Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (15): 234-241    DOI: 10.13995/j.cnki.11-1802/ts.028000
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
微生物复合发酵沙蟹汁的制备工艺优化及其风味研究
边昊1, 陈柏宇2, 李锐3*
1(安徽工商职业学院,安徽 合肥,230041)
2(广东海洋大学 食品科技学院,广东 湛江,524088)
3(岭南师范学院 生命科学与技术学院,广东 湛江,524048)
Process optimization of crab sauce by microbial composite fermentation and its flavor substances
BIAN Hao1, CHEN Boyu2, LI Rui3*
1(Department of Tourism,Anhui Business Vocational College,Hefei 230041,China)
2(College of food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)
3(School of Life Science and Technology,Lingnan Normal University,Zhanjiang 524048,China)
下载:  HTML  PDF (1590KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 研究了微生物复合发酵沙蟹汁的制备工艺,并比较了传统沙蟹汁和复合发酵沙蟹汁的风味成分。选择植物乳杆菌(Lactobacillus plantarum)和鲁氏酵母菌(Saccharomyces rouxii)作为外加复合发酵菌种,以感官评分和氨基态氮含量为指标,通过单因素试验和响应面分析法优化微生物复合发酵沙蟹汁的制备工艺,并采用感官评价和理化指标对传统沙蟹汁和复合发酵沙蟹汁的风味成分进行分析。结果表明:植物乳杆菌和鲁氏酵母菌的最佳混合浓度比例为3∶2,发酵时间17 d,发酵温度26 ℃,发酵剂接种量5%,发酵初始pH值7.5,在此条件下沙蟹汁感官评分为7.38。相比于传统沙蟹汁,复合发酵沙蟹汁的游离氨基酸总量和鲜甜味氨基酸含量分别为2 605.77和783.68 mg/100 g,分别增加了16.12%和22.40%;有机酸总量为665.19 mg/100 g(增加了13.54%),其中乳酸和琥珀酸含量分别为221.27 mg/100 g(增加了27.74%)和176.24 mg/100 g(增加了57.28%);呈味核苷酸含量变化较小,其中IMP和ADP含量略有增加;感官评分和氨基态氮含量分别增加17.31%和22.62%,同时挥发性盐基氮含量降低了28.69%。综上,微生物复合发酵法能显著提高传统沙蟹汁的风味品质,这对于沙蟹汁的工业化生产和风味改良有重要的理论意义和实际意义。
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
边昊
陈柏宇
李锐
关键词:  沙蟹汁  风味改良  微生物复合发酵法  鲁氏酵母菌  木糖葡萄球菌    
Abstract: The preparation conditions of crab sauce by microbial composite fermentation were studied,and flavor substances of traditional crab sauce and composite fermented crab sauce were compared.In the paper,Lactobacillus plantarum and Saccharomyces rouxii were added as mixed fermentation strains.Based on the sensory evaluation value and amino nitrogen content,the conditions of crab sauce fermented by mixed strains were explored by single-factor tests and response surface methodology.The flavor substances of traditional crab sauce and composite fermented crab sauce were analyzed by sensory evaluation and physicochemical indexs.The results showed that the optimum processing condition was as follow:the mixing ratio of L.plantarum and S.rouxii 3∶2,fermentation time 17 d,fermentation temperature 26 ℃,inoculation quantity 5%,fermentation initial pH 7.5.Under the above optimum conditions,the sensory evaluation value was 7.38.Compared with traditional crab sauce,the content of free amino acids and taste amino acids of composite fermented crab sauce were 2 605.77 and 783.68 mg/100 g,which increased by 16.12% and 22.40%,respectively.The content of organic acids was 665.19 mg/100 g (increased by 13.54%),in which the content of lactic acid and succinic acid was 221.27 mg/100 g (increased by 27.74%) and 176.24 mg/100 g (increased by 57.28%).The content of taste nucleotide changed little,and the content of IMP and ADP increased slightly.The sensory scores and amino nitrogen content increased by 17.31% and 22.62% respectively while the total volatile basic nitrogen decreased by 28.69%.In conclusion,microbial composite fermentation can significantly improve the flavor quality of traditional crab sauce,and it has important meaning in theory and practice for the industrial production and flavor improvement of crab sauce.
