Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (5): 224-230    DOI: 10.13995/j.cnki.11-1802/ts.025249
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
不同方式发酵的哈密瓜幼果泡菜理化特性和氨基酸含量分析
鲜双, 姜林君, 李艳兰, 钟恒艳, 白毅, 颜佳钊, 罗小敏, 鲜小静, 王晰岚, 陈安均*
(四川农业大学 食品学院, 四川 雅安, 625014)
Physicochemical properties and amino acid content of Hami melon fruitlet pickles fermented by different processes
XIAN Shuang, JIANG Linjun, LI Yanlan, ZHONG Hengyan, BAI Yi, YAN Jiazhao, LUO Xiaomin, XIAN Xiaojing, WANG Xilan, CHEN Anjun*
(College of Food Science, Sichuan Agricultural University, Ya'an 625014, China)
下载:  HTML   PDF (1659KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为提高哈密瓜幼果的综合利用价值, 拓宽泡菜种类, 采用5种不同发酵方式制得哈密瓜幼果泡菜, 在测定发酵过程中的pH、质构、总酸、亚硝酸盐、盐度和感官品质的基础上, 采用全自动氨基酸分析仪对原料、泡菜发酵中点和终点泡菜的氨基酸含量进行测定, 通过氨基酸比值系数法进行营养评价。结果表明:发酵终点时, 5种发酵方式发酵的泡菜pH均在3.6以下, 总酸质量分数在0.5%左右, 盐度最高达到3.3 g/100 g, 亚硝酸盐含量均低于5 mg/kg, 咀嚼性在23~31 mJ之间, 其中卤水发酵泡菜的感官综合得分最高;在各发酵方式制备的哈密瓜幼果泡菜中均检测出了17种氨基酸, 发酵过程中氨基酸总含量不断降低, 但必需氨基酸/非必需氨基酸的值均在0.24~0.32, 发酵终点时, 氨基酸比值系数分在54~62, 超过大豆。表明哈密瓜幼果泡菜营养均衡性较好, 营养价值较高。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
鲜双
姜林君
李艳兰
钟恒艳
白毅
颜佳钊
罗小敏
鲜小静
王晰岚
陈安均
关键词:  哈密瓜幼果  泡菜  发酵方式  氨基酸    
Abstract: To improve the comprehensive utilization value of Hami melon fruitlets and increase the variety of pickles, five kinds of Hami melon fruitlet pickles were prepared by different fermentation conditions. Besides determination of the pH, texture, total acid, nitrite, salinity and sensory quality in the fermentation process, the amino acid contents in the raw materials, the midpoint pickles and endpoint pickles were detected by automatic amino acid analyzer. The ratio coefficient of amino acid was used to analyze and evaluate the nutrition. The results showed that at the end of fermentation, the pH of the pickles was less than 3.6, the total acid was about 0.5%, the highest salinity was 3.3 g/100 g, the content of nitrite was lower than 5 mg/kg, and the chewiness were between 23-31 /mJ, the comprehensive sensory scores of the brined pickles were the highest. Seventeen kinds of amino acids were detected in all the Hami melon fruitlet pickles, and the total amount of amino acids decreased continuously during fermentation. However, the ratio of essential amino acids to non-essential amino acids were 0.24-0.32, and score of ratio coefficient of amino acid (SRCAA) were 54-62 at the end of fermentation, which was higher than that of soybean, indicating that Hami melon fruitlet pickles had better nutritional balance and higher nutritional value.
Key words:  Hami melon fruitlets    pickles    fermentation method    physicochemical properties    amino acid
收稿日期:  2020-08-02      修回日期:  2020-09-23                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 新疆瓜类蔬菜腌制发酵精深加工关键技术集成研究(2019E0274)
作者简介:  硕士研究生(陈安均教授为通讯作者, E-mail:an-junc003@163.com)
引用本文:    
鲜双,姜林君,李艳兰,等. 不同方式发酵的哈密瓜幼果泡菜理化特性和氨基酸含量分析[J]. 食品与发酵工业, 2021, 47(5): 224-230.
XIAN Shuang,JIANG Linjun,LI Yanlan,et al. Physicochemical properties and amino acid content of Hami melon fruitlet pickles fermented by different processes[J]. Food and Fermentation Industries, 2021, 47(5): 224-230.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025249  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/224
[1] XIONG T, GUAN Q, SONG S, et al.Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation[J].Food Control, 2012, 26(1):178-181.
[2] XIAO Y, XIONG T, PENG Z, et al.Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai[J].Food Research International, 2018, 114:123-132.
[3] 王玉兴, 奎克恭.大理民间泡梨的泡制技术[J].果农之友, 2000(1):37.
WANG Y X, KUI K G.Dyeing technology of Dali folk pear[J].Fruit Growers'Friend, 2000(1):37.
[4] 王蓓, 李淑英, 张翠萍, 等.PCR-DGGE分析玉溪地区水果泡菜中细菌多样性[J].云南农业大学学报(自然科学), 2017, 32(4):740-746.
WANG B, LI S Y, ZHANG C P, et al.PCR-DGGE analysis for bacterial diversity of fruit pickles in Yuxi region[J].Journal of Yunnan Agricultural University(Natural Science), 2017, 32(4):740-746.
[5] 张蕾. 延边腌制与发酵咸菜的风味料研究及其配方优化[D].长春:吉林农业大学, 2014.
ZHANG L.Flavor materials study and the formula optimization of Yanbian pickled and fermented pickles[D].Changchun:Jilin Agricultural University, 2014.
[6] 张伟. 泡菜微生态的研究[D].成都:四川大学, 2006.
ZHANG W.Analysis on microbial communities in pickles[D].Chengdu:Sichuan University, 2006.
[7] 刘程惠, 胡文忠, 赵轶男, 等.几种辅料对甘蓝泡菜自然发酵过程中主要成分变化的影响[J].食品科技, 2008, 29(8):54-57.
LIU C H, HU W Z, ZHAO Y N, et al.Effect of several auxiliary materials on the variances of main components in cabbage pickle during natural fermentation[J].Food Science and Technology, 2008, 21(8):54-57.
[8] 邢素芝, 纪冬妹, 夏金林, 等.哈密瓜无土育苗专用营养液用量研究[J].安徽科技学院学报, 2019, 33(3):10-14.
XING S Z, JI D M, XIA J I, et al.Dosage of special nutrient solution for soilless seedling of hami melon[J].Journal of Anhui Science and Technology University, 2019, 33(3):10-14.
[9] 赵泽颖, 袁越锦, 王栋, 等.多指标试验公式法优化哈密瓜片真空热风干燥工艺[J].食品与发酵工业, 2020, 46(15):140-146.
ZHAO Z Y, YUAN Y J, WANG D, et al.Optimization of vacuum combined with hot air drying process for Hami melon slices by multi-index experimental formula[J].Food and Fermentation Industries, 2020, 46(15):140-146.
[10] 杨柳. 油茶花的营养功能研究及产品开发[D].广州:华南农业大学, 2016.
YANG L.Nutrition function of camellia oleiferaabel flowers and its product development[D].Guangzhou:South China Agricultural University, 2016.
[11] 新疆维吾尔自治区统计局. 新疆统计年鉴[M].北京:中国统计出版社, 2018, 338-345.
Statistic Bureau of Xinjiang Uygur Autonomous Region.Xinjiang Statistical Yearbook[M].Beijing:China Statistics Press, 2018, 338-345.
[12] XIONG T, PENG F, LIU Y, et al.Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum[J].LWT-Food Science and Technology, 2014, 59(2):713-717.
[13] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T 12456—2008 食品中总酸的测定[S].北京:中国标准出版社, 2016.
State Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, China National Standardization Administration Committee.GB/T 12456—2008 Determination of total acid in foods[S].Beijing:China Standards Press, 2016.
[14] 中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局.GB 5009.33—2016 食品安全国家标准 食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China, China Food and Drug Administration.GB 5009.33—2016 National food safety standard determination of nitrite and nitrate in foods[S].Beijing:China Standards Press, 2016.
