Food and Fermentation Industries >

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

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

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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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

Cite this article

HUANG Luhan , YIN Xiaoqing , KAN Jianquan , WU Yun , QI Chenchen , PENG Yun , SAMEH Awad , AMEL Ibrahim , DU Muying . Optimization of mixed strain fermentation process of Zha-chili by Fuzzy mathematics sensory evaluation combined with response surface methodology[J]. Food and Fermentation Industries, 2024 , 50(7) : 83 -91 . DOI: 10.13995/j.cnki.11-1802/ts.035754

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