Effect of steaming,boiling and fermentation treatments on the quality and flavour of Gastrodia elata
Fresh Gastrodia elata used as raw material,the effect of different treatments(steaming,boiling and fermentation)on the quality and flavor of G.elata was compared and analyzed.The results showed that the starch content of G.elata decreased significantly whilst the crude polysaccharide content increased significantly after treatments(P＜0.05).The content of polysaccharide and water-solu-ble protein in G.elata fermented by Lactobacillus acidophilus N2 was the highest(419.13 mg/g and 25.92 mg/g,respectively)and the gastrodin content was about 4 times higher than that of untreated G.elata.Moreover,the content of organic acids decreased significantly after treatment(P＜0.05),and the content of bitter amino acids decreased by 72.56％-87.51％.The content of sweet amino acids and umami amino acids after fermentation was 4.48 times and 13.33 times higher than that of steaming,5.21 times and 16.58 times higher than that of boiling,respectively.Additionally,the volatile components analysis indicates that the Gastrodia elata after steaming and fer-mentation has the highest aldehydes content(1 016.05 μg/kg)and acid content(211.27 pg/kg),respectively.Fifteen key aroma com-ponents(OAV＞1)were identified by aroma activity value analysis.The results of sensory evaluation show that the odor of G.elata im-proves after steaming,boiling and fermentation,and the fermentation treatment exhibits the best sensory.
国家科技期刊平台
NSTL
万方数据
