
The relationship between change pattern of nitrate, nitrite, microorgnism in the process of pickling of cowpea and salt concentration,temperature was studied. The relationship between the composition of pectic substance fractions and the texture of pickled cowpea during pickling was investigated. The results showed that nitrate content declined and there was nitrite peak. Colony forming units increased and then declined. Pectin content declined and soluble pectin increased. Hardness declined and fracturability increased and then declined. There was relationship between texture of pickled cowpea and pectin content and composition.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期122-125,共4页
Food Science
基金
武汉市重大科技攻关专项(20042005132-19
20022005132-09)
