贵州白酸汤添加石斛花后品质及风味的提升研究
Study on quality and flavor of dendrobium flowers added into white acid soup
苑静 1唐国芳 2张建炀 2石敏1
作者信息
- 1. 凯里学院理学院,贵州凯里 556011
- 2. 黔东南苗族侗族自治州食品药品检验检测中心,贵州凯里 556011
- 折叠
摘要
将不同地方不同质量的石斛鲜花浸泡在白酸汤中,检测添加石斛花后白酸汤中1～7 d有机酸、亚硝酸盐、总酸的含量及pH值和DPPH·、·OH清除率的变化.结果表明:白酸汤中有机酸前4 d的主要成分是乳酸,后3 d的主要成分是酒石酸和枸橼酸,总酸(以乳酸计)含量和pH值在第5天达到最大值;抗氧化实验的清除能力都达到80％以上.添加石斛花多的白酸汤中有机酸含量大、抗氧化性强,石斛鲜花加入白酸汤后,白酸汤呈淡粉色,增加了白酸汤中的营养成分,提高了白酸汤的品质.
Abstract
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.
关键词
石斛鲜花/白酸汤/有机酸/亚硝酸盐/抗氧化Key words
dendrobium flowers/white acid soup/organic acid/nitrite/antioxidation引用本文复制引用
基金项目
凯里学院博士发展专项研究课题(BSFZ202104)
出版年
2024
NETL
NSTL
万方数据