不同无机盐对低盐腌渍黄瓜品质的影响

沈文凤 王文亮 王月明 崔文甲 贾凤娟 弓志青 王延圣

摘要：分别使用氯化钙、氯化钾、乳酸钙、乳酸钾4种无机盐对黄瓜进行低盐腌渍处理，通过对黄瓜含盐量、水分活度和质构的分析以及感官评定，探究不同无机盐对低盐腌渍黄瓜品质的影响。结果表明：乳酸钙对腌渍黄瓜含盐量影响较小，乳酸钾影响较大；4种无机盐处理黄瓜的水分活度差别不大；乳酸钙处理黄瓜的硬度最好。综合各个指标结果，选择乳酸钙作为无机盐腌渍剂。

关键词：黄瓜；无机盐；低盐腌渍

中图分类号：S642.209.9文献标识号：A文章编号：1001-4942（2018）04-0125-03

Abstract Cucumber was treated with 4 kinds of inorganic salts including calcium chloride， potassium chloride， calcium lactate and potassium lactate respectively. The salt content， water activity and texture profile analyses and sensory evaluation were conducted to investigate the effects of different kinds of inorganic salts on the quality of low-salt pickled cucumber. The results showed that the effect of calcium lactate on the salt content was less， but that of the potassium lactate was larger. The water activity of cucumber treated by the four inorganic salts were not different. The hardness of cucumber treated by calcium lactate was the highest. Through comprehensive analysis， we concluded that calcium lactate was suitable for pickling cucumber.

Keywords Cucumber； Inorganic salt； Low-salt pickled

2015年我國黄瓜种植面积达到125万公顷，产量5 938万吨，在保障我国蔬菜供应中起到举足轻重的作用[1，2]。但黄瓜生产存在着区域性和季节性的差异，需要通过腌渍等精深加工方式解决堆积问题。

传统的蔬菜腌渍方法为高盐腌制，工艺成熟，口味鲜美。但食盐摄入过多会增加心脑血管等疾病的风险，低盐腌渍越来越被重视。

在腌渍过程中黄瓜的内部组织会逐渐变软，口感变差。为保持腌渍菜清脆可口，往往在腌渍时加入有保脆作用的无机盐[3]。本试验通过对含盐量、水分活度值、质构分析以及感官评价指标的分析比较，探讨4种无机盐对低盐腌渍黄瓜的影响，旨在为黄瓜低盐腌渍提供技术支撑。

1 材料与方法

1.1 材料与试剂

黄瓜购于济南大润发超市；食盐，山东省盐业集团有限公司生产；乳酸钾、L-乳酸钙、无水氯化钙，山东优索化工科技有限公司生产；氯化钾，江苏科伦多食品配料有限公司生产。……