首页|不同接种发酵和自然发酵对小米辣品质特性的影响

不同接种发酵和自然发酵对小米辣品质特性的影响

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌 Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母 Pichia manshurica KUST-F1705=1∶1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析.结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P＜0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量.此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软.综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺.
Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches
To investigate the effects of different brine and fermentation methods on the quality characteristics of fermented chili peppers,this study employed four different fermentation methods:Natural fermentation with sterile water,co-inoculation fermentation(Lactiplantibacillus plantarum KUST-D1303:Pichia manshurica KUST-F1705=1∶1)with sterile water,natural fermentation with aged brine and co-inoculation fermentation with aged brine.The quality characteristics of the fermented chili peppers were compared and analyzed.Results showed that compared to other fermentation methods,co-inoculation fermentation with aged brine significantly(P＜0.05)increased the number of lactic acid bacteria,organic acid content,and the variety and concentration of volatile flavor compounds,especially alcohols,terpenes,and sulfur-containing compounds,while reducing nitrite content.Additionally,the pH of fermented chili peppers by co-inoculation with aged brine decreased rapidly and remained stable,which helped delay the yellowing and softening of chili peppers during fermentation.In conclusion,co-inoculation fermentation with aged brine can enhance the safety,flavor profile,and taste of fermented chili peppers,making it the optimal process for fermented chili peppers.

chili peppernatural fermentationinoculation fermentationLactiplantibacillus plantarumPichia manshuricaquality

张诗瑶、肖玥、王新瑜、储传奇、汪涛、胡小松、易俊洁

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昆明理工大学食品科学与工程学院,云南昆明 650500

云南省特色果蔬健康产品工程研究中心,云南昆明 650500

昆明市国际绿色食品加工研究与开发中心,云南昆明 650500

中国农业大学食品科学与营养工程学院,北京 100083

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小米辣 自然发酵 接种发酵 植物乳杆菌 盔形毕赤酵母 品质

中国科协青年人才托举工程项目云南省应用基础研究基金优秀青年基金云南省应用基础研究基金-面上项目云南省千人计划青年人才项目

YESS20200123202301AW070015202101BE070001-054YNQR-QNRC-2018-109

2024

10.13386/j.issn1002-0306.2023070254

食品工业科技
北京一轻研究院

食品工业科技

CSTPCD北大核心
影响因子：0.842
ISSN：1002-0306
年,卷(期)：2024.45(12)
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