Fermentation process of preparing traditional food Suanzhou

QIN Huibin; HUANG Zhiwei; ZHANG Zhiqiang; ZHANG Xixi; LI Donghang; QIAO Zhijun; YANG Hongjiang

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 111-116.

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Abstract

The strain Lactobacillus pentose h8-c isolated from a native Suanzhou sample was used as a starter strain in this study. Fermentation of proso millet with different inoculation amounts and raw material treatment methods was compared using lactic acid, free amino acid content and sensory evaluation as evaluation indexes. The results showed that fermentation of raw proso millet for 48 h with 1% inoculation produced Suanzhou with the best flavor, suitable sourness and high content of free amino acids (177.23 μg/mL). Then the same process was used to ferment different grains as raw materials. There were significant differences in the free amino acid content: millet produced the most total free amino acid while proso millet produced the least. Moreover, Suanzhou produced by L. pentose h8-c showed no significant difference from mixed fermentation regarding lactic acid level, but its content of free amino acid was twice of that of the mixed fermentation. Additionally, products fermented by single strains had purer taste and no peculiar smell. The fermentation process determined in this work provides a basis for future industrial production of Suanzhou.

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suanzhou / fermentation / free amino acid / lactic acid / sensory evaluation

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QIN Huibin, HUANG Zhiwei, ZHANG Zhiqiang , ZHANG Xixi, LI Donghang, QIAO Zhijun, YANG Hongjiang. Fermentation process of preparing traditional food Suanzhou[J]. Food and Fermentation Industries, 2019, 45(17): 111-116

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