摘要
以盐渍辣椒为原料,采用正交试验优化脱盐盐渍辣椒发酵工艺,用HS–SPME–GC–MS方法测定脱盐盐渍辣椒发酵前后挥发性成分的变化。结果表明:盐渍辣椒脱盐后,其氯化钠、总糖、总酸、还原糖、氨基酸态氮含量均有显著降低(P<0.05);脱盐盐渍辣椒发酵的适宜工艺为接种6%的植物乳杆菌菌液,添加4%蔗糖,发酵5 d;脱盐盐渍辣椒接种发酵后,其酯类、醛类物质相对含量分别较发酵前增加了24%、448%,醇类、烯烃类相对含量分别降低了18%、31%,接种发酵使辣椒中的酯类和醛类物质增加。
By taking salted chili as materials,the fermentation process in making desalted chili were optimized throughorthogonal experiment,and the change of volatile flavor components before and after fermentation were determined byheadspace solid phase microextraction gas chromatography and mass spectrometry(HS–SPME–GC–MS).The resultsindicated that NaCl,total sugar,total acid,reducing sugar and amino acid nitrogen content in desalted chili reducedsignificantly after desalination(P<0.05).The appropriate fermentation process of desalted chili was6%Lactobacillusplantarum,4%sugar,and fermentation for5days.The relative content of esters and aldehydes of inoculationfermentation desalted chili increased24%and448%respectively than desalted chili,while alcohols and olefins decreased18%and31%respectively.Inoculation fermentation was helpful to improve the flavor of esters and aldehydes in chili.
作者
罗凤莲
夏延斌
王燕
蒋立文
欧阳建勋
LUO Fenglian;XIA Yanbin;WANG Yan;JIANG Liwen;OUYANG Jianxun(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;National R&D Center for Vegetable Processing, Changsha 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China;Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China)
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2017年第1期71-78,共8页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南省科技重大专项(2015NK1003)
关键词
盐渍辣椒
脱盐
接种发酵
风味品质
工艺优化
salted chili
desalination
inoculation fermentation
flavor quality
process optimization
