Study on quality and flavor of dendrobium flowers added into white acid soup
Dendrobium flowers of different quality from different places were immersed in Kaili white sour soup,and the contents of organic acid,nitrite and total acid,pH value,and DPPH and·OH clearance were detected from 1 to 7 days.The results showed that the main organic acid in the first 4 days were lactic acid(LA),and tartaric acid and citric acid in the last 3 days;the total acid(represented by LA)content and pH value reached the maximum on the 5th day.The free radical scavenging ability reached 0.8.The white sour soup with dendrobium flowers is of high organic acid and strong antioxidation,colored light pink.
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