三次发酵技术提升工业化四川泡青菜风味的研究
Study on Improving Flavor of Industrialized Sichuan Pickled Green Vegetables by Triple Fermentation Technology
张杰 1徐飞 2赖兴悦 2李博 2胡刚 2赵志峰 1董世容 3贾银花 3潘攀3
作者信息
- 1. 四川大学轻工科学与工程学院,成都 610065
- 2. 四川李记乐宝食品有限公司,四川 眉山 620036;四川李记酱菜调味品有限公司,四川眉山 620030
- 3. 四川福欣食品有限公司,四川绵阳 622150
- 折叠
摘要
目前工业化四川泡青菜大多采用两次发酵工艺结合脱盐、巴氏杀菌生产商品化酸菜的技术,以解决芥菜季节性收获和酸菜常年销售的问题.文章立足于工业化四川泡青菜的加工过程,研究了两次发酵后的半成品泡青菜经过脱盐后的风味损失,并设计了三次发酵进行风味优化.GC-MS与HPLC测定结果表明,脱盐后的泡青菜特征香味物质种类减少,相对含量降低,有机酸含量显著降低.经第3次发酵后,新增了酸类物质,赋予其草本香及酸香,并产生具有发酵果香和花香的己酸乙酯、辛酸乙酯,同时异硫氰酸酯类物质的相对含量降低,泡青菜的特征香味得到提升,自然发酵香味突出;有机酸总量提高12.69％,酸味更加柔和与醇厚;乳酸菌含量从234×102 CFU/g提高到298×10 CFU/g.该研究为工业化泡青菜自然发酵风味的提升提供了数据与工艺参考.
Abstract
At present,double fermentation process combined with desalting and pasteurization to produce commercial sauerkraut is mostly adopted in industrialized Sichuan pickled green vegetables in order to solve the problem of seasonal harvest of mustard and perennial sales of sauerkraut.In this paper,based on the processing process of industrialized Sichuan pickled green vegetables,the flavor loss of semi-finished pickled green vegetables by double fermentation after desalting is studied,and triple fermentation is designed to optimize the flavor.The determination results of GC-MS and HPLC show that after desalting,the types and relative content of characteristic aroma substances in pickled green vegetables decrease,and the content of organic acids decreases significantly.After the third fermentation,acids appear,giving them aroma herbaceous and sour aroma,and ethyl caproate and ethyl caprylicate with fermented fruit and flower aroma are produced.At the same time,the relative content of isothiocyanate substances decreases,and the characteristic aroma of pickled green vegetables is enhanced,highlighting the natural fermentation aroma.The total amount of organic acids increases by 12.69％,and the sourness is softer and mellow.The Lactobacillus content increases from 234 × 102 CFU/g to 298 × 103 CFU/g.This study has provided data and process references for the enhancement of natural fermentation flavor of industrialized pickled green vegetables.
关键词
工业化泡青菜/风味损失/脱盐/增香/有机酸Key words
industrialized pickled green vegetables/flavor loss/desalination/aroma enhancement/organic acid引用本文复制引用
基金项目
四川省科技成果转移转化示范项目(2022ZHCG0066)
绵阳市2022年中央引导地方科技发展资金项目(220038)
出版年
2024
NETL
NSTL
维普
万方数据