牛蒡多糖对腌制沙葱亚硝酸盐含量及品质变化的影响

Effects of Burdock Polysaccharides on Nitrite Content and Quality Changes of Pickled Allium Scallion

在腌制沙葱中,添加牛蒡多糖(30%纯度),研究不同添加量(5%,10%,15%)在沙葱腌制时,亚硝酸盐含量的变化情况及其对腌制沙葱其他理化性质和感官品质的影响。结果表明,添加牛蒡多糖可以有效降低沙葱腌制品中亚硝酸盐含量,且随着添加量的增加,亚硝酸盐的峰值逐渐降低;沙葱腌制品的抗氧化性能提高了,维C含量显著提高,色泽、口感、香味也有所改善。

Add burdock polysaccharide(30%)to the pickled shallot the influence of other physical and chemical indicators and sensory quality.The test results showed that the addition of burdock polysaccharide could effectively reduce the nitrite content in scallion pickled products,and with the increase of the addition,the peak value of nitrite gradually decreases;and the antioxidant performance of scallion pickled products improves,VC content was significantly increased,and color,taste,and fragrance were also improved.