| 桔梗保健泡菜研制及其评价 |
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| 引用本文： | 周泉城,李凡玥,阮征. 桔梗保健泡菜研制及其评价[J]. 食品研究与开发, 2006, 27(11): 128-130 |
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| 作者姓名： | 周泉城 李凡玥 阮征 |
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| 作者单位： | 1. 山东理工大学轻工学院,山东,淄博,255049
2. 南昌大学生命科学学院食品科学与工程系,江西,南昌,330047 |
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| 摘 要： | 以桔梗为主要原料，研究桔梗保健泡菜制作工艺，旨在为桔梗资源开发提供思路和工艺路线。以泡菜为对照，以桔梗泡菜pH，总酸度，氨基酸，Vc，还原糖，总糖，总亚硝酸盐及其保健成分皂甙和多糖等在发酵中含量变化和桔梗保健泡菜感官指标等评价标准，对原料选择、预处理、漂烫、八瓶、密封发酵等工艺路线进行确定。保健泡菜的制作工艺不仅保持桔梗泡菜的感官质量，而且能较好的保存桔梗的营养成分，特别是具有保健功能的皂甙，多糖，氡基酸等物质。
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| 关 键 词： | 桔梗 皂甙 多糖 保健泡菜 |
| 收稿时间： | 2006-08-03 |
| 修稿时间： | 2006-08-03 |
PROCESSING TECHNOLOGY OF PLATYCODON ROOT PICKLE AND ITS ASSESSES |
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| ZHOU Quan-cheng,LI Fan-yue,RUAN Zheng. PROCESSING TECHNOLOGY OF PLATYCODON ROOT PICKLE AND ITS ASSESSES[J]. Food Research and Developent, 2006, 27(11): 128-130 |
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| Authors: | ZHOU Quan-cheng LI Fan-yue RUAN Zheng |
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| Affiliation: | 1.Schoool of Light Industry and Agricultural Industry Engineering, Shandong University of Technology, Zibo 255049, Shandong, China; 2.Department of Food Science and Engineering, College of Life Sciences, Nanchang University, Nanchang 330047, Jiangxi, China |
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| Abstract: | This article studied the producing technology of Platycodon root pickle and discussed the influence of following factors on the processing technology, such as raw material, temperature, fermentation time, color fixatives and sterilization condition, etc. The result showed that the product had better sense quality and high content of health factors of Platycodon root. |
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| Keywords: | Platycodon root platycodin polysaccharide health pickle |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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