期刊论文

Main Quality Changes of Pickled Chinese Yam During Fermentation

中文

农产品加工

1671-9646

2020

23

57-60

10.16693/j.cnki.1671-9646(X).2020.12.017

湖南省科技计划项目（2016NK2113）；

本校为第一机构

以铁棍淮山为原料,采用自然发酵方式制作淮山泡菜。研究了淮山在发酵过程中亚硝酸盐、维C、总酸、pH值、脆度及色差6个理化指标的动态变化。结果表明,经自然发酵的淮山泡菜的发酵周期为7 d,在发酵过程中亚硝酸盐含量呈先上升再下降至稳定的趋势,在第4天出现峰值;维C含量缓慢下降;总酸含量逐渐上升至稳定;pH值和脆度则呈逐渐下降的趋势;色差有一定程度的变化。其发酵时间为9 d时,亚硝酸盐含量1.13 mg/kg,维C含量0.84 mg/100 g,总酸含量5.01 g/kg,pH值3.32,产品安全性高。

In this study,yam was used as raw material to make yam pickles.The dynamic changes of nitrite,vitamin C,total acid,pH,brittleness and chromatic aberration in the fermentation process of yam were studied.The results showed that the fermentation period of natural fermentation of yam pickles was 7 d.During the fermentation process,the nitrite content increased first and then decreased to a stable trend,and peaked on the 4th day;the vitamin C content decreased slowly;the total acid content gradually rising to stability;pH and brittleness showed a gradual decline;there was a certain degree of chang...