食品与发酵工业2024，Vol.50Issue(12)：266-274,9.DOI:10.13995/j.cnki.11-1802/ts.036818
中药佛手风味的冷链发酵大头菜泡菜的研究
Study on bergamot functional cold-chain fermented mustard roots
摘要
Abstract
Traditional pickle has a long history and is favored by consumers due to the beauty of flavor and crisp texture.Neverthe-less,there are still some problems such as relatively high nitrite content,low antioxidant activity,and high salt content.In this study,a new bergamot cold-chain fermented mustard roots was developed by adding traditional Chinese medicine bergamot to the fermentation process of pickle and followed by a cold-chain fermentation.The results showed that the brightness value of pickles decreased gradually,the redness value remained basically stable,the yellowness value increased significantly,the pH value decreased,the total acid content increased,and the soluble protein content gradually decreased during the fermentation.It is noteworthy that the increase of the addition a-mount of bergamot dry powder gave rise to the lower the nitrite content and peak value of pickle and the higher the antioxidant activity.In addition,alcohol,aldehydes,esters,ketones,hydrocarbons,nitriles,sulfides,and other aroma components were detected in in each group of samples.The aroma components became more complex with the increase of the Chinese medicine bergamot,and the species diver-sity increased at first and then decreased.And the highest relative abundance of bacteria and fungi correspond to Cyanobacteria and Asco-mycota,respectively.Besides,in terms of sensory evaluation,the addition of bergamot mainly improved the color,aroma and taste of pickles,but had little effect on the posture.Among them,the new functional cold-chain fermented pickle with 2％bergamot had the high-est overall score.关键词
佛手/亚硝酸盐/抗氧化活性/风味物质/菌群结构Key words
bergamot/nitrite/antioxidant activity/aroma components/community structure引用本文复制引用
李玉铭,王硕,罗淮良,张勇,葛黎明,徐志朗,穆畅道,李德富..中药佛手风味的冷链发酵大头菜泡菜的研究[J].食品与发酵工业,2024,50(12):266-274,9.基金项目
四川大学自贡市校地科技合作专项资金项目(2021CDZG-20) （2021CDZG-20）
