摘要
为探究龙眼馅料发酵前后其营养成分和挥发性风味物质的变化,并为发酵龙眼馅料的开发提供理论依据。以龙眼匀浆制成的龙眼馅料为原料,接种植物乳杆菌∶乳酸芽孢杆菌DU-106=1∶1的复合菌种进行发酵,分析发酵过程中样品的pH、还原糖含量、总酸含量和乳酸含量的变化,通过气相色谱-质谱联用技术(GC-MS)测定龙眼馅料发酵前后挥发性风味物质的相对含量,并对测定结果进行分析。结果发现,随着发酵时间的延长,龙眼馅料的pH由5.40下降并至稳定值3.60,总酸含量从发酵前的1.00 g/kg上升至发酵后10.39g/kg,乳酸含量也从0.35 mg/g上升至12.00 mg/g,还原糖含量略微下降,由3.99 g/100g下降到3.51 g/100g。龙眼馅料经过复合菌种发酵后挥发性风味物质发生了显著变化,共有45种挥发性物质被检出,烯类12种、酯类3种、酮类3种、胺类3种、酸类2种、烷烃类4种、其他类18种,而与发酵前相比龙眼馅料的挥发性物质增加了27种,其中主要是烯类、醇类、酯类、酮类、酸类和胺类化合物。发酵后龙眼馅料的酮类化合物相对含量上升了4.59%,酸类化合物相对含量上升10.26%,胺类化合物相对含量下降4.70%,烯类、醇类化合物的相对含量波动明显,烯类化合物含量下降了12.58%,醇类化合物含量下降了0.78%。多种挥发性物质的相互协调和共同作用构成了龙眼馅料独特的风味。
The purpose of this paper is to investigate the changes in nutritional composition and volatile flavor substances of Dimocarpus longan Lour.filling before and after fermentation,and to provide a theoretical basis for the development of fermented Dimocarpus longan Lour.filling.Using Dimocarpus longan Lour.filling made from Dimocarpus longan Lour.homogenate as the raw material,and was inoculated with Lactobacillus Plantarum∶Bacillus lactis DU-106=1∶1 compound strain for fermentation.The changes in pH,reducing sugar content,total acid content,and lactic acid content of the samples were analyzed during the fermentation process,and the relative contents of volatile flavor substances of Dimocarpus longan Lour.filling before and after fermentation was determined by gas chromatography-mass spectrometry(GC-MS).The results were analyzed.The results showed that the pH value of the longan filling decreased from 5.40 to a stable value of 3.60,the total acid content increased from 1.00 g/kg before fermentation to 10.39 g/kg after fermentation,and the lactic acid content increased from 0.35 mg/g to 12.00 mg/g.The reducing sugar content decreased slightly from 3.99 g/100g to 3.51 g/100g.The volatile flavor substances of Dimocarpus longan Lour.filling changed significantly after the fermentation of the compound strain,and a total of 45 volatile substances were detected,12 alkenes,3 esters,3 ketones,3 amines,2 acids,4 alkanes,and 18 others,while the volatile substances of Dimocarpus longan Lour.filling increased by 27 compared with those before fermentation,which were mainly alkenes,alcohols,esters,ketones,acids,and amine compounds.The relative content of ketones increased by 4.59%,the relative content of acids increased by 10.26%,the relative content of amines decreased by 4.70%,and the relative content of alkenes and alcohols fluctuated significantly after fermentation,with the content of alkenes decreasing by 12.58%and the content of alcohols decreasing by 0.78%in Dimocarpus longan Lour.filling.The mutual coordination and j
作者
肖海辉
杨淑婷
苏艺
袁晚晴
黎国东
张诚
杜冰
潘振辉
XIAO Haihui;YANG Shuting;SU Yi;YUAN Wanqing;LI Guodong;ZHANG Cheng;DU Bing;PAN Zhenhui(Guangzhou Restaurant Group Grain and Fountain Garden(Maoming)Food Co.,Ltd.,Maoming 525000;College of Food,South China Agricultural University,Guangzhou 510642;Guangzhou Restaurant Group Li Kou Fu Food Co.,Ltd.,Guangzhou 511400)
出处
《中国食品添加剂》
CAS
北大核心
2023年第8期294-301,共8页
China Food Additives
关键词
龙眼馅料
发酵
挥发性风味物质
益生菌
longan filling
fermentation
volatile flavor compounds
probiotics
