摘要
对自然发酵、乳酸芽孢杆菌DU-106发酵和植物乳杆菌发酵制备的柚皮泡菜的理化性质和风味进行了研究。结果表明,发酵120 h后3种泡菜的pH均低于4.0,接种发酵较自然发酵缩短了发酵时间,降低了亚硝酸盐含量。感官评价结果表明,接种发酵的泡菜色泽和体态较好,乳酸芽孢杆菌DU-106发酵能显著提高泡菜的游离氨基酸含量、营养价值和风味。通过顶空固相微萃取-气质联用分析发现,3种发酵方式的柚皮泡菜烯烃类物质和相对含量最多,自然发酵组较多的还有醇类物质,接种发酵组的酯类和醛类物质更为丰富。因此,接种乳酸芽孢杆菌DU-106更有利于改善柚皮泡菜的品质和风味。该研究为柚皮泡菜的发酵生产提供了理论依据。
The physicochemical properties and flavor of pomelo peel pickle prepared by natural fermentation,Bacillus sp.DU-106 fermentation and Lactobacillus plantarum fermentation were investigated.The results showed that after 120 hours of fermentation,the pH values of these three fermented pickles were below 4.0;compared with natural fermentation,inoculated fermentation had shortened fermentation time and resulted in lower content of nitrite.The results of sensory evaluation showed that the color and form of pickles fermented by artificial inoculation were better;the content of free amino acids,nutritional value and flavor were significantly enhanced by Bacillus sp.DU-106 fermentation.Solid-phase microextraction gas chromatography-mass spectrometry analysis showed that the three fermentation methods had the most olefins and relative content,the natural fermentation group had more alcohols,and the inoculated fermentation group had more esters and aldehydes.Therefore,the inoculation of Bacillus sp.DU-106 was more beneficial to improve the quality and flavor of pomelo peel pickles.This study provides a theoretical basis for the fermentation and production of pomelo peel pickles.
作者
李俊健
高杰贤
林锦铭
黎攀
杜冰
LI Junjian;GAO Jiexian;LIN Jinming;LI Pan;DU Bing(College of Food,South China Agriculture University,Guangzhou 510642,China;Guangdong Laboratory for Lingnan Modern Agriculture University,Guangzhou 510642,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第20期212-218,共7页
Food and Fermentation Industries
基金
广东省重点领域研发计划(2020B020226008)。
关键词
柚皮泡菜
乳酸菌
发酵方式
理化特性
风味
pomelo peel pickle
lactic acid bacteria
fermentation method
physicochemical properties
flavor
作者简介
第一作者:李俊健,硕士研究生;通讯作者:杜冰,教授,E-mail:dubing@scau.edu.cn。