Key words:  crab sauce    flavor improvement    microbial composite fermentation    Saccharomyces rouxii    Staphylococcus xylosus
收稿日期:  2021-05-10      修回日期:  2021-06-11           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 安徽省质量工程项目(2019DSGZS41)
作者简介:  硕士,副教授(李锐讲师为通讯作者,E-mail:zjs1273547063@sina.com)
引用本文:    
边昊,陈柏宇,李锐. 微生物复合发酵沙蟹汁的制备工艺优化及其风味研究[J]. 食品与发酵工业, 2021, 47(15): 234-241.
BIAN Hao,CHEN Boyu,LI Rui. Process optimization of crab sauce by microbial composite fermentation and its flavor substances[J]. Food and Fermentation Industries, 2021, 47(15): 234-241.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.028000  或          http://sf1970.cnif.cn/CN/Y2021/V47/I15/234
[1] 陈蕾蕾,刘唤明,邓楚津,等.沙蟹汁发酵过程中微生物与理化成分动态变化分析[J].中国酿造,2019,38(8):41-45.CHEN L L,LIU H M,DENG C J,et al.Dynamic change analysis of microorganisms and physical and chemical components during crab sauce fermentation process[J].China Brewing,2019,38(8):41-45.
[2] 罗美燕, 陈蕾蕾,徐雯慧,等.沙蟹汁调配工艺的研究[J].中国调味品,2020,45(8):78-82.LUO M Y,CHEN L L,XU W H,et al.Study on the blending technology of pickled crab[J].China Condiment,2020,45(8):78-82.
[3] 范思华.沙蟹汁中氨基酸和小分子肽对其鲜味影响的研究[D].南宁:广西大学,2019:1-10.FAN S H.Effects of amino aacids and oligopeptides on the umami of soldier crab sauce[D].Nanning:Guangxi University,2019:1-10.
[4] 郑志颖,周晶,袁丽,等.混合菌株和外源赖氨酸对鱼酱发酵品质的影响[J].食品科学,2019,40(12):108-114.ZHENG Z Y,ZHOU J,YUAN L,et al.Effects of mixed starter cultures and exogenous L-Lys on fermentation quality of fish paste[J].Food Science,2019,40(12):108-114.
[5] UDOMSIL N,CHEN S,RODTONG S,et al.Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37[J].Food Control,2017(73):930-938.
[6] 王帆,迟明旭,韩德权,等.混合菌种联合发酵对鱼肉香肠品质的影响[J].食品工业科技,2015,36(7):182-186.WANG F,CHI M X,HAN D Q,et al.Characteristics of fermented fish sausage inoculated with mixed starter cultures[J].Science and Technology of Food Industry,2015,36(7):182-186.
[7] 解万翠,尹超,宋琳,等.添加复合菌株快速发酵虾头制酱工艺优化[J].农业工程学报,2018,34(9):306-312.XIE W C,YIN C,SONG L,et al.Optimization of rapid fermentation processing of paste produced with shrimp head by adding mixed strains[J].Transactions of the Chinese Society of Agricultural Engineering,2018,34(9):306-312.
[8] 张晶,左勇,谢光杰,等.复合菌发酵对野生猕猴桃果酒风味物质的影响[J].食品工业科技,2017,38(19):213-217;235.ZHANG J,ZUO Y,XIE G J,et al.Effect of complex bacteria fermentation on wild kiwi fruit wine[J].Science and Technology of Food Industry,2017,38(19):213-217;235.
[9] TURCHI B,PEDONESE F,TORRACCA B,et al.Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage[J].International Journal of Food Microbiology,2017,256:54-61.
[10] BERTUZZI A S,KILCAWLEY K N,SHEEHAN J J,et al.Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese[J].International Dairy Journal,2017,72:44-54.
[11] 张楠笛,祝林,许琴,等.食窦魏斯氏菌协同植物乳杆菌改善四川泡菜风味[J].食品科学,2020,41(14):102-108.ZHANG N D,ZHU L,XU Q,et al.Improvement of the flavor of sichuan pickle by co-fermentation with Weissella cibaria and Lactobacillus plantarum[J].Food Science,2020,41(14):102-108.
