腌制榨菜皮成分及风味物质的分析研究  

Analysis of Components and Flavor Substances of Preserved Pickle Peel

作　　者：黄秀芳[1] 罗凯[1] 陈厚荣[2] 阚建全[2] 

机构地区：[1]湖北民族学院生物科学与技术学院,湖北恩施445000 [2]西南大学食品科学学院,重庆400716

出　　处：《中国调味品》2017年第5期115-118,共4页China Condiment

摘　　要：榨菜加工过程中产生的榨菜皮目前大部分作为垃圾处理,造成环境的污染和原料的浪费,为评价腌制后的榨菜皮是否具有加工利用价值,实验检测了新鲜榨菜、腌制榨菜及其榨菜皮的风味物质的种类,结果发现腌制后的榨菜皮和榨菜成品在风味上差别不大,有用于调味料等食品加工的价值。同时为食用安全考虑,实验检测了腌制后榨菜皮的矿物质含量,结果显示其各种金属指标均在食品安全范围内。The preserved pickle peel produced in the processing of pickle is discarded as garbage, which causes great pollution to the environment and waste of raw materials. In order to evaluate whether it has processing and utilization value of preserved pickle peel, test the flavor substances of preserved pickle, preserved pickle peel and fresh cabbage head. The results show that there is no large difference between preserved pickle and preserved pickle peel, which also proves that it has value to be used for seasoning food processing. At the same time, mineral content of preserved pickle peel is also detected. The results show that various indexes of heavy metals are within the range of food safety.

关 键 词：榨菜 榨菜皮 风味物质 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]