优质生姜低盐腌藏技术及其显微结构研究

开展优质生姜低盐腌藏技术研究,为优质原料姜的周年供应提供低盐低温贮藏技术.以大黄姜为原料,以20％高盐常温腌渍为对照,研究6％～12％浓度低盐低温腌渍对生姜原料加工品质,主要营养成分、亚硝酸盐生成量,以及细胞显微结构的影响.结果表明,10％低盐结合低温隔腌渍为最优处理,原料得率达94.7％,原料脆度达0.93 MPa,总花色苷、姜酚、姜黄素的含量分别比高盐处理高1.22、213.45,53.47mg·kg-1,亚硝酸盐生成量较低(2.25 mg·kg-1),综合指标最理想;并通过姜原料细胞显微结构观察,获得了细胞显微水平上的理论支持.

Study on the Storing Technology of Raw Ginger Salted with Brine of Low Concentration and the Microscopic Structure

A study on high quality ginger storage was conducted to provide a storing technique with low brine concentration and low temperature of a year-round ginger supply.Using Dioscorea zingiberensis as raw material,the effect of 6%~12% brine concentration on raw ginger processing quality,main nutrient components,nitrite content production and cellular structure was studied by treating with less brine concentration under low temperature,compared with the control group of ginger which treated in 20% salt solution.The result showed that the optimal treatment was the raw ginger salted in 10% salt solution under low temperature which could make the yield rate be up to 94.7%,the brittleness be up to 0.93Mpa,the contents of total anthocyanins,gingerols and curcumin were separately 1.22 mg·kg-1,213.45 mg·kg-1,53.47 mg·kg-1 higher than those of control treatment,and low nitrite generated(2.25 mg·kg-1),thus the composite quality indicator of this treatment group was the most ideal.By the observation of the cellular structure of treated ginger,this conclusion could get theory support at cells microscopic level.