Please wait a minute...
 
 
食品与发酵工业  2022, Vol. 48 Issue (15): 144-153    DOI: 10.13995/j.cnki.11-1802/ts.029508
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
不同发酵剂对剁辣椒品质的影响
史婷1,2, 高甜甜1,2, 刘伟2*, 覃业优3, 张菊华2*
1(湖南大学研究生院隆平分院,湖南 长沙,410125)
2(湖南省农业科学院农产品加工研究所,湖南 长沙,410125)
3(湖南坛坛香食品科技有限公司,湖南 浏阳,410399)
Effect of different starters on quality of chopped pepper
SHI Ting1,2, GAO Tiantian1,2, LIU Wei2*, TAN Yeyou3, ZHANG Juhua2*
1(Longping Branch, Graduate School of Hunan University, Changsha 410125, China)
2(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China)
3(Hunan Tantanxiang Food Technology Company, Liuyang 410125, China)
下载:  HTML  PDF (4380KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 采用自筛发酵乳杆菌、嗜酸乳杆菌、植物乳杆菌混合发酵剁辣椒,测定其质构和理化指标,并通过顶空固相微萃取气相色谱质谱联用比较挥发性风味成分(volatile organic compounds,VOC)间的差异。结果表明,以发酵乳杆菌、嗜酸乳杆菌、植物乳杆菌制作的混合发酵剂显著增加了剁辣椒的总酸、可溶性蛋白、可溶性固形物及总酚含量。不同菌种混合发酵剁辣椒共鉴定出71种9类VOC,相对自然发酵,混合发酵后烯烃类含量增加最多,酯类种类最丰富;不同组合中VOC种类及含量差异明显;自筛发酵乳杆菌单独发酵产生的酯类、烯类、酮类种类和含量都较高;而植物乳杆菌与嗜酸乳杆菌混合发酵后,庚酸乙酯、癸酸乙酯、棕榈酸甲酯、α-松油醇、正癸酸、丙酸、枯醛、己醛含量高于其他组,但VOC总含量和种类数低于其他2个试验组;3株菌混合发酵酯类和酸类含量增加最多,其中苯甲酸乙酯、乙酸戊酯、β-瑟林烯、D-柠檬烯、异松油烯、香树烯、芳樟醇、顺式-亚麻酸、辛酸、己酸含量显著高于其他组。感官分析表明,3株菌混合发酵显著增强剁辣椒的柠檬和橙子果香、松木香和乳酸味,同时降低了苦味,这些差异香气成分构成了剁辣椒独特的风味。综上,发酵乳杆菌、嗜酸乳杆菌、植物乳杆菌3株菌混合发酵可显著增加香气成分的种类和含量,有效改善剁辣椒的口感与风味。
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
史婷
高甜甜
刘伟
覃业优
张菊华
关键词:  剁辣椒  乳酸菌  顶空固相微萃取气相色谱质谱联用(HS-SPME-GC-MS)  挥发性香气成分    
Abstract: Chopped peppers were fermented using self-screened Lactobacillus fermentum, Lactobacillus acidophilus, and Lactobacillus plantarum, their physicochemical properties and texture were characterized, and the differences among the volatile organic compounds (VOC) were measured and compared by HS-SPME-GC-MS. The results showed that the mixed-culture fermentation using L. fermentum, L. acidophilus, L. plantarum significantly increased the total acid, soluble protein, soluble solids and total phenol content of chopped peppers. A total of 71 VOCs of nine types were identified. Compared with natural fermentation, the content of olefins increased the most after mixed fermentation, and the types of esters were the most abundant; The types and contents of VOC in different combinations were significantly different; the types and contents of esters, alkenes and ketones produced by fermentation using self-screened Lactobacillus alone are relatively abundant and high; After mixed-culture fermentation using L. plantarum and Lactobacillus acidophilus, the content of ethyl heptanoate, ethyl caprate, methyl palmitate, α-terpineol, n-decanoic acid, propionic acid, cumaldehyde, and hexanal are higher than other experimental groups, but the total VOC content and number of types are lower than the other two groups; The content of esters and acids in the three mixed fermentations increased the most. Among them, ethyl benzoate, amyl acetate, β-cerinene, D-limonene, terpinene, amylin, linalool, and cis-linoleum increased the most. The contents of acid, caprylic acid and caproic acid were significantly higher than those of other groups. Sensory analysis showed that the mixture of the three strains significantly enhanced the lemon and orange fruity, pine wood and lactic acid flavors of chopped peppers, while reducing the bitterness. These different aroma components constitute the unique flavor of chopped peppers. In summary, fermentation using self-screened L. fermentum, L. acidophilus, and L. plantarum led to significantly increased types and contents of aroma components, and effectively improved the taste and flavor of chopped peppers.
