摘要
山楂是我国特有的药食两用水果,富含多种功能活性物质。该研究通过在自然发酵泡菜中添加山楂浸提液,探究不同添加量(5%、10%、15%)对泡菜发酵过程中亚硝酸盐含量的影响,及其对泡菜其他理化指标和感官品质的影响。试验结果表明,添加山楂浸提液可有效降低泡菜中的亚硝酸盐含量,且随着添加量的增大,亚硝酸盐的峰值逐渐降低。另外,添加山楂浸提液提升了泡菜的抗氧化性能,减少了营养物质的降解,并提升了色泽、香味、口感等感官品质。
Hawthorn is a characteristic medicinal and edible fruit that is rich in many functional active substances.In this study,by adding hawthorn extract into naturally fermented pickles,the effects of different additive amount(5%,10%,15%)on the content of nitrite during the fermentation of pickles and other physical and chemical indexes and sensory quality of pickles are investigated.The results show that the addition of hawthorn extract can effectively reduce the nitrite content in pickles,and with the increase of additive amount,the peak value of nitrite gradually decreases.In addition,the addition of hawthorn extract improves the antioxidant property of pickles,reduces the degradation of nutrients,and enhances the sensory quality such as color,aroma and taste.
作者
范龙泉
王晓婧
亢敏
FAN Long-quan;WANG Xiao-jing;KANG Min(Shanxi Technology and Business College,Taiyuan 030006,China)
出处
《中国调味品》
CAS
北大核心
2021年第5期66-68,76,共4页
China Condiment
