Effect of Different Starches on Flavor Quality during the Fermentation Zhahaijiao, a Chinese Traditional Fermented Chili Product
Three different starch sources including japonica rice flour,maize flour and taro-maize flour were used for preparing Zhahaijiao,a Chinese traditional fermented chili product,by spontaneous lactic acid fermentation,and changes in the flavor quality of Zhahaijiao during the fermentation process were studied.Results showed that the contents of total acid and free amino acids in Zhahaijiao made with different starches significantly increased (P ＜ 0.01),and the content of salt slightly increased with the extension of fermentation time.The content of total acid increased slowly after 15 days of fermentation,and the content of free amino acids increased slowly after 30 days of fermentation.The content of free amino acids in Zhahaijiao made with japonica rice flour increased rapidly during the fermentation process and was apparently higher than that in Zhahaijiao made with two other starches after fermentation for 60-90 days (P ＜ 0.01).The contents of capsaicin and dihydrocapsaicin in Zhahaijiao remained at higher levels after 15-45 days of fermentation,but were relatively low on the 60th day of fermentation,in dependent of the type of starch used.The content of total soluble sugar (TSS) gradually declined;the TSS levels of Zhahaijiao made with japonica rice flour and maize flour were relatively low after fermentation for 60 days,while Zhahaijiao made with taro-maize flour dropped to a lower level after only 15 days of fermentation.Therefore,different starches can affect the formation of the favor quality of Zhahaijiao.Based on taste qualities of Zhahaijiao including sourness,pungency,umami,saltiness and slight sweetness,the optimal fermentation time is 30 days,and extended fermentation time can adversely impact its pungency degree and sweet taste quality.
国家科技期刊平台
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