Ingredients Analysis And Processing Of Cauliflower Leaves

The edible part of cauliflower,which is composed of countless peduncle,pedicel and undeveloped flowers and bracts,accounts for only about 50% of its biological yield.A large number of leaves and stems are basically used as fertilizer or fodder,which leads to the lack of good use of resources.The purpose of the experiment is to reveal the nutritional value of cauliflower leaves and provide the basis for developing cauliflower leaves resources.The main contents and conclusions are as follows:1.The contents of the main nutrients and the total glucosinolates in yellow,purple and romanesco cauliflower leaves were determined by chemical analysis method.The results are as follows.The contents of water were 89.95g/100 g,88.50g/100 g,87.61g/100 g respectively.The contents of vitamin C were 76.08mg/ 100 g,81.34 mg /100 g,88.22mg/100 g respectively.The contents of reducing sugar were 0.53g/100 g,0.85g/100 g,1.48g/100 g respectively.The contents of total sugar were 0.83g/100 g,1.51g/100 g,2.73g/100 g.The contents of total dietary fiber were 2.95g/100 g,3.51g/100 g,4.13g/100 g respectively.The total ash contents were 1.462g/100 g,1.982g/100 g,1.925g/100 g.Cauliflower leaves contain a variety of mineral elements such as K,Ca,Mg,Mn,Fe,Zn,Cu,Se.The contents of protein were 3.267g/100 g,2.861g/100 g,2.268g/100 g.The total amino acid contents were 24.924g/100 g,16.491g/100 g,13.204g/100 g,including 15 kinds.The essential amino acid contents were 0.947g/100 g,0.593g/100 g,0.501g/100 g.The contents of total glucosinolates were 29.273?mol/g,39.721?mol/g,36.583?mol/g respectively.The results showed that the cauliflower leaves were a kind of food material which are rich in vitamin C,dietary fiber and K,Ma,Mn,Zn,and contain high glucosinolates content.The cauliflower leaves have high nutritional value and the feasibility of exploitation.2.3 strains HL1,HL6,HL9 were selected based on their high ability of producing acid from natural fermented cauliflower leaves.The morphological,physiological and biochemical characteristics of HL1,HL6 and HL9 were identified.The results showed that HL1 was Lactobacillus brevis,HL6 and HL9 were Lactobacillus plantarum.The optimal combination to fermenting cauliflower leaves,HL1(Lactobacillus brevis): HL6(Lactobacillus plantarum)= 1: 1,was determined by acid producing ability and sensory score.Fermented the cauliflower leaves with this combination,the acid production rate is fast,the acid yield is high,and the sensory quality of the products is good.3.2 kinds of lactic acid fermentation processes were optimized by using cauliflower leaves at 25?,respectively.The optimum conditions of wet fermentation were 2% inoculum size,4d for fermentation time and 4% in salt.The sensory score of this product was 31.0 and the hardness was 23.601 N.The optimum conditions for dry fermentation were 4% inoculum size,6d for fermentation time and 7% in salt.The sensory score of the product was 33.4 and the hardness was 12.970 N.The optimum conditions of the two fermentation techniques were used to ferment the yellow,purple and romanesco leaves.And the sensory score,hardness,total acid contents and vitamin C contents of the products were determined.The results showed that the sensory score of the dry fermentation products were higher,and the hardness,total acid content and vitamin C content of wet fermentation products were higher.Comparision of different leaf fermentation products showed that the purple cauliflower leaf fermentation products have higher sensory score,purple cauliflower leaf fermentation products have higher hardness,total acid content,vitamin C content.