[15] 赵江欣.预添加乳酸对泡萝卜品质影响的研究[D].雅安:四川农业大学, 2018.
ZHAO J X.Research on the effects of addition of lactic acid before fermentation on the sensory quality of radish pickles[D].Ya'an:Sichuan Agricultural University, 2018.
[16] 中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局.GB 5009.124—2016 食品安全国家标准 食品中氨基酸的测定[S].北京:中国标准出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China, China Food and Drug Administration.GB 5009.124—2016 National food safety standard determination of amino acids in foods[S].Beijing:China Standards Press, 2016.
[17] 朱圣陶, 吴坤.蛋白质营养价值评价——氨基酸比值系数法[J].营养学报, 1988(2):187-190.
ZHU S T, WU K.Nutritional evaluation of protein——ratio coefficient of amino acid[J].Acta Nutrimenta Sinica, 1988(2):187-190.
[18] WHO/FAO.Energy and protein requirements[R].Geneva:World Health Organization, 1985(11).481-486.
[19] 陈功. 中国泡菜的品质评定与标准探讨[J].食品工业科技, 2009, 30(2):335-338.
CHEN G.Quality evaluation and standard discussion of Chinese pickle[J].Science and Technology of Food Industry, 2009, 30(2):335-338.
[20] 云琳, 毛丙永, 崔树茂, 等.不同发酵方式对萝卜泡菜理化特性和风味的影响[J].食品与发酵工业, 2020, 46(13):69-75.
YUN L, MAO B Y, CUI S M, et al.Effects of different fermentation methods on the physicochemical properties and flavor of pickles[J].Food and Fermentation Industries, 2020, 46(13):69-75.
[21] 毛丙永, 殷瑞敏, 赵楠, 等.四川老卤泡菜基本理化指标及特征菌群分离鉴定[J].食品与发酵工业, 2018, 44(11):22-27.
MAO B Y, YIN R M, ZHAO N, et al.The physical and chemical properties of Sichuan old brined Paocai and the isolation of characteristic microbes[J].Food and Fermentation Industries, 2018, 44(11):22-27.
[22] 纪淑娟, 孟宪军.大白菜发酵过程中亚硝酸盐消长规律的研究[J].食品与发酵工业, 2001, 27(2):42-46.
JI S J, MENG X J.Study on the change regularity of nitrite in Chinese cabbage fermentation process[J].Food and Fermentation Industries, 2001, 27(2):42-46.
[23] 柳建华, 鲍长俊, 常惟丹, 等.不同发酵方式下泡凉薯的营养成分分析及其风味物质的主成分分析[J].食品与发酵工业, 2016, 42(11):212-218.
LIU J H, BAO C J, CHANG W D, et al.Nutrition analysis of pachyrizus erosus pickles by different fermentation process and principal component analysis of the flavor compounds[J].Food and Fementation Industries, 2016, 42(11):212-218.
[24] 中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局.GB 2762—2017 食品安全国家标准 食品中污染物限量[S].北京:中国标准出版社, 2017.
National Health and Family Planning Commission of the People's Republic of China, China Food and Drug Administration.GB 2762—2017 National food safety standard Maximum levels of contaminants in foods[S].Beijing:China Standards Press, 2017.
[25] MODI A T.Growth temperature and plant age influence on nutritional quality of Amaranthus leaves and seed germination capacity[J].Water S A, 2007, 33(3):369-376.
[26] 白羽嘉, 陶永霞, 张莉, 等.阿魏对阿魏菇氨基酸及挥发性成分的影响[J].食品科学, 2013, 34(14):198-204.
BAI Y J, TAO Y X, ZHANG L, et al.Effect of ferula assafoetida on amino acids and volatile components of the edible mushroom pleurotus ferulae[J].Food Science, 2013, 34(14):198-204.
[27] 康旭, 乔鑫, 李冬生, 等.豆酱中黄豆氨基酸变化与挥发性物质的关系[J].食品科技, 2011, 36(6):281-286.
KANG X, QIAO X, LI D S, et al.Amino acid changes relating with volatile flavor compound in the soybean paste[J].Food Science and Technology, 2011, 36(6):281-286.
[28] 朱怡霖. 不同大豆品种蛋白质、脂肪、多酚组成成分及抗氧化活性研究[D].西安:陕西师范大学, 2017.
ZHU Y L.Research on protein, fat, polyphenol and antioxidant activity in different soybean culitivars[D].Xi'an:Shaanxi Normal University, 2017.
[1] 王迪, 王智荣, 陈湑慧, 宋军, 孔祥兵, 陈本开, 阚建全. 不同后发酵温度下曲霉型豆豉的氨基酸态氮生成动力学及品质变化研究[J]. 食品与发酵工业, 2021, 47(9): 91-99.
[2] 钱韻芳, 林婷, 曹维, 叶晶鑫, 谢晶, 杨胜平. 模拟冷链流通中温度波动对腐败希瓦氏菌的生长及其腐败产物的影响[J]. 食品与发酵工业, 2021, 47(9): 100-106.
[3] 潘科, 李琴, 方仕茂, 戴宇樵, 冉乾松, 刘忠英, 杨婷. 贵州代表性茶树品种茶青萎凋期游离氨基酸动态分析及评价[J]. 食品与发酵工业, 2021, 47(8): 82-89.
[4] 魏祖晨, 赵顺鑫, 周浓, 谷文超, 陈妍斌, 陈群辉, 张华. 响应面法优化浙贝母氨基酸提取工艺及含量测定[J]. 食品与发酵工业, 2021, 47(8): 180-188;196.
[5] 叶颖慧, 别致, 唐凌轩, 田燕. 食品中含硫氨基酸含量测定前处理条件的研究[J]. 食品与发酵工业, 2021, 47(8): 236-242.
[6] 熊蝶, 袁岚玉, 李媛媛, 范鹏飞, 冯武. 陕西泡菜中降解亚硝酸盐乳酸菌的筛选及其发酵特性与耐受性研究[J]. 食品与发酵工业, 2021, 47(6): 139-144.
[7] 乔俊, 支彩艳, 陈志文, 宋洁, 赵建国. 野生和人工栽培羊肚菌营养价值对比分析[J]. 食品与发酵工业, 2021, 47(5): 211-216.
[8] 殷娴, 邵蕾娜, 廖永红, 王凤寰. 微生物富集有机硒研究进展[J]. 食品与发酵工业, 2021, 47(5): 259-266.
[9] 李丹丹, 谢盛莉, 马良, 侯勇, 付余, 张宇昊. 水溶性蚕蛹蛋白功能特性探究[J]. 食品与发酵工业, 2021, 47(4): 7-14.
[10] 乐彩虹, 陶宁萍, 徐逍. 暗纹东方鲀鱼皮胶原蛋白肽脱苦前后苦味物质的变化[J]. 食品与发酵工业, 2021, 47(4): 87-95.
[11] 胡家艺, 牟方婷, 石黎琳, 华蓉, 王继飞, 曾凡坤. 夏季和冬季普定县韭黄韭菜的营养与香气成分分析[J]. 食品与发酵工业, 2021, 47(3): 197-204.
[12] 汪冬冬, 鲍永碧, 管锐, 唐垚, 明建英, 李嘉仪, 黄润秋, 陈功, 张其圣. 温度对甘蓝泡菜发酵过程中风味的影响[J]. 食品与发酵工业, 2021, 47(2): 233-240.
[13] 王芳, 王宏博, 席斌, 杨晓玲, 李维红, 高雅琴. 不同品种绵羊肉品质比较与分析[J]. 食品与发酵工业, 2021, 47(1): 229-235.
[14] 李东蕊, 刘红霞, 吴剑荣, 夏小乐. 豆瓣酱工业发酵过程中生物胺的生成规律[J]. 食品与发酵工业, 2020, 46(9): 78-82.
[15] 赵柄舒, 王梦竹, 陈丹丹, 沈弘洋, 代伟长, 刘俊梅. 臭鳜鱼中氨基酸产生菌的分离鉴定及其加工特性评价[J]. 食品与发酵工业, 2020, 46(9): 195-200.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn