不同接种发酵和自然发酵对小米辣品质特性的影响
Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches
张诗瑶 1肖玥 1王新瑜 1储传奇 1汪涛 1胡小松 2易俊洁1
作者信息
- 1. 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
- 2. 昆明理工大学食品科学与工程学院,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
- 折叠
摘要
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.
Abstract
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.
关键词
小米辣/自然发酵/接种发酵/植物乳杆菌/盔形毕赤酵母/品质Key words
chili pepper/natural fermentation/inoculation fermentation/Lactiplantibacillus plantarum/Pichia manshurica/quality引用本文复制引用
基金项目
中国科协青年人才托举工程项目(YESS20200123)
云南省应用基础研究基金优秀青年基金(202301AW070015)
云南省应用基础研究基金-面上项目(202101BE070001-054)
云南省千人计划青年人才项目(YNQR-QNRC-2018-109)
出版年
2024
国家科技期刊平台
NSTL
万方数据