Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 51 - 58

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034144

Effect of microwave vacuum freeze-drying on flavor of Chinese sauerkraut

  • DONG Jingyin ,
  • YI Junpeng ,
  • LI Xin ,
  • DUAN Xu ,
  • REN Guangyue ,
  • LI Linlin ,
  • LI Luyao ,
  • WANG Junling ,
  • HAN Yuxin ,
  • GAO Yan
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Collaborative Innovation Center for Grain Storage Security, Zhengzhou 450001, China)

Received date: 2022-10-29

  Revised date: 2022-11-30

  Online published: 2023-11-20

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Abstract

In this paper, microwave vacuum freeze-drying technology was used to treat Chinese sauerkraut. The changes in flavor components of Chinese sauerkraut under different microwave power and vacuum conditions were studied, and the taste activity value (TAV) and equivalent umami concentration (EUC) value of sauerkraut were analyzed. Results showed that the contents of organic acid and 5′-nucleotide increased after drying, and the contents of these two substances were increased by increasing microwave power and vacuum degree. The content of free amino acids (FAAs) in Chinese sauerkraut decreased during the drying process, but the content of sour amino acids including aspartic acid (Asp) and glutamic acid (Glu), which were the main components in FAAs, increased, and the content of bitter amino acids and sweet amino acids decreased, so the characteristic flavor of Chinese sauerkraut became more obvious during the drying process. The TAV and EUC value of Chinese sauerkraut increased significantly after drying treatment, and the EUC value increased first and then decreased with the increase of microwave power, and continued to increase with the increase of vacuum degree. Results showed that microwave vacuum freeze-drying had positive effects on the umami taste of Chinese sauerkraut under a higher vacuum degree. This study has a positive help to the promotion of sauerkraut, improve the added value of Chinese sauerkraut and expand the application scope of Chinese sauerkraut.

Key words： Chinese sauerkraut; microwave vacuum freeze-drying; flavor; organic acids; 5′-nucleotides; free amino acids

Cite this article

DONG Jingyin , YI Junpeng , LI Xin , DUAN Xu , REN Guangyue , LI Linlin , LI Luyao , WANG Junling , HAN Yuxin , GAO Yan . Effect of microwave vacuum freeze-drying on flavor of Chinese sauerkraut[J]. Food and Fermentation Industries, 2023 , 49(20) : 51 -58 . DOI: 10.13995/j.cnki.11-1802/ts.034144

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