Quality Analysis and Formation Rule of Zha Chilis from Different Places of Origin
Commercially available Zha chilis in Chongqing,Guizhou,Hunan,Hubei are collected respectively.After determination,comparison and analysis of their basic components and antioxidant activity,natural fermentation method is used to prepare Zha chili and the quality formation rule during the fermentation is explored.The results show that Guizhou Zha chili has the highest content of vitamin C and soluble sugars,and the strongest antioxidant activity;Chongqing Zha chili has the highest moisture content and the lowest nitrite content;Hunan Zha chili has the highest content of soluble proteins;Hubei Zha chili has the highest content of total acids and free amino acids.The quality difference is mainly related to the addition amount of Zha chili raw materials from different places of origin and fermentation conditions.During the natural fermentation,the content of moisture and vitamin C of homemade Zha chili shows a decreasing trend,while the content of total acids significantly increases.The nitrite content decreases to a lower level after fermentation for 6 d.During the fermentation,the content of polysaccharides shows a decreasing trend,the content of reducing sugars increases,the content of soluble proteins reaches its peak at fermentation for 3 d,and the content of polypeptides and free amino acids is highest at fermentation for 6 d.The antioxidant activity of Zha chili fermented for 6～12 d is at a high level.
Zha chilidifferent places of originquality analysischange ruleantioxidant activity
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NSTL
万方数据
