食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 220 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030291

研究报告

低亚硝酸盐柳州酸笋的研制及品质分析

  • 刘永逸 ,
  • 林华 ,
  • 杨超 ,
  • 杨宛萤 ,
  • 彭帮柱
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  • 1(柳州市质量检验检测研究中心,广西 柳州,545001)
    2(华中农业大学 食品科学技术学院,湖北 武汉,430070)
    3(果蔬加工与品质调控湖北省重点实验室(华中农业大学),湖北 武汉,430070)
第一作者：硕士,副主任药师(彭帮柱教授为通信作者,E-mail:bzpeng@mail.hzau.edu.cn)

收稿日期: 2021-12-06

  修回日期: 2022-01-24

  网络出版日期: 2022-11-01

基金资助

柳州市科技计划重点项目(2019BK10601)

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Development and quality analysis of Liuzhou sourbamboo shoots with low nitrite

  • LIU Yongyi ,
  • LIN Hua ,
  • YANG Chao ,
  • YANG Wanying ,
  • PENG Bangzhu
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  • 1(Liuzhou Quality Inspection and Testing Research Center, Liuzhou 545001, China)
    2(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
    3(Hubei key Laboratory of Fruit & Vegetable Processing & Quality Control (HuazhongAgricultural University), Wuhan 430070, China)

Received date: 2021-12-06

  Revised date: 2022-01-24

  Online published: 2022-11-01

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摘要

为了提高酸笋的食用安全性,生产低亚硝酸盐的酸笋,以柳州新鲜竹笋为原料,采用自然发酵和纯种乳酸菌发酵酸笋。通过对发酵过程中pH值、总酸、还原糖及亚硝酸盐含量进行检测,并对发酵后酸笋的质构和风味进行测定,探究不同发酵方式对生产低亚硝酸盐柳州酸笋品质的影响。结果表明,发酵过程中,纯种发酵酸笋中pH值、还原糖和亚硝酸盐含量均低于自然发酵,总酸含量高于自然发酵;发酵后,纯种发酵酸笋的硬度、脆度和感官评分均优于自然发酵,但2种方式发酵酸笋的风味成分较为相近且主要风味成分为酯类、醛类、酚类和醇类物质。相较于自然发酵,纯种发酵酸笋亚硝酸盐含量较低,发酵周期较短,保持了与自然发酵酸笋相近的风味成分,研究结果可为研制低亚硝酸盐柳州酸笋提供理论基础。

关键词： 酸笋; 亚硝酸盐; 乳酸菌; 发酵; 品质分析

本文引用格式

刘永逸 , 林华 , 杨超 , 杨宛萤 , 彭帮柱 . 低亚硝酸盐柳州酸笋的研制及品质分析[J]. 食品与发酵工业, 2022 , 48(19) : 220 -224 . DOI: 10.13995/j.cnki.11-1802/ts.030291

Abstract

To improve the edible safety and the quality of low nitrite sour bamboo shoots, in this study the fresh bamboo from Liuzhou, Guangxi was used as raw materials for the production of the sour bamboo shoots by natural fermentation and pure lactic acid bacteria (LAB) fermentation. In order to explore the effect of different fermentation methods on the quality of low nitrite Liuzhou sour bamboo shoots, the pH value, total acid, reducing sugar, and nitrite content were detected as indicators during the fermentation. The texture and flavor of fermented sour bamboo shoots were analyzed after fermentation. The results indicated that the pH value, reducing sugar, and nitrite content of pure LAB fermented sour bamboo shoots were lower than natural fermentation, and the total acid content was higher than natural fermentation during the fermentation process. After fermentation, the hardness, crispness, and sensory scores of pure LAB fermented sour bamboo shoots were better than those of natural fermentation, but the flavor components of the two fermented sour bamboo shoots were relatively similar and the main flavor components were esters, aldehydes, phenols, and alcohols The nitrite content of pure LAB fermented sour bamboo shoots was lower than natural fermentation. It had a short fermentation cycle and maintained a flavor composition similar to that of naturally fermented sour bamboo shoots. This study provides a theoretical basis for the development of low nitrite Liuzhou sour bamboo shoots.

Key words： sour bamboo shoots; nitrite; lactic acid bacteria; fermentation; quality analysis

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