益生菌发酵杏鲍菇的工艺及品质
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摘要
为了探索益生菌发酵杏鲍菇的最佳工艺以及杏鲍菇发酵前后的品质变化,采用植物乳杆菌纯种发酵杏鲍菇,分别以接种量、NaCl含量、发酵温度、发酵时间进行四因素三水平的正交试验,通过模糊感官评定确定最佳的发酵条件组合:每50 g杏鲍菇,接种量为2%、NaCl含量为2%、发酵温度为30℃、发酵时间为6 d。测定杏鲍菇发酵前后的营养成分含量,发现发酵后的杏鲍菇的总糖、还原糖、粗蛋白以及游离氨基酸含量相比鲜品均有所降低,但是体系中的有机酸特别是乳酸含量增加显著,利于延长体系的保质期。
To explore the best process of fermenting Pleurotus eryngii by probiotics and the quality change of P. eryngii before and after fermentation, P. eryngii was purely fermented by Lactobacillus plantarum in this work. The orthogonal experiment with 4 factors and 3 levels, which were inoculation amount, NaCl content, fermentation temperature and fermentation time,was employed to optimizing the fermentation process. The optimum combination of fermentation conditions was determined by fuzzy sensory evaluation, for 50 g of P. eryngii performed with 2% inoculum and 2% NaCl at 30 ℃ for 6 d. Compared with the fresh fruit body, the contents of total sugar, reducing sugar, crude protein, and free amