摘要
蕨菜腌制过程中若干化学指标的变化，结果表明：经过腌制，蕨菜中ＶＣ和叶绿素含量显著下降，饱和盐水法腌制蕨菜两项指标高于干腌法；饱和盐水法和干腌法的亚硝峰出现分别在腌制后的１０５ｄ和１２０ｄ，峰值为４．０μｇ．ｇ－１和２１．４μｇ．ｇ－１，两种腌制方法的蕨菜ｐＨ值在７月份均因轻微发酵作用有所下降，但并未影响蕨菜的风味；饱和盐水法腌制的蕨菜食盐含量在前１５ｄ迅速增加，６０ｄ达到平衡。从感官状态看，饱和盐水法的蕨菜组织较饱满，色泽黄绿，而干腌法的蕨菜表面皱缩，色泽褐绿；综合感官和化学指标以饱和盐水法腌制的蕨菜品质好于干腌法。
The chlorophyll and V C contents in Pteridumaquilinum reduced obuiovsly during thier pickling. The two indices of salt water method were both higher than absolute salt method. The NO - 2 peak of salt water and absolute salt method respectively appeared at the 105 days and 120 days after they were pickled. The NO - 2 peak value are 4μg·g -1 and 21.4μg.g 1 . The Pteridium aquilinum sensory situation of salt water method was better than absolute salt mthod.
出处
《沈阳农业大学学报》
CAS
CSCD
1998年第3期241-244,共4页
Journal of Shenyang Agricultural University
关键词
腌制方法
蕨菜
化学指标
感官评价
Pickled method
Pteridium aquilinum
chemical index
