摘 要：本实验以酸菜为原料，主要研究不同干燥方法，不同干燥条件在酸菜干燥过程中对酸菜中中水分，风味物质的影响。分别研究热风干燥、冷冻干燥及真空干燥三种干燥方式，并且分别研究了再这三种干燥过程中酸菜中的水分含量、乳酸含量、游离氨基酸含量、亚硝酸盐含量及风味物质的变化。实验采用新鲜腌制酸菜为原料，分别用滴定法、茚三酮法、格里斯分光光度法测定了测定了酸菜的乳酸、游离氨基酸、亚硝酸盐含量。以冷冻干燥为例：冷冻干燥前后，乳酸含量分别为0.18%、0.17%。游离氨基酸含量分别为0.7477/mL、0.7342/mL。亚硝酸盐含量分别为9.2889/mL、9.2889/mL。结果表明：热风干燥对酸菜的乳酸含量、游离氨基酸含量、亚硝酸盐含量及风味物质的影响最大，对酸菜的品质影响很大。而冷冻干燥效果最好，能最大程度的保留酸菜的原有品质。
关键词 酸菜；热风干燥；冷冻干燥；真空干燥；水分；乳酸；游离氨基酸；亚硝酸盐；风味物质
Abstract：This experiment to sour pickled cabbage as raw materials, mainly studies different drying methods, different drying conditions in the process of the sour pickled cabbage dry moisture in sauerkraut, flavor substances. This experiment, the hot air drying, freeze drying and vacuum drying of three drying methods, and studied again each of these three kinds of pickled vegetable moisture content in drying process, lactic acid content, free amino acid content, the change of nitrite content and flavor substances. Experiment with fresh pickled sour pickled cabbage as raw material, using method of titration, ninhydrin, gracy spectrophotometry for determination of the sour pickled cabbage, lactic acid, free amino acids, nitrite content. In freeze drying, for example: before and after freeze drying, lactic acid content was 0.18%, 0.17%, respectively. Free amino acid content was 0.7477/mL and 0.7342/mL, respectively. Nitrite content were 9.2889/mL and 9.2889/mL. The results show that the hot air drying of sauerkraut lactic acid content, free amino acid content, nitrite content and flavor of most influence and impact on the quality of pickles. To the maximum extent and freeze drying effect is best, reserve the original quality sauerkraut.
Keywords Pickled vegetable Hot air drying Freeze drying Vacuum drying Moisture Lactic acid Free amino acid Nitrite Flavor substances
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