Effect of Adding Astragalus membranaceus and Hawthorn on Quality and Safety of Pickles Fermented by Lactic Acid Bacteria
In order to enrich the flavor and improve the safety and quality of pickles,the effects of Astragalus membranaceus,hawthorn,and their mixture on the physicochemical indexes,antioxidant properties,microbial flora and sensory quality of cabbage pickles during fermentation are explored.The results show that compared with the control group,the addition of 1％Astragalus membranaceus,1％hawthorn,1％Astragalus membranaceus+hawthorn could inhibit the growth of bacteria and harmful microorganisms,promote the fermentation of lactic acid bacteria,and accelerate the maturation process of pickles;it could delay the appearance of nitrite peak value and reduce the accumulation of nitrite and biogenic amines;it could result in the increase of the content of soluble solids and reducing sugar in the fermentation system,the reduction of the loss of ascorbic acids,and the improvement of antioxidant properties;it could make the mature pickles bright in color and enhance their flavor,and the quality from high to low is Astragalus membranaceus+hawthorn group＞hawthorn group＞Asstragaluss,membranaceus group.
万方数据
维普
