三种配伍中草药复合水煎液腌制泡菜的品质及特色评定  

Evaluation of the Quality and Characteristics of Pickled Vegetables with Compound Water Decoction of Three Chinese Herbs

作　　者：刘芳[1] 张毅[1] 胡春霞 孙瑞 陈辉祥 蒋维涛 LIU Fang;ZHANG Yi;HU Chun-xia;SUN Rui;CHEN Hui-xiang;JIANG Wei-tao(College of Bioengineering, Sichuan University of Science ＆ Engineering, Zigong 643000, Chin)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2018年第7期54-57,共4页China Condiment

基　　金：四川理工学院省级大学生创新创业训练计划项目(201610622043)

摘　　要：对黄芪、党参、当归3种配伍中草药复合水煎液腌制泡菜的品质及特色进行评定。实验采用浓度为0.6g/mL的复合水煎液腌制泡菜,发酵成熟后定评其感官,测定其理化和微生物指标。实验结果表明:泡菜感官综合评定为优,所检测理化指标均符合国家相关标准,未检出大肠菌群和致病菌。该产品质量高,风味独特,属新型药膳保健泡菜。The aim of the present study is to evaluate the quality and characteristics of picked vegetables of compound water decoction with three Chinese herbs such as astragalus,Codonopsis pilosula and angelica.The compound water decoction of concentration of 0.6 g/mL is used to pickle vegetables.The pickled vegetables after fermentation have been evaluated by the sense evaluation groups,as well as determine and analyze the physicochemical properties and microbiological indexes.The experimental results show that the sensory evaluation is excellent,and the physicochemical properties meet the relative national standards,and both the pathogens and coliform bacteria are not detected.The product belongs to a new-type medicated health-care pickled vegetable,which has high quality and unique flavor.

关 键 词：药膳保健泡菜 黄芪 党参 当归 复合水煎液 pH值 感官评定 理化检测 微生物检测 

分 类 号：TS205.2[轻工技术与工程—食品科学]