摘要
以自然发酵酸菜为研究对象,应用质构仪质地多面分析(Texture Profile Analysis,TPA)法对自然发酵过程中酸菜质地变化进行分析,探讨了质构仪各项参数之间的相关性及自然发酵过程中各参数的变化规律。结果表明,大多数的质构参数之间呈现显著相关性,酸菜的硬度1、脆度、回复性、凝聚性及咀嚼性随着发酵时间的延长整体呈现下降的趋势,且发酵40～60 d时是食用酸菜品质最佳的时期。
Changes of texture properties of Chinese sauerkraut were measured during the natural fermentation process by using instrumental texture profile analysis （TPA）. The correlation coefficients between the textural parameters and texture change regularities of Chinese sauerkraut were analyzed. The results showed that most of TPA parameters had significant correlations. The hardness, fracturability, resilience, cohesiveness and chewiness of Chinese sauerkraut decreased with prolonged time during natural fermentation. The optimum product texture of Chinese sauerkraut could be achieved after fermentation for 40 - 60 days.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期68-71,共4页
Food and Fermentation Industries
基金
国家自然科学基金青年科学基金项目(No.31000805)
国家"863"计划项目(No.2011AA100902)
沈阳农业大学青年教师科研基金项目(No.20091028)
关键词
酸菜
自然发酵
质地多面分析(TPA)
脆性
Chinese sauerkraut, natural fermentation, texture profile analysis（TPA） , fracturability
