摘要
以新鲜甘蓝为原料,对泡菜自然发酵过程中主要化学成分进行理化分析,探讨糖、香辛料和水果对主要成分的变化规律的影响。结果表明:糖、香辛料和水果的添加促进甘蓝泡菜发酵过程中总酸的增加;未添加糖的泡菜的Vc含量最低,添加水果的泡菜的Vc含量稍高于其他配方的泡菜;未添加糖的泡菜的总糖和还原糖含量最低,添加水果的泡菜的还原糖含量最高;甘蓝泡菜发酵过程中,糖对亚硝酸盐的产生有促进作用,香辛料对亚硝酸盐的产生有抑制作用,水果的添加对亚硝酸盐的增长有抑制作用。向泡菜中添加水果不仅可以改善泡菜的风味,还可以促进乳酸发酵,有利于营养成分的保持。
The effects of sugar, spice and fruit on the variance of main components in cabbage pickle were investigated during natural fermentation. Total acid and pH, ascorbic acid （Vc）, reducing sugar and total sugar contents, nitrite content were also determined. The results showed that addition of sugar, spice and fruit promoted increasing in total acid content in cabbage pickle during natural fermentation. Vc content in the pickle without sugar was the lowest, while Vc content in pickle of added fruit was slightly higher than others. The contents of total sugar and reducing sugar in the pickle without sugar was the lowest, content of reducing sugar in pickle of added fruit was the highest. The adding sugar in pickle promoted increasing in nitrite, spice and fruit restrained increasing of nitrite. It suggested that addition of fruit could improve flavor, and accelerate lactic acid fermentation and maintain nutrition value of pickle.
出处
《食品科技》
CAS
北大核心
2008年第8期54-57,共4页
Food Science and Technology
关键词
甘蓝泡菜
自然发酵
主要成分
cabbage pickle
natural fermentation
main components
