摘要
湘西苞谷酸是一种以玉米和新鲜红辣椒为主要原料加工而成的风味独特的发酵食品,该研究对3种不同温度模式下苞谷酸发酵过程营养品质变化进行测定,并对3种温度条件下的产品进行感官评分。结果表明,3种温度模式下,随着发酵时间的延长,苞谷酸pH、淀粉逐渐降低,亚硝酸盐含量先增加后减少,总游离氨基酸含量呈现逐渐增加的趋势,发酵18 d后pH下降趋缓,游离氨基酸含量增加趋缓;25～30℃更利于湘西苞谷酸品质的形成,此温度条件下发酵36 d,苞谷酸pH3.8、淀粉含量33.3 g/100 g、蛋白质含量5.71 g/100 g、乳酸菌数对数值为5.03、亚硝酸盐3.8 g/kg、还原糖0.43 g/100 g、总游离氨基酸1.4 g/100 g。
Xiangxi Baogusuan is a kind of fermented food with unique flavor,which is processed from corn and fresh red pepper.The nutrition quality changes of Baogusuan during the fermentation under three different temperature modes were measured,and the sensory evaluation of products under three temperature conditions was determined.The results showed that under the three temperature modes,the pH and starch of Baogusuan gradually decreased with the prolongation of fermentation time,the nitrite content increased first and then decreased,and the total free amino acid content showed a gradual increase trend.After fermentation for 18 d,the pH decreased slowly,and the free amino acid content increased slowly;25-30℃was more conducive to the quality formation of Baogusuan.After fermentation for 36 d at this temperature,the indexes of Baogusuan were pH 3.8,starch content 33.3 g/100 g,protein content 5.71 g/100 g,lactic acid bacteria 5.03 lg CFU/g,nitrite content 3.8 g/kg,reducing sugar content 0.43 g/100 g,total free amino acid content 1.4 g/100 g.
作者
朱作华
石志刚
谢纯良
龚文兵
严理
肖坤成
杨山河
胡镇修
彭源德
ZHU Zuohua;SHI Zhigang;XIE Chunliang;GONG Wenbing;YAN Li;XIAO Kuncheng;YANG Shanhe;HU Zhenxiu;PENG Yuande(Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha 410205,China;Huayuan TianLeFu Agricultural Science and Technology Co.,Ltd.,Huayuan 416400,China;Southern Economic Crops Research Center,Chinese Academy of Agricultural Sciences,Changsha 410205,China)
出处
《中国酿造》
CAS
北大核心
2019年第1期49-53,共5页
China Brewing
基金
中国农业科学院科技创新工程协同创新任务(CAAS-XTCX2016005)
中国农业科学院科技创新工程(CAAS-ASTIP-2017-IBFC)
中国农业科学院基本科研业务费项目
国家现代农业产业技术体系资助项目(CARs-19-E26)
湖南省科技创新计划项目(2017NC4021)
关键词
苞谷酸
固态发酵
乳酸菌
品质变化
Baogusuan
solid-state fermentation
lactic acid bacteria
quality change
