摘要
为了探明苹果梨添加对辣白菜发酵品质的影响,在辣白菜腌制过程中添加不同含量的苹果梨,在其发酵过程中测定了pH值、总酸、还原糖、Vc及亚硝酸盐的含量。结果:pH值随发酵进程逐渐减少,在发酵前期添加量为3%和6%的辣白菜较对照pH值下降得快而低,而发酵后期添加量为6%和9%的pH值比对照低。苹果梨添加辣白菜总酸含量较对照高,且增长速度快。维生素C的含量随发酵进程逐渐减少,到第8天时含量最低,之后逐渐增加,到14天时几乎恢复到发酵之前的水平。苹果梨添加辣白菜,维生素C含量比对照高。苹果梨的添加使辣白菜的亚硝酸盐含量由14.3mg/kg降低到4.0mg/kg。感官评价结果苹果梨添加量为6%的辣白菜口味和气味纯正,组织脆嫩,口感爽快。由此认为,苹果梨添加促使辣白菜发酵初期酸度的增加,有效抑制非有益菌的增长,促进亚硝酸的降解,增进辣白菜风味,其适宜添加量为6%。
Different contents of apple-pear were added in the fermented process of Kimchi in order to confirm the relation of apple-pear addition and the Kimchi quality. The pH value,total acid,reducing sugar,Vitamin C and nitrite were determined in this paper. The results showed that pH value was gradually less in all fermented process. Compare with the contrast, the pH value was decrease fast and lower at early fermented period when the addition of apple-pear was 3% and 6% respectively, however pH value was lower at final fermented period when the addition was 6 % and 9 %. The total acid increase fast, and then the contents of total acid and vitamin C were more higher than the contrast in all fermented process. The content of nitrite was declined from 14.3 mg/kg to 4.0 mg/kg. The addition of apple-pear in the Kimchi was confirm 6 0% which has comfortable taste and smell, meanwhile promote the nitrite degradation and increase the smell of Kimchi.
出处
《中国调味品》
CAS
北大核心
2011年第12期67-71,共5页
China Condiment
关键词
辣白菜
苹果梨
发酵
品质
Kimehi
apple-pear
fermentation
quality
