食品与发酵工业 >

2024 , Vol. 50 >Issue 11: 301 - 307

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036531

分析与检测

蒸制、水煮和发酵处理对天麻品质和风味的影响

  • 杨丽莉 ,
  • 段桂媛 ,
  • 黄璐晗 ,
  • 郭美玲 ,
  • 岳宇森 ,
  • 阚建全 ,
  • 杜木英
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(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)
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: 2023-06-20

  修回日期: 2023-07-17

  网络出版日期: 2024-07-12

基金资助

科技部国家重点研发计划项目(2022YFE0120800);重庆市科技兴林重点项目(2021-5)

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Effect of steaming, boiling and fermentation treatments on the quality and flavour of Gastrodia elata

  • YANG Lili ,
  • DUAN Guiyuan ,
  • HUANG Luhan ,
  • GUO Meiling ,
  • YUE Yusen ,
  • KAN Jianquan ,
  • 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, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2023-06-20

  Revised date: 2023-07-17

  Online published: 2024-07-12

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摘要

以新鲜天麻为原料,分别采用蒸制、水煮和发酵对天麻进行加工处理,比较分析不同处理方式对天麻品质和风味的影响。结果表明,3种加工处理后天麻的淀粉含量显著降低,粗多糖含量显著升高(P<0.05);利用嗜酸乳杆菌N2发酵天麻后多糖和水溶性蛋白含量最高,分别为419.13 mg/g和25.92 mg/g,其天麻素含量约是未处理天麻的4倍;蒸制、水煮、发酵处理后天麻有机酸含量显著降低(P<0.05),苦味氨基酸减少了72.56%~87.51%,发酵后的甜味氨基酸和鲜味氨基酸含量分别比蒸制高4.48倍、13.33倍,比水煮高5.21倍、16.58倍;对挥发性成分分析得出,醛类化合物在蒸制后含量最高,为1 016.05 μg/kg;酸类化合物在发酵后含量最高,为211.27 μg/kg;通过香气活力值分析确定了15种关键香气成分(odor activity value,OAV>1);感官评价分析结果显示经过蒸制、水煮和发酵处理后,天麻异臭均得到改善,发酵处理效果最佳。

关键词： 天麻; 加工处理; 营养成分; 活性成分; 挥发性成分

本文引用格式

杨丽莉 , 段桂媛 , 黄璐晗 , 郭美玲 , 岳宇森 , 阚建全 , 杜木英 . 蒸制、水煮和发酵处理对天麻品质和风味的影响[J]. 食品与发酵工业, 2024 , 50(11) : 301 -307 . DOI: 10.13995/j.cnki.11-1802/ts.036531

Abstract

Fresh Gastrodia elata used as raw material, the effect of different treatments (steaming, boiling and fermentation) on the quality and flavor of G. elata was compared and analyzed.The results showed that the starch content of G. elata decreased significantly whilst the crude polysaccharide content increased significantly after treatments (P<0.05).The content of polysaccharide and water-soluble protein in G. elata fermented by Lactobacillus acidophilus N2 was the highest (419.13 mg/g and 25.92 mg/g, respectively) and the gastrodin content was about 4 times higher than that of untreated G. elata.Moreover, the content of organic acids decreased significantly after treatment (P<0.05), and the content of bitter amino acids decreased by 72.56%-87.51%.The content of sweet amino acids and umami amino acids after fermentation was 4.48 times and 13.33 times higher than that of steaming, 5.21 times and 16.58 times higher than that of boiling, respectively.Additionally, the volatile components analysis indicates that the Gastrodia elata after steaming and fermentation has the highest aldehydes content (1 016.05 μg/kg) and acid content (211.27 μg/kg), respectively.Fifteen key aroma components (OAV>1) were identified by aroma activity value analysis.The results of sensory evaluation show that the odor of G. elata improves after steaming, boiling and fermentation, and the fermentation treatment exhibits the best sensory.

Key words： Gastrodia elata; processing; nutrients; active ingredients; volatile components

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