食品与发酵工业 >

2024 , Vol. 50 >Issue 7: 83 - 91

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035754

研究报告

模糊数学感官评价结合响应面法优化鲊辣椒混菌发酵工艺

  • 黄璐晗 ,
  • 尹小庆 ,
  • 阚建全 ,
  • 武运 ,
  • 戚晨晨 ,
  • 彭芸 ,
  • SAMEH Awad ,
  • AMEL Ibrahim ,
  • 杜木英
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学中匈食品科学合作研究中心,重庆,400715)
    3(川渝共建特色食品重庆市重点实验室,重庆,400715)
    4(西藏自治区农牧科学院农产品开发与食品科学研究所,西藏 拉萨,850032)
    5(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830000)
    6(新疆新康农业发展有限公司,新疆 乌鲁木齐,830000)
    7(亚历山大大学 农学院,埃及 亚历山大,999060)
第一作者:硕士研究生(杜木英副教授为通信作者,E-mail:muyingdu@swu.edu,cn)

收稿日期: 2023-04-07

  修回日期: 2023-04-26

  网络出版日期: 2024-05-09

基金资助

中-埃传统发酵食品中功能菌株挖掘及其创新应用(2022YFE0120800);重庆市现代山地效益农业调味品产业技术体系创新团队项目[2022]6号;新疆维吾尔族自治区高层次人才引进工程项目

收起

Optimization of mixed strain fermentation process of Zha-chili by Fuzzy mathematics sensory evaluation combined with response surface methodology

  • HUANG Luhan ,
  • YIN Xiaoqing ,
  • KAN Jianquan ,
  • WU Yun ,
  • QI Chenchen ,
  • PENG Yun ,
  • SAMEH Awad ,
  • AMEL Ibrahim ,
  • DU Muying
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  • 1(College of Food Sciences, Southwest University, Chongqing 400715, China)
    2(Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    4(Institute of Agricultural Products Development and Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lasa 850032, China)
    5(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830000, China)
    6(Xinjiang Xinkang Agricultural Development Co.Ltd.,Urumqi 830000, China)
    7(Faculty of Agriculture, Alexandria University, Alexandria 999060, Egypt)

Received date: 2023-04-07

  Revised date: 2023-04-26

  Online published: 2024-05-09

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摘要

以小米椒和玉米粉为原料,植物乳植杆菌XZ3和生香酵母菌Y50为菌种,制作一款混菌发酵鲊辣椒。以鲊辣椒的模糊感官评分为响应值,采用Box-Behnken中心组合设计试验对鲊辣椒混菌发酵工艺进行优化,并测定其产品的功能性成分。结果表明,混菌发酵鲊辣椒的最优发酵条件为:植物乳植杆菌XZ3与生香酵母菌Y50的比例为1∶1、混菌添加量为2.5%、食盐添加量为4%、发酵时间6 d。在此优化条件下,鲊辣椒的感官评分为8.45分。与不接种自然发酵鲊辣椒和利用植物乳植杆菌XZ3纯种发酵的鲊辣椒进行对比,发现优化后的混菌发酵鲊辣椒的香气更突出。进一步测定其功能性成分发现,混菌发酵鲊辣椒中多酚组分含量最高且种类检出最多,其总酸含量、辣椒碱含量和总黄酮含量都显著高于自然发酵鲊辣椒。除此之外,相比于其他两种,混菌发酵鲊辣椒中甜味氨基酸的含量上升,苦味氨基酸的比例降低。该研究为混菌发酵鲊辣椒的生产提供了有益参考。

关键词： 鲊辣椒; 响应面分析; 模糊数学感官评定; 发酵工艺; 功能性成分

本文引用格式

黄璐晗 , 尹小庆 , 阚建全 , 武运 , 戚晨晨 , 彭芸 , SAMEH Awad , AMEL Ibrahim , 杜木英 . 模糊数学感官评价结合响应面法优化鲊辣椒混菌发酵工艺[J]. 食品与发酵工业, 2024 , 50(7) : 83 -91 . DOI: 10.13995/j.cnki.11-1802/ts.035754

Abstract

A mixed strain of fermented Zha-chili was prepared using fresh chili and corn flour as raw materials, Lactiplantibacillus plantarum XZ3 and aroma-producing yeast Y50 as strains.The fuzzy sensory score of the Zha-chili was used as the response value, and the Box-Behnken center combination design experiment was conducted to optimize the mixed strain fermentation process of the zha-chili and determine the functional composition of the product. The optimal fermentation conditions for the mixed strain of fermented Zha-chili were as follows:the ratio of L. plantarum XZ3 to aroma-producing yeast Y50 was 1∶1, the amount of mixed strain was 2.5%, the amount of salt was 4%, and the fermentation time was 6 days.Under these optimized conditions, the organoleptic score of the Zha-chili was 8.45.Compared with natural fermented Zha-chili without inoculation and pure fermented Zha-chili using L. plantarum XZ3, it is found that the aroma of the optimized mixed fermentation Zha-chili was more prominent.Further determined of the functional components revealed that the content of polyphenol components in mixed fermented Zha-chili was the highest and the most types were detected, with their total acid content, capsaicin content, and total flavonoid content significantly higher than those in naturally fermented Zha-chili.In addition, the content of sweet amino acids increased and the proportion of bitter amino acids decreased in the mixed strain of fermented Zha-chili compared to the other two fermentation methods.This study provides a useful reference for the production of mixed strains of fermented Zha-chili.

Key words： Zha-chili; response surface analysis; fuzzy mathematical sensory evaluation; fermentation process; functional components

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