摘要
为探讨菌种辅助碳源对糟辣椒发酵品质的影响,在分析不同处理条件下糟辣椒发酵pH、总酸、脆度及感官指标的基础上,采用模糊数学法结合逼近理想解排序(technique for order preference by similarity to an ideal solution,TOPSIS)法筛选最佳处理条件。研究发现:乳酸菌接种量、葡萄糖及乳糖添加量越大,发酵速度越快(P<0.05),而果胶添加量小于0.25%时,发酵速度较空白组快;发酵第30天,接种组、葡萄糖及乳糖处理组在果胶添加量小于0.75%时,脆度值大于空白组;葡萄糖及乳糖处理组在乳酸菌接种量低于3%时,感官评分高于空白组,而果胶处理组感官评分均低于空白组。通过TOPSIS法综合评价及验证实验最终得出,接种体积分数为2%的乳酸菌、添加50 g/L葡萄糖或30 g/L乳糖有利于促进发酵液中乳酸菌的生长及糟辣椒脆度的保持,发酵成品品质最优。模糊数学-TOPSIS法筛选外源物质在糟辣椒发酵中应用的工艺参数具有可靠性。
This study aimed to investigate the effect of exogenous strains and auxiliary carbon source on pH,total acid,brittleness and sensory quality of fermented chili.The fuzzy mathematical sensory evaluation method and technique for order preference by similarity to an ideal solution(TOPSIS)method were chosen to optimize the conditions of auxiliary fermentation technology.The results showed that with the increase amount of Lactobacillus Fermentum inoculated and the more glucose and lactose added,the faster the fermentation speed was obtained(P<0.05).And when the amount of pectin added was less than 0.25%,the fermentation speed was faster than control(natural fermentation).The brittleness of fermented chili was better than the control on the conditions of inoculation with L.fermentum,addition of glucose and lactose and less than 5% pectin.The sensory evaluation score of the fermented chili were higher than control group when vaccinated less than 3% L.fermentum and added glucose and lactose respectively.However,the sensory evaluation of the group added pectin was lower than control.Through TOPSIS method and validation experiments,the optimized condition which could improve the growth of L.fermentum in the fermentation liquids and the brittleness of fermented chili was 2% L.fermentum inoculation and the addition of 5.0% glucose or 3% lactose.In conclusion,combination of fuzzy mathematics evaluation and TOPSIS method is reliable for optimizing the conditions of auxiliary fermentation technology of fermented chili.
作者
宋煜婷
王晓芸
丁筑红
陈思奇
杜勃峰
肖仕芸
余奕宏
王翼
SONG Yuting;WANG Xiaoyun;DING Zhuhong;CHEN Siqi;DU Bofeng;XIAO Shiyun;YU Yihong;WANG Yi(Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province,College of Brewing andFood Engineering,Guizhou University,Guiyang 550025,China;Arman Foods Group of Xinjiang Co.Ltd.,Urumqi 830052,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第3期131-137,共7页
Food and Fermentation Industries
基金
贵州省科学计划项目(黔科合成果[2017]4136)
关键词
糟辣椒
葡萄糖
乳糖
果胶
fermented chili
glucose
lactose
pectin
