Study on the changes of sensory and amino acid content in Jiuhua polygonatum
Starting from the content of amino acids in Jiuhua Huangjing,this study investigates the changes in amino acid content in Jiuhua Huangjing after 0-10 steaming cycles.Italso combines sensory evaluation to improve the quality control system of deep processed Jiuhua Huangjing products.Two methods were adopted:direct steaming and steaming with added alcohol.After ten cycles of steaming and sun drying,the sensory properties of the samples were evaluated and the content of 17 amino acids was quantitatively analyzed.Sensory evaluation showed that both the samples steamed directly and steamed with yellow wine had higher scores during the four steaming and four sun drying periods,with the highest scores during the five steaming and five sun drying periods;During steaming and sun drying,amino acids showed a trend of first decreasing and then increasing.During four steaming and four sun drying,the total amount of amino acids,essential amino acid content,and non essential amino acid content in the sample reached the highest value except for Huangjing raw products.After comprehensive consideration,it can be concluded that using direct steaming and steaming with yellow wine results in the best quality when steaming four times and sun drying four times.
万方数据
维普
