不同发酵时间对大足冬菜理化指标的影响  

The Effect of Different Fermentation Times on the Physicochemical Indicators of Dazu Winter Cabbage

作　　者：杨岩 王泳俨 易彩云 李蝶 沈家豪 王兆丹 张美霞[2] YANG Yan;WANG Yongyan;YI Caiyun;LI Die;SHEN Jiahao;WANG Zhaodan;ZHANG Meixia(College of Biology and Food Engineering,Chongqing Three Gorges University,Chongqing 404120,China;College of Landscape Architecture and Life Sciences,Chongqing University of Arts and Sciences,Chongqing 402160,China)

机构地区：[1]重庆三峡学院生物与食品工程学院,重庆404120 [2]重庆文理学院园林与生命科学学院,重庆402160

出　　处：《农产品加工》2024年第10期11-14,19,共5页Farm Products Processing

基　　金：重庆市科技局自然科学基金(CSTC2020JCYJ-MSXMX0958);重庆市大学生创新创业训练计划项目(S202110642021)。

摘　　要：大足冬菜作为川渝地区主要的酱腌菜,深受广大人民群众的喜爱。以研究大足冬菜发酵过程中的水分、盐度、总酸、亚硝酸盐、总糖、粗纤维、蛋白质、氨基酸态氮、氨基酸、色泽为检测指标,探究不同发酵时间(0-4年)大足冬菜的品质变化。结果表明,随着发酵时间的延长,其水分、亚硝酸盐、总糖、粗纤维、蛋白质含量下降,盐度和氨基酸态氮含量上升,总酸先逐渐上升后趋于稳定,总氨基酸含量由于微生物的作用下降,色泽明亮度下降。Dazu winter cabbage,as the main pickled vegetable in Sichuan and Chongqing area,was deeply loved by the masses of people.In this paper,water,salinity,total acid,nitrite,total sugar,crude fiber,protein,amino acid nitrogen,amino acid and color in the fermentation process of Dazu winter cabbage were studied,and the quality changes of Dazu winter cabbage at different fermentation times(0-4 years)were investigated.The results showed that with the extension of fermentation time,the contents of water,nitrite,total sugar,crude fiber and protein decreased,the content of salinity and amino acid increased,the total acid increased gradually and then stabilized,the total amino acid content decreased due to the effect of microorganisms,and the color brightness decreased.

关 键 词：大足冬菜 理化指标 检测分析 品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]