食品与发酵工业 >

2021 , Vol. 47 >Issue 15: 234 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028000

生产与科研应用

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 ,
  • 陈柏宇 ,
  • 李锐
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  • 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)
硕士,副教授(李锐讲师为通讯作者,E-mail:zjs1273547063@sina.com)

收稿日期: 2021-05-10

  修回日期: 2021-06-11

  网络出版日期: 2021-08-23

基金资助

安徽省质量工程项目(2019DSGZS41)

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Process optimization of crab sauce by microbial composite fermentation and its flavor substances

  • BIAN Hao ,
  • CHEN Boyu ,
  • LI Rui
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  • 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)

Received date: 2021-05-10

  Revised date: 2021-06-11

  Online published: 2021-08-23

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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。

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

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.028000

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

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