会议论文

中文

2015

412

中国食品科学技术学会第十二届年会暨第八届中美食品业高层论坛

中国食品科学技术学会第十二届年会暨第八届中美食品业高层论坛论文集

2015-10-21

大连

中国食品科学技术学会

本校为第一机构

在传统发酵剁辣椒生产工艺的基础上,选用氯化钾部分替代氯化钠,同时加以少量氯化镁、氯化钙对鲜碎辣椒进行腌制发酵,重点考察了氯化钾替代氯化钠对发酵剁辣椒的感官、质构和挥发性物质成分的影响。研究结果表明替代量在0~40%的范围内,氯化钾替代氯化钠对剁辣椒的感官特性并无显著性影响,在替代量达到40%时,剁辣椒具有较好的硬度和咀嚼性,且主要风味物质与传统生产工艺的物质成分类似,主要为酯类、醇类和酸类。

　　Potassium chloride was chosen to replace part of sodium chloride based on the traditional process of chopped chili.The effects of potassium chloride on the sensory, quality and volatile compounds of chopped chili were investigated.The results showed that the potassium chloride had no extraordinary effect on the quality of chopped chili in 0~ 40% of the substitute volume of sodium chloride.The chopped chili exhibited better hardness and chewiness with 40% of the substitute volume of sodium chloride, which has the similar main...