苦竹叶提取物对萝卜泡菜品质的影响  

Effects of extract from Pleioblastus amarus leaves on the quality of radish pickle

作　　者：陈露 杜科黎 朱文优[1] 张超[1] 胡连清 刘雯雯 张永光 李陈红 尹礼国[1] CHEN Lu;DU Keli;ZHU Wenyou;ZHANG Chao;HU Lianqing;LIU Wenwen;ZHANG Yongguang;LI Chenhong;YIN Liguo(Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China)

机构地区：[1]宜宾学院农林与食品工程学部,四川宜宾644000

出　　处：《中国酿造》2023年第8期186-190,共5页China Brewing

基　　金：宜宾学院2021年校级培育项目(2021PY06)。

摘　　要：为考察苦竹叶提取物对萝卜泡菜品质改良及亚硝酸盐清除效果,该研究以传统自然发酵萝卜泡菜为研究对象,探究苦竹叶提取物添加量(0、0.005%、0.01%、0.02%、0.03%和0.04%)对发酵过程中萝卜泡菜颜色参数、硬度、pH值、亚硝酸盐含量及感官品质的影响。结果表明,与未添加苦竹叶提取物的对照组相比,当苦竹叶提取物添加量为0.02%,发酵时间为7 d时,萝卜泡菜的品质较优,其L*值为56.10,硬度为58.26,pH值为3.22,亚硝酸盐含量为0.28 mg/kg,感官评分为92.80,具有发酵萝卜特有的香味,酸咸协调、口感适宜。In order to investigate the effect of extract from Pleioblastus amarus leaves on quality improving and nitrite removal of radish pickle,using traditional naturally fermented radish pickle as the research object,the effects of P.amarus leaves extract addition(0,0.005%,0.01%,0.02%,0.03%and 0.04%)on color parameters,hardness,pH,nitrite content and sensory quality of radish pickle during fermentation process were investigated.The results showed that compared with the control group without P.amarus leaves extract addition,the quality of radish pickle was better when the P.amarus leaves extract addition was 0.02%,and the fermentation time was 7 d.The L*value,hardness,pH,nitrite content and sensory score were 56.10,58.26,3.22,0.28 mg/kg,and 92.80,respectively,with special flavor of fermented radish,salty and sour coordination,and suitable taste.

关 键 词：苦竹叶提取物 萝卜泡菜 发酵 理化指标 感官品质 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]