Key words:  chopped peppers    lactic acid bacteria    HS-SPME-GC-MS    volatile organic components
收稿日期:  2021-09-25      修回日期:  2021-12-11           出版日期:  2022-08-15      发布日期:  2022-09-02      期的出版日期:  2022-08-15
基金资助: 湖南省传统发酵食品现代化加工关键技术研究与示范项目(2021CX30);湖南省特色发酵蔬菜加工关键技术及标准化研究与示范项目(2020 NK2027);果蔬贮藏加工与质量安全湖南省重点实验室项目(2018TP1030)
作者简介:  第一作者:硕士研究生(刘伟副研究员和张菊华研究员为共同通信作者,E-mail:liuwei0505@126.com;498282528@qq.com)
引用本文:    
史婷,高甜甜,刘伟,等. 不同发酵剂对剁辣椒品质的影响[J]. 食品与发酵工业, 2022, 48(15): 144-153.
SHI Ting,GAO Tiantian,LIU Wei,et al. Effect of different starters on quality of chopped pepper[J]. Food and Fermentation Industries, 2022, 48(15): 144-153.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.029508  或          http://sf1970.cnif.cn/CN/Y2022/V48/I15/144
[1] WANG J, WANG R, XIAO Q, et al.Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper[J].Letters in Applied Microbiology, 2019, 69(5):346-352.
[2] 何嘉敏, 于兰, 于新, 等.顶空固相微萃取-气质联用法分析益生菌发酵复合果蔬汁挥发性成分[J].食品与发酵工业, 2019, 45(16):275-280.HE J M, YU L, YU X, et al.Headspace solid phase microextraction-gas chromatography/mass spectrometry analysis of the volatile components in probiotics fermented fruit and vegetable juice[J].Food and Fermentation Industries, 2019, 45(16):275-280.
[3] 王雪雅, 吴华丽, 丁筑红, 等.纯种乳酸菌接种发酵辣椒综合品质特性研究[J].中国酿造, 2016, 35(9):119-124.WANG X Y, WU H L, DING Z H, et al.Comprehensive quality characteristics of fermented chili by pure lactic acid bacteria[J].China Brewing, 2016, 35(9):119-124.
[4] 李文青, 罗凤莲, 曾希珂, 等.多菌种接种发酵生产低盐剁辣椒的工艺优化[J].现代食品科技, 2019, 35(1):206-214.LI W Q, LUO F L, ZENG X K, et al.Production process optimization of low-salt chopped Capsicum by inoculation and fermentation of multiple strains[J].Modern Food Science and Technology, 2019, 35(1):206-214.
[5] 谢九艳, 翟磊, 宋振, 等.菌株CICC 6287发酵特性研究及其在辣椒发酵中的应用[J].生物技术通报, 2018, 34(1):223-229.XIE J Y, ZHAI L, SONG Z, et al.The fermentation characteristics and application in chili fermentation of strain CICC 6287[J].Biotechnology Bulletin, 2018, 34(1):223-229.
[6] 曾希珂, 张喻, 罗凤莲, 等.多菌种发酵辣椒汁培养基配方的优化[J].中国酿造, 2017, 36(11):91-95.ZENG X K, ZHANG Y, LUO F L, et al.Optimization of medium formula of multi-strains fermentation of pepper juice[J].China Brewing, 2017, 36(11):91-95.
[7] 束文秀, 吴祖芳, 翁佩芳, 等.植物乳杆菌和发酵乳杆菌对胡柚汁发酵品质及其抗氧化性的影响[J].食品科学, 2019, 40(2):152-158.SHU W X, WU Z F, WENG P F, et al.Comparison of quality characteristics and antioxidant activity of the fruit juice of Citrus paradisi cv.Changshan Huyou fermented by Lactobacillus plantarum and Lactobacillus fermentum[J].Food Science, 2019, 40(2):152-158.
[8] 王梦洋, 王大红, 宋鹏辉, 等.多菌种发酵的板栗红枣果醋品质分析[J].食品与发酵工业, 2020, 46(18):143-147.WANG M Y, WANG D H, SONG P H, et al.Quality analysis of Chinese chestnut red jujube fruit vinegar fermented by multiple strains[J].Food and Fermentation Industries, 2020, 46(18):143-147.
[9] 龚永强, 甘增鹏, 廖卢艳, 等.市售剁辣椒脆性品质评价研究[J].中国酿造, 2019, 38(10):40-43.GONG Y Q, GAN Z P, LIAO L Y, et al.Brittleness quality evaluation of commercial chopped chili[J].China Brewing, 2019, 38(10):40-43.
[10] 尚红梅, 郭玮, 潘丹, 等.干燥方式对菊苣根多酚含量和抗氧化活性的影响[J].食品科学, 2015, 36(1):84-88.SHANG H M, GUO W, PAN D, et al.Effects of drying methods on polyphenol contents and antioxidant activities of chicory root[J].Food Science, 2015,36(1):84-88.
[11] 王晶晶, 王蓉蓉, 刘成国, 等.低钠盐发酵剁辣椒的挥发性成分研究[J].农产品加工, 2017(18):32-36.WANG J J, WANG R R, LIU C G, et al.Volatile compounds of chopped pepper with low sodium salt[J].Farm Products Processing, 2017(18):32-36.
[12] 王雪雅, 陆宽, 孙小静, 等.贵州不同辣椒品种的品质及挥发性成分分析[J].食品科学, 2018, 39(4):212-218.WANG X Y, LU K, SUN X J, et al.Quality and flavor analysis of different hot pepper varieties grown in Guizhou[J].Food Science, 2018, 39(4):212-218.
[13] 龙秀田. 腌渍蔬菜的保绿和保脆研究[J].食品与发酵科技, 2010, 46(5):53-57.LONG X T.Research on green and crispness keeping of pickled vegetables[J].Food and Fermentation Technology, 2010, 46(5):53-57.
[14] 蒋立文, 石聪, 覃业优, 等.高盐辣椒坯的品质研究[J].食品与生物技术学报, 2020, 39(7):91-98.JIANG L W, SHI C, QIN Y Y, et al.Quality of high-salt chilies[J].Journal of Food Science and Biotechnology, 2020, 39(7):91-98.
[15] XU X X, BAO Y J, WU B B, et al.Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics[J].Food Chemistry, 2019, 289:250-258.
[16] VALLE M J D, LAIÑO J E, DE GIORI G S, et al.Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk[J].Food Research International, 2014, 62:1 015-1 019.
[17] 伍娟, 曾晓娇, 程宇, 等.乳酸菌发酵提高麦胚可溶性蛋白和总酚含量及抑制脂质体氧化能力的研究[J].食品工业科技, 2016, 37(6):233-238.WU J, ZENG X J, CHENG Y, et al.Study on using lactic acid bacteria improve the content of soluble protein and total phenol of wheat germ and its ability to inhibit oxidation of liposome[J].Science and Technology of Food Industry, 2016, 37(6):233-238.
[18] 张曼, 汤艳燕, 魏雪, 等.不同产地鲊辣椒风味成分比较分析[J].食品与发酵工业, 2021, 47(14):264-270.ZHANG M, TANG Y Y, WEI X, et al.Comparison and analysis the flavor components of Zha-chili derived from different places in China[J].Food and Fermentation Industries, 2021, 47(14):264-270.
[19] LU Y H, CHI Y L, LV Y P, et al.Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste[J].LWT, 2019, 102:131-135.
[20] YU H Y, XIE T, XIE J R, et al.Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry[J].Food Chemistry, 2019, 293:8-14.
[21] KORENIKA A M J, TOMAZ I, PREINER D, et al.Influence of L.thermotolerans and S.cerevisiae commercial yeast sequential inoculation on aroma composition of red wines (cv Trnjak, Babic, Blatina and Frankovka)[J].Fermentation, 2020, 7(1):4.
[22] 许弯, 刘伟, 胡小琴, 等.湖南剁辣椒中优良乳酸菌的筛选鉴定及其发酵辣椒汁风味研究[J].食品工业科技, 2020, 41(8):96-103.XU W, LIU W, HU X Q, et al.Screening and identification of excellent lactic acid bacteria from chopped pepper in Hunan and the flavor of fermented pepper juice[J].Science and Technology of Food Industry, 2020, 41(8):96-103.
[23] 陈恺, 李琼, 周彤, 等.不同干制方式对新疆哈密大枣香气成分的影响[J].食品科学, 2017, 38(14):158-163.CHEN K, LI Q, ZHOU T, et al.Effects of drying conditions on aroma compounds of Hami jujube from Xinjiang[J].Food Science, 2017, 38(14):158-163.
[1] 黎婷玉, 陈瑶瑶, 张彦, 熊建文, 郭壮, 王玉荣. 南宁地区酸笋细菌类群分析[J]. 食品与发酵工业, 2022, 48(9): 71-76.
[2] 凌莉, 吕敬章, 陈晶, 江月, 万志刚, 刘婧文, 严琼英, 卢行安. 乳酸菌食品中污染菌的计数和MALDI-TOF MS鉴定[J]. 食品与发酵工业, 2022, 48(9): 230-234.
[3] 王超, 高磊, 赵子健, 赵玉娟, 杨舸, 牛春华, 李盛钰. 益生菌附属发酵剂对切达干酪质构、游离氨基酸和短链脂肪酸的影响[J]. 食品与发酵工业, 2022, 48(8): 136-142.
[4] 冯丹丹, 胡萍, 许浩翔, 张珺, 石媛媛, 吴文燕, 李娟, 左云洋, 李久长. 乳酸菌发酵刺梨汁体外降血糖、降血脂活性研究[J]. 食品与发酵工业, 2022, 48(8): 212-219.
[5] 钱桢文, 吴宗文, 吴殿辉, 鲁振东, 谢广发, 胡志明, 裘哲灵, 毛青钟. 强化乳酸菌酿造高酸黄酒工艺研究[J]. 食品与发酵工业, 2022, 48(6): 168-173.
[6] 赵泓舟, 杜木英, ZALAN Zsolt, HEGYI Ferenc, 吴良如, 张同芳, 郑炯. 方竹笋膳食纤维作为益生元对乳酸菌生长的影响[J]. 食品与发酵工业, 2022, 48(6): 174-180.
[7] 张媛, 廖卫芳, 缪礼鸿, 杨团元, 刘蒲临, 杨一斌. 采用实时荧光定量PCR法检测白酒酿造系统中的重要功能菌株Lactobacillus jinshani[J]. 食品与发酵工业, 2022, 48(6): 270-275.
[8] 周晴晴, 李理, 俞赟霞, 李言郡, 余腾斐, 张妍, 陈苏. 高产胞外多糖嗜热链球菌的筛选及其直投式发酵剂的应用[J]. 食品与发酵工业, 2022, 48(5): 81-88.
[9] 易军鹏, 贺健, 李欣, 段续, 任广跃, 吴甜甜, 董晶寅. 微波真空冷冻干燥对酸菜品质及微生物活性的影响[J]. 食品与发酵工业, 2022, 48(3): 191-197.
[10] 李晓晨, 王进, 徐晨晨, 肖叶, 李燕, 卢瑛, 李晓晖. 奶酪中乳酸菌的分离筛选及其对小清蛋白的降解性能初步评价[J]. 食品与发酵工业, 2022, 48(2): 65-70.
[11] 庄伟伟, 朱雅琴, 曾献春. 儿童肠道中乳酸菌的分离、鉴定及其降解3-甲基吲哚的功能研究[J]. 食品与发酵工业, 2022, 48(2): 144-149.
[12] 呼静, 崔鹏月, 双全. 高效降尿酸乳酸菌的筛选及其益生特性研究[J]. 食品与发酵工业, 2022, 48(16): 150-155.
[13] 冯程程, 蔡子哲, 陈琼, 欧仕益, 谢小冬, 汪勇, MARTIN J T REANEY, 张宁. 产β-葡萄糖苷酶乳酸菌益生特性研究[J]. 食品与发酵工业, 2022, 48(15): 85-90.
[14] 罗帅, 张巧玲, 杨帆, 卢建军, 蒲秀鑫, 张娟, 王莉. 基于非靶向代谢组学分析酱香型大曲中抑菌黑曲的功能成分[J]. 食品与发酵工业, 2022, 48(14): 16-23.
[15] 程坤, 赵婷, 刘蕊, 周立光, 冯会粉, 于学健, 李宏, 姚粟. 基于宏基因测序及分箱技术的复合乳酸菌发酵乳菌种鉴定及定量[J]. 食品与发酵工业, 2022, 48(13): 42-47.
[1] . Isolation and identification of anaerobic bacteria in the process of Maotai-flavor liquor brewing[J]. Food and Fermentation Industries, 0, (): 1 .
[2] Zheng Dan et al.. The inhibiting effect of flavonoid “astilbin” on pancreatic lipase[J]. Food and Fermentation Industries, 0, (): 1 .
[3] . Effect of Protein on Quality of Chinese Rice Wine #br# [J]. Food and Fermentation Industries, 0, (): 1 .
[4] Pan Hongyang,Wang Shuying,Mo Haizhen. Determination of Seleno-amino Acids in Enriched-selenium Dehydrated Brassica Chinensis by RHPLC[J]. Food and Fermentation Industries, 2008, 34(10): 141 .
[5] Chen Mo,Wang Zhiwei,Hu Changying,Wu Xiyang,Wang Pingli. Rapid Evaluating of Antimicrobial Activity of Vanillin with the Microplate Reader in 96-cell Plate[J]. Food and Fermentation Industries, 2009, 35(5): 63 .
[6] CUI Shu-mao,ZHAO Jian-xin,CHEN Wei,ZHANG Hao. Effect of acids produced by metabolizing carbohydrate of protectants on viability of Lactobacillus during freezing[J]. Food and Fermentation Industries, 2017, 43(3): 14 .
[7] SHEN Fang-lin,HUANG Shuang-cheng,HOU Peng-chen,GENG An-li,RUAN Wen-quan. A high effective autonomous replicative sequence in Saccharomyces cerevisiae[J]. Food and Fermentation Industries, 2017, 43(3): 20 .
[8] SHAO Xin,SUN Kai,XIONG Jing,YU Chong,WU Xi-Yang. The cadmium removal mechanism of lactobacillus strains[J]. Food and Fermentation Industries, 2017, 43(3): 48 .
[9] JIANG Zhuo-yue,JI Wei,QIAN Bei-bei,ZHU Yi-bo,QI Bin. The recombinant expression of D-lactic dehydrogenase mutant D-LDHY52L in E.coli and its application in D-phenyllactic acid synthesis research[J]. Food and Fermentation Industries, 2016, 42(1): 1 .
[10] ZHA Xin-hua,ZHENG Pu,CHEN Peng-cheng,WEI Zhe. Fermentative succinic acid production from waste fermentation broth of dextran[J]. Food and Fermentation Industries, 2016, 42(1): 7 .
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