摘要
该研究通过理化指标测定,电子舌和电子鼻分析对酸粥发酵过程进中的营养及风味行了考察,并对各指标和感官结果进行了相关分析。结果显示,发酵过程中pH和总糖含量随发酵的进行逐渐降低,总酸含量和蛋白质含量随发酵进行逐渐增加,脂肪含量基本保持不变,发酵过程中8种维生素含量随发酵的进行而增加,最高含量分别为烟酰胺23. 51μg/mL(24 h)、VB63.57μg/mL(24 h)、VB559.99μg/mL(18 h)、VB12190. 14μg/mL(30 h)、VC78. 15μg/mL(30 h)、叶酸546. 30μg/mL(18 h)、VB281.63μg/mL(30 h)和生物素1 132. 67μg/mL(24 h)。电子舌分析结果显示,随着发酵进行咸味(saltness)和鲜味(umami)值逐渐降低,酸味(sourness)和涩味(astringency)值逐渐加大。发酵过程中电子鼻的2号传感器W5S(氮氧化合物)值逐渐上升,6号传感器W1S(烷类)值逐渐下降。各成分间含量的相关性分析表明,发酵过程中pH、总酸与大部分营养成分及风味信号之间存在显著相关性(P<0. 05)。综上,经过发酵后酸粥营养成分有较大的提升,风味整体呈现酸涩的口味,挥发性物质烷类、无机硫化物、氮氧化合物、醇类、醛酮类较多。该研究为进一步开发酸粥相关产品提供了理论支持。
In this study,the variation of nutrients and flavors in the fermentation process of traditional sour porridge were investigated by the determination of physicochemical parameters,and electronic tongue and electronic nose analysis.The results showed that pH and the concentration of total sugar decreased,the concentration of total acid,protein and eight kinds of vitamins increased,and the concentration of fat remained constant during the fermentation process of the traditional sour porridge.The highest concentration of niacinamide,vitamin B 6,vitamin B 5,vitamin B 12,vitamin C,folic acid,vitamin B 2 and biotin was 3.51μg/mL(24 h),3.57μg/mL(24 h),59.99μg/mL(18 h),190.14μg/mL(30 h),78.15μg/mL(30 h),546.30μg/mL(18 h),81.63μg/mL(30 h)and 1132.67μg/mL(24 h)respectively during the fermentation process.The results of electronic tongue and electronic nose showed that the value of saltness,umami and W1S(alkanes)of sensor 6 decreased gradually,while the value of sour and astringency and W5S value of sensor 2 increased during the fermentation process.In addition,there were significant correlations between pH/total acid and the nutrients and flavors(P<0.05).Based on the above,the nutritional components of sour porridge were greatly improved by fermentation.The flavor of sour porridge was sour and astringent and the volatile compounds such as alkanes,inorganic sulfides,nitrogen oxides,alcohols,aldehydes and ketones increased after fermentation.This research provides theoretical support for further development of sour porridge.
作者
郭昊翔
满都拉
任宇婷
郝媛
孙子羽
陈忠军
GUO Haoxiang;Mandlaa;REN Yuting;HAO Yuan;SUN Ziyu;CHEN Zhongjun(College of food science and engineering,Inner mongolia agricultural university,Hohhot 010018,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第12期166-172,共7页
Food and Fermentation Industries
基金
国家自然科学基金(31260390)
内蒙古科技计划项目(201702166)
草原英才“内蒙古自治区农业生物发酵产业创新人才团队”支持基金。
关键词
酸粥
发酵
维生素
电子舌
电子鼻
sour porridge fermentation
vitamins
electronic tongue
electronic nose