[12] 李锐,李想,孙玉林,等.复合发酵法制备克氏原螯虾头酱及其鲜味物质的研究[J].食品工业科技,2019,40(10):214-220;226.LI R,LI X,SUN Y L,et al.Preparation of crayfish (Procambarus clarkia) head paste by microbial composite fermentation and its umami substances analysis[J].Science and Technology of Food Industry,2019,40(10):214-220;226.
[13] 边昊,陈柏宇,杜金晶,等.罗非鱼加工副产物速酿鱼露发酵过程中呈味物质分析[J].食品与发酵工业,2020,46(13):255-261.BIAN H,CHEN B Y,DU J J,et al.Analysis of the flavor compounds in fast-fermented fish sauce from tilapia by-products during fermentation[J].Food and Fermentation Industries,2020,46(13):255-261.
[14] 王雪锋,李春萍,吴佳佳,等.臭鳜鱼发酵中滋味成分的鉴定与分析[J].中国食品学报,2015,15(1):222-229.WANG X F,LI C P,WU J J,et al.Identification and analysis of the tasty compounds in stinky mandarin fish (Siniperca chuatsi) during fermentation[J].Journal of Chinese Institute of Food Science and Technology,2015,15(1):222-229.
[15] 吴燕燕,赵志霞,李来好,等.不同包装与贮藏条件对两种低盐腌制罗非鱼片的品质影响[J].食品科学,2019,40(9):241-247.WU Y Y,ZHAO Z X,LI L H,et al.Effects of different packaging methods and storage conditions on the quality of two low-salt cured tilapia fillets[J].Food Science,2019,40(9):241-247.
[16] 宓月光,王伟明,孙银玲,等.淡豆豉和豆豉纯种发酵过程中游离氨基酸的含量变化[J].食品与发酵工业,2019,45(23):257-261.MI Y G,WANG W M,SUN Y L,et al.Dynamic quantity changes of free amino acids during semen sojae praeparatum and black beans fermentation using pure strain[J].Food and Fermentation Industries,2019,45(23):257-261.
[17] 段珍珍,袁敏,常荣,等.有机酸及挥发性香气在枇杷醋加工中的变化及其对品质的影响[J].食品与发酵工业,2017,43(12):114-123.DUAN Z Z,YUAN M,CHANG R,et al.The change of organic acids and volatile flavor substances in the processing of loquat vinegar and its influence on the product quality[J].Food and Fermentation Industries,2017,43(12):114-123.
[18] YANG W X,SHI W Z,ZHOU S N,et al.Research on the changes of water-soluble flavor substances in grass carp during steaming[J].Journal of Food Biochemistry,2019,43(11):e12993.
[19] 王刚,邢家溧,印伯星,等.泡菜、豆酱中产香酵母菌的筛选及其在面包制作中的应用[J].食品科学,2014,35(23):155-160.WANG G,XING J L,YIN B X,et al.Screening of aroma-producing yeast from pickled cabbage and bean paste and its application in bread fermentation[J].Food Science,2014,35(23):155-160.
[20] 徐高丹,陈敏,蒋予箭.酵母菌对酿造酱油风味形成的影响[J].中国调味品,2011,36(1):28-32.XU G D,CHEN M,JIANG Y J.The effect of yeasts for the flavor of brewing soy sauce[J].China Condiment,2011,36(1):28-32.
[21] 祝亚辉,曹文红,章超桦.华贵栉孔扇贝干贝呈味特性评价[J].食品与发酵工业,2016,42(12):183-188.ZHU Y H,CAO W H,ZHANG C H.Flavor properties evaluation of dried Chlamys nobilis scallop[J].Food and Fermentation Industries,2016,42(12):183-188.
[22] ZHAO J X,JIANG Q X,XU Y S,et al.Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products[J].International Journal of Food Science & Technology,2017,52(9):2 088-2 096.
[23] MUEDA R T.Physico-chemical and color characteristics of saltfermented fish sauce from anchovy Stolephorus commersonii[J].AACL Biotlux,2015,8(4):565-572.
