[1]朱翔等.四川泡菜和东北酸菜在发酵过程中的物质成分变化[J].中国调味品,2021,46(4):78-81.
 Changes of material composition during fermentation of Sichuan paocai and Northeast sauerkraut[J].CHINA CONDIMENT,2021,46(4):78-81.
点击复制

四川泡菜和东北酸菜在发酵过程中的物质成分变化()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
78-81
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Changes of material composition during fermentation of Sichuan paocai and Northeast sauerkraut
作者:
朱翔等
文献标志码:
A
摘要:
为研究工艺对发酵蔬菜品质的影响,以四川泡菜和东北酸菜为研究对象,分析在发酵过程中盐度、pH值、总酸、有机酸、游离氨基酸、质构及亚硝酸盐等物质成分的变化规律。结果表明,四川泡菜和东北酸菜在发酵过程中盐度都先逐渐升高后趋于稳定,pH值都逐渐下降,总酸含量都逐渐升高,都发酵产生大量乳酸和少量乙酸,但四川泡菜产酸更快;游离氨基酸均以丙氨酸、脯氨酸和丝氨酸为主,其硬度、弹性、咀嚼性均随发酵延长而逐渐降低,亚硝酸盐都在第5 d达到峰值,但远低于限量标准20mg/kg。四川泡菜和东北酸菜在发酵过程中具有相似的变化规律,但含量各有差异,表明发酵蔬菜之间具有共性和个性。
Abstract:
The aim of this study the effect different technology on the quality of fermented vegetables, Sichuan paocai and Northeast sauerkraut was the main material in this study, the changes of the salinity, pH, total acid , organic acid content, free amino acid , texture index and nitrite during fermentation were analyzed. The results showed that Sichuan paocai and Northeast sauerkraut salinity gradually increases and then stabilizes, pH decreased, the total acid increased, ferment produce large amounts of lactic acid and a small amount of acetic acid, but Sichuan paocai produce acid faster, free amino acids are mainly alanine, proline and serine, hardness, chewiness and elasticity were decreased, nitrite the highest on day 5 was was far below the national limit standard of 20 mg/kg. Sichuan paocai and Northeast sauerkraut have similar changes during fermentation, but their contents are different, indicating that the fermented vegetables have commonness and individuality.
更新日期/Last Update: 2021-04-09