水分添加量对豇豆发酵过程中品质变化的影响
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摘要
以干豇豆为原料,采用自然发酵法,研究水分添加量对豇豆发酵过程中品质变化的影响。结果表明:在发酵过程中,产品品质整体表现为,pH值呈下降趋势;除12%添加量外,水分越高,总酸含量越高;每组都有亚硝峰产生,水分添加量为16%,20%时,产品亚硝酸盐峰迟于其余3组,并且峰值更低;挥发酯含量先上升随后趋于平缓;水分添加量为14%,16%,18%时,挥发酸含量相对较高;第32天时,16%水分添加量产品的氨基酸含量大于其它组;发酵豇豆硬度、胶黏性、咀嚼性随水分含量的升高均呈先下降后上升的趋势。说明水分含量过高、过低,均不利产品的品质,当水分添加量为14%~16%时得所产品的品质最好。
This paper used dried cowpea as materials to study the different proportion of water which effected the quality of cowpea with wild fermentation method.The results showed that,during the fermentation process,with the addition of water,the cowpea's pH value decreased.The total acid content increased with the water addition except when the amount of water was 12%.The peak of nitrite was slower and lower than others when proportion of water was 16%and 20%.The content of volatile ester increased firstly,then keep invariability.And the content of volatile ester was higher than the proportion of water was 14%,16% and 18%.After 32 days,the amino acid contents which the water addition was 16% higher than other treatments;with the increased of water content,the cowpea's hardness,adhesive and chewiness were decreased at first,then increased.Taken together,when the proportion of water was between14%~16%,the quality of cowpea with wild fermentation method was the best.
This paper used dried cowpea as materials to study the different proportion of water which effected the quality of cowpea with wild fermentation method.The results showed that,during the fermentation process,with the addition of water,the cowpea's pH value decreased.The total acid content increased with the water addition except when the amount of water was 12%.The peak of nitrite was slower and lower than others when proportion of water was 16%and 20%.The content of volatile ester increased firstly,then keep invariability.And the content of volatile ester was higher than the proportion of water was 14%,16% and 18%.After 32 days,the amino acid contents which the water addition was 16% higher than other treatments;with the increased of water content,the cowpea's hardness,adhesive and chewiness were decreased at first,then increased.Taken together,when the proportion of water was between14%~16%,the quality of cowpea with wild fermentation method was the best.
引文
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[14]陈兵,田波,原韬,等.酸菜发酵液中抑菌物质的提取与鉴定[J].食品与机械,2011,27(5):123-125.
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[20]陈弦,张雁,陈于陇,等.发酵蔬菜风味形成机制及其分析技术的研究进展[J].中国食品学报,2014,14(2):217-224.
[21]WU Jin-hai.Influence of changes of fermentation ways on texture and anti-oxidation performance of vegetable-pickle with flavor of garlic[J].Food&Fermentation Industries,2007,33(12):26-28.
[2]程小兵,熊建华.豇豆的贮藏和脆片加工技术[J].中国果菜,2017(1):8-10.
[3]XIONG Tao,SONG Su-hua,HUANG Xu-hui,et al.Screening and identification of functional lactobacillus specific for vegetable fermentation[J].Journal of Food Science,2013,78(1):M84-M89.
[4]SHARMA V,MISHRA H N.Fermentation of vegetable juice mixture by probiotic lactic acid bacteria[J].Nutra Foods,2013,12(1):17-22.
[5]KETS E,TEUNISSEN P,BONT J D.Effect of compatible solutes on survival of lactic acid bacteria subjected to drying[J].Applied&Environmental Microbiology,1996,62(1):259-261.
[6]BARBOSA J,BORGES S,TEIXEIRA P.Effect of different conditions of growth and storage on the cell counts of two lactic acid bacteria after spray drying in orange juice[J].Beverages,2016,2(2):8.
[7]李雨枫,谢靓,蒋立文,等.不同发酵工艺对酸豆角品质的影响[J].中国酿造,2015,34(2):64-67.
[8]谭亦成,谭兴和,刘甜甜.腌制方法对酸豆角质量的影响[J].食品与机械,2011,27(4):32-34.
[9]汤春兰,杨文珍.电位滴定法测定食品中游离氨基酸[J].天津化工,1999(3):35-37.
[10]郭秀兰,唐仁勇,刘达玉,等.盐分腌制对大头菜滋味、质构和挥发性成分的影响[J].食品与发酵工业,2015,41(1):51-54.
[11]张婷,杨波,罗瑞明,等.苦苦菜发酵过程中主要发酵菌种及滋味物质的变化[J].食品与机械,2015,31(3):23-27.
[12]DI C R,CODA R,DE A M,et al.Exploitation of vegetables and fruits through lactic acid fermentation[J].Food Microbiology,2013,33(1):1-10.
[13]胡博涵,吴晖,赖富饶,等.耐盐乳酸菌的筛选及其在剁辣椒发酵中的应用[J].食品与机械,2014,30(1):51-54.
[14]陈兵,田波,原韬,等.酸菜发酵液中抑菌物质的提取与鉴定[J].食品与机械,2011,27(5):123-125.
[15]何淑玲.泡菜发酵过程中亚硝酸盐生成和降解机理的研究[D].北京:中国农业大学,2006:1-45.
[16]张锐,吴祖芳,沈锡权,等.榨菜低盐腌制过程的微生物群落结构与动态分析[J].中国食品学报,2011,11(3):175-180.
[17]CHEN Xuan,ZHANG Yan,CHEN Yu-long,et al.Research progress on the formation mechanism and analysis technics of flavor in fermented vegetables[J].Journal of Chinese Institute of Food Science&Technology,2014,14(2):217-224.
[18]钟敏,宁正祥.辣椒自然乳酸发酵中的变化及影响发酵质量的几个因素[J].食品与机械,2001(6):13-14.
[19]李胜元,谷向春,肖冬光.荔枝酒发酵过程中挥发酸含量的控制[J].酿酒科技,2007(2):65-66.
[20]陈弦,张雁,陈于陇,等.发酵蔬菜风味形成机制及其分析技术的研究进展[J].中国食品学报,2014,14(2):217-224.
[21]WU Jin-hai.Influence of changes of fermentation ways on texture and anti-oxidation performance of vegetable-pickle with flavor of garlic[J].Food&Fermentation Industries,2007,33(12):26-28.