摘要
为解决传统宜宾芽菜原料在晾晒时受气候影响大和成品风味不突出等问题,试验用热风干燥替代自然晾晒,以亚硝酸盐含量、还原糖含量、pH和色度为指标,设置单因素试验,对不同长度的芽菜原料发酵时加入的糖类、接种菌种、糖浓度和盐浓度进行比较,再取最佳单因素条件进行风味物质研究。结果表明,经热风干燥后,芽菜最优加工条件为长度20 cm,添加红糖、1%植物乳杆菌、12%红糖和10%食盐,测得最终亚硝酸盐含量、还原糖含量、pH和色度分别为(6.92±0.05) mg/kg、(3.42±0.04) g/100 g、4.39±0.001和39.68±0.23。整个发酵过程和结果的理化指标均符合酱腌菜的标准;其风味物质检测出37种,比传统芽菜多17种,其中相对含量较高的是(-)-4-萜品醇、里那醇、α-松油醇、茴香脑。结果可为机械烘干芽菜原料的加工工艺提供理论依据。
In order to solve the problems that traditional Yibin sprout raw materials are greatly affected by the climate during drying and the flavor of the finished product is not prominent,in this study,hot air drying is used to replace the natural drying,and the single factor test is designed with nitrite content,reducing sugar content,pH and chroma as the indexes.The sugar types,inoculation strains,sugar concentration and salt concentration added during the fermentation of different lengths of sprout raw materials are compared,and then the best single factor conditions are selected to study the flavor substances.The results show that after hot air drying,the optimal processing conditions of sprouts are the length of 20 cm,adding brown sugar,1%Lactobacillus plantarum,12%brown sugar and 10%salt.It is determined that the final nitrite content,reducing sugar content,pH and chroma are(6.92±0.05)mg/kg,(3.42±0.04)g/100 g,4.39±0.001 and 39.68±0.23 respectively.The physical and chemical indexes of the whole fermentation process and results are all in line with the standards of pickled vegetables.Thirty-seven kinds of flavor substances are detected,seventeen kinds more than traditional sprouts,and the flavor substances with higher relative content are(-)-4-terpineol,linalool,α-terpineol and anethole.The results can provide a theoretical basis for the processing technology of mechanically drying sprout raw materials.
作者
徐明义
罗素琴
陈俊宏
张靖
王洋
杨强
叶阳
XU Ming-yi;LUO Su-qin;CHEN Jun-hong;ZHANG Jing;WANG Yang;YANG Qiang;YE Yang(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China;Sichuan Yibin SuiMi YaCai Co.,Ltd.,Yibin 644000,China)
出处
《中国调味品》
CAS
北大核心
2023年第5期136-142,149,共8页
China Condiment
基金
宜宾市科技局2021年省级科技计划转移支付项目(2021ZYNY003)
川菜工业化四川省高等学校工程研究中心项目(GCZX22-28)。
关键词
机械烘干
宜宾芽菜
接种发酵
还原糖含量
风味物质
mechanical drying
Yibin sprouts
inoculation fermentation
reducing sugar content
flavor substances