[24] ZHAO C J,SCHIEBER A,GÄNZLE M G.Formation of taste-active amino acids,amino acid derivatives and peptides in food fermentations-A review[J].Food Research International,2016,89:39-47.
[25] 张婷,杨波,罗瑞明,等.苦苦菜发酵过程中主要发酵菌种及滋味物质的变化[J].食品与机械,2015,31(3):23-27.ZHANG T,YANG B,LUO R M,et al.Study on the main fermentation strains and taste substances in fermentation of dandelion[J].Food & Machinery,2015,31(3):23-27.
[26] YI J H,ZHU Z B,MCCLEMENTS D J,et al.Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions [J].Journal of Agricultural and Food Chemistry,2014,62(9):2 104-2 111.
[27] WANG M,LEI M,SAMINA N,et al.Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran[J].Food Chemistry,2020,330:127 156.
[28] DEVANTHI P V P,EL KADRI H,BOWDEN A,et al.Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation[J].Food Research International,2018,105:333-343.
[1] 高天宇, 曾茂茂, 何志勇, 王召君, 秦昉, 陈洁. 茯苓菌液态发酵改良豆渣风味研究[J]. 食品与发酵工业, 2021, 47(12): 189-195.
[2] 刘培基, 崔文甲, 王文亮, 弓志青, 杨正友. 美拉德反应改善香菇柄酶解液的风味[J]. 食品与发酵工业, 2020, 46(22): 71-78.
[3] 韩云飞, 翟钰佳, 郭骏飞, 杨乐, 德力格尔吉日嘎拉, 段艳. 复配发酵剂对羊肉发酵香肠脂肪氧化及脂肪酸组成的影响[J]. 食品与发酵工业, 2019, 45(11): 99-105.
[4] 贾士芳,陈美玲,钟瑾,刘斌,东秀珠,还连栋,李红伟,张春晖. 肉制品发酵剂木糖葡萄球菌I 2的研究[J]. 食品与发酵工业, 2006, 32(8): 72-.
[1] CAI Jian. Determinationoffolicacidinsportsdrinkby UPLC-MS/MS[J]. Food and Fermentation Industries, 2017, 43(11): 220 .
[2] . Preliminary Investigation of Separation Characteristic and Detection Method for Soy Isoflavones[J]. Food and Fermentation Industries, 2002, 28(7): 66 .
[3] Liu Cen,Xu Zhinan,Shi Feng,Cen Peilin. Optimizing Fermentation of Polyglutamic Acid by Unrefined Glutamic Acid as Raw Material[J]. Food and Fermentation Industries, 2006, 32(5): 9 .
[4] . [J]. Food and Fermentation Industries, 2003, 29(11): 108 .
[5] Li Changsheng,Zhang Fuxin,Zou Liling,Zan Linsen. Optimization of Yield for Cheese Made by Goat and Bovine Milk[J]. Food and Fermentation Industries, 2008, 34(10): 158 .
[6] TANG Kun-tian,ZHAO Cai-yun,HAN Xing-lin,YAN Yin-zhuo. Determination of organic acids in liquors using ion chromatography[J]. Food and Fermentation Industries, 2016, 42(7): 202 .
[7] ZHANG Chao,ZHANG Tao,JIANG Bo,MU Wan-meng,MIAO Ming. Research advances in bioconversion of xylitol[J]. Food and Fermentation Industries, 2016, 42(7): 288 .
[8] ZHAI Xiao-bo,LI Hong-jun,HE Zhi-fei. Advanced on application and research of oregano essential oil in meat and meat products[J]. Food and Fermentation Industries, 2016, 42(11): 270 .
[9] LI Jie-ying,DU Jing,HAN Fei,YU Pei-bin,DING Shao-dong,FAN Liu-ping. Optimization of fermentation processing of non-alcohol Chinese bayberry wine and its quality analysis[J]. Food and Fermentation Industries, 2016, 42(12): 76 .
[10] Xiang Huidan,Xu Shiying,Wang Zhang. Peanut Utilization in Walnut Shortening Pastry and Cookie[J]. Food and Fermentation Industries, 2007, 33(2): 150 .
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