襄阳传统发酵大头菜生产过程中理化特性的变化
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摘要
以襄阳传统发酵大头菜为研究对象,研究发酵过程中不同阶段大头菜脂肪含量、纤维素含量、蛋白质含量以及色度和质构特性的变化。结果表明,随着发酵的进行,大头菜的脂肪含量无显著变化(P>0.05),而纤维含量和蛋白质含量显著降低(P<0.05),纤维素含量从3.33%降至1.00%,蛋白质含量从2.02%降至0.70%。大头菜内部由白色逐渐变为深褐色,L*值逐渐降低;a*值和b*值呈现先增大后减小的趋势,ΔE值逐渐增大,各加工阶段的大头菜整体色泽差异显著(P<0.05)。大头菜的硬度、脆性较新鲜时显著提高(P<0.05),而咀嚼性显著降低(P<0.05)。该研究可为今后传统发酵大头菜的工业化、标准化生产提供一定的参考价值。
Taking the Xiangyang traditional fermented kohlrabi as research object, the changes of fat content, fiber content, protein content, chromaticity and texture characteristics of kohlrabi in different stages of pickling and fermentation were studied. The results showed that with the progress of pickling and fermentation, there was no significant change in the fat content of kohlrabi(P>0.05), while the fiber content and protein content decreased significantly(P<0.05). The fiber content decreased from 3.33% to 1.00%, and the protein content decreased from 2.02% to 0.70%. The interior of the kohlrabi changed gradually from white to dark brown, and the L* value decreased gradually; the a* value and b* value increased first and then decreased, the ΔE value increased gradually, and the difference of overall color of kohlrabi were significant during the whole process stage(P<0.05).The hardness and brittleness of kohlrabi were significantly higher than those of fresh kohlrabi(P<0.05), while the chewiness decreased significantly(P<0.05). This study could provide certain reference value for the industrialized and standardized production of traditional fermented kohlrabi in the future.
Taking the Xiangyang traditional fermented kohlrabi as research object, the changes of fat content, fiber content, protein content, chromaticity and texture characteristics of kohlrabi in different stages of pickling and fermentation were studied. The results showed that with the progress of pickling and fermentation, there was no significant change in the fat content of kohlrabi(P>0.05), while the fiber content and protein content decreased significantly(P<0.05). The fiber content decreased from 3.33% to 1.00%, and the protein content decreased from 2.02% to 0.70%. The interior of the kohlrabi changed gradually from white to dark brown, and the L* value decreased gradually; the a* value and b* value increased first and then decreased, the ΔE value increased gradually, and the difference of overall color of kohlrabi were significant during the whole process stage(P<0.05).The hardness and brittleness of kohlrabi were significantly higher than those of fresh kohlrabi(P<0.05), while the chewiness decreased significantly(P<0.05). This study could provide certain reference value for the industrialized and standardized production of traditional fermented kohlrabi in the future.
引文
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[16]郭小义,戴云辉,郭紫明,等.应用纤维素测定仪测定烟草中的纤维素[J].烟草科技,2009,48(1):58-62.
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[19]夏杨毅.荣昌烤乳猪加工过程品质特性变化研究[D].重庆:西南大学,2012.
[20]王金美.大头菜新工艺及挥发性风味物质的研究[D].重庆:西南大学,2010.
[2]邓静,李萍萍.大头菜腌制过程中挥发性香味物质变化分析[J].食品科学,2013,34(24):225-229.
[3]王昌禄,李沛.酵母提取物及其在食品调味品行业中的应用[J].中外食品,2006(2):4-5.
[4]姜燕,郭海南,于润美,等.智能感官技术在大米及米酒感官品质分析中的应用[J].食品研究与开发,2018,39(18):32-37.
[5]黄桂东,黄伟志,冯结铧,等.冻藏时间对冷冻面团馒头品质的影响[J].现代食品科技,2018,34(8):44-51.
[6]王然.杂粮复合酸奶的感官评价与理化性质研究[J].食品研究与开发,2018,39(15):95-99.
[7]尹爽,王修俊,田多,等.保脆剂对腌制大头菜质构特性的影响研究[J].中国酿造,2016,35(6):118-121.
[8]尹爽,王修俊,刘佳慧,等.复合保脆剂对腌制大头菜脆度的影响研究[J].食品科技,2016,41(7):266-270.
[9]刘达玉,董凯锋,刘琴,等.大头菜人工接种发酵工艺及其成分分析[J].中国调味品,2012,37(7):21-26.
[10]郭换,刘飞,梅国荣,等.色度分析花椒黄酮类成分含量与颜色值的相关性[J].中国实验方剂学杂志,2017,23(6):91-97.
[11]ACOSTA-ESTRADA B A,LAZO-VéLEZ M A,NAVA-VALDEZ Y,et al.Improvement of dietary fiber,ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize(Zea mays)[J].J Cereal Sci,2014,60(1):264-269.
[12]GIONGOA L,AJELLIA M,PONCETTAA P,et al.Raspberry texture mechanical profiling during fruit ripening and storage[J].Postharvest Biol Tec,2019,149:177-186.
[13]郭秀兰,唐仁勇,刘达玉,等.盐分腌制对大头菜滋味、质构和挥发性成分的影响[J].食品与发酵工业,2015,41(1):51-54.
[14]JEKLE M,FUCHS A,BECKER T.A normalized texture profile analysis approach to evaluate firming kinetics of bread crumbs independent from its initial texture[J].J Cereal Sci,2018,81:147-152.
[15]NAKAMOTO H,NISHIKUBO D,KOBAYASHI F.Food texture evaluation using logistic regression model and magnetic food texture sensor[J].J Food Eng,2018,222:20-28.
[16]郭小义,戴云辉,郭紫明,等.应用纤维素测定仪测定烟草中的纤维素[J].烟草科技,2009,48(1):58-62.
[17]国家市场监督管理总局,中国国家标准化管理委员会.GB/T 6432-2018饲料中粗蛋白的测定凯氏定氮法[S].北京:中国标准出版社,2018.
[18]吴进菊,陈开霜,吴国中,等.不同甜酒曲对甜酒酿品质和滋味的影响[J].中国酿造,2016,35(12):94-98.
[19]夏杨毅.荣昌烤乳猪加工过程品质特性变化研究[D].重庆:西南大学,2012.
[20]王金美.大头菜新工艺及挥发性风味物质的研究[D].重庆:西南大学,2010.