| 酸菜自然发酵过程中的质地变化 |
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| 引用本文： | 岳喜庆,杜书,武俊瑞,辛广. 酸菜自然发酵过程中的质地变化[J]. 食品与发酵工业, 2013, 39(4): 68-71 |
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| 作者姓名： | 岳喜庆 杜书 武俊瑞 辛广 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,110866 |
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| 基金项目： | 国家自然科学基金青年科学基金项目，国家"863"计划项目，沈阳农业大学青年教师科研基金项目 |
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| 摘 要： | 以自然发酵酸菜为研究对象,应用质构仪质地多面分析(Texture Profile Analysis,TPA)法对自然发酵过程中酸菜质地变化进行分析,探讨了质构仪各项参数之间的相关性及自然发酵过程中各参数的变化规律。结果表明,大多数的质构参数之间呈现显著相关性,酸菜的硬度1、脆度、回复性、凝聚性及咀嚼性随着发酵时间的延长整体呈现下降的趋势,且发酵40～60 d时是食用酸菜品质最佳的时期。
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| 关 键 词： | 酸菜 自然发酵 质地多面分析(TPA) 脆性 |
Analysis of changes of texture propertise of Chinese sauerkraut during natural fermentation |
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| Yue Xi-qing,Du Shu,Wu Jun-rui,Xin Guang. Analysis of changes of texture propertise of Chinese sauerkraut during natural fermentation[J]. Food and Fermentation Industries, 2013, 39(4): 68-71 |
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| Authors: | Yue Xi-qing Du Shu Wu Jun-rui Xin Guang |
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| Affiliation: | (College of Food Science,Shenyang Agricultural University,Shenyang 110866,China) |
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| Abstract: | Changes of texture properties of Chinese sauerkraut were measured during the natural fermentation process by using instrumental texture profile analysis(TPA).The correlation coefficients between the textural parameters and texture change regularities of Chinese sauerkraut were analyzed.The results showed that most of TPA parameters had significant correlations.The hardness,fracturability,resilience,cohesiveness and chewiness of Chinese sauerkraut decreased with prolonged time during natural fermentation.The optimum product texture of Chinese sauerkraut could be achieved after fermentation for 40-60 days. |
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| Keywords: | Chinese sauerkraut natural fermentation texture profile analysis(TPA) fracturability |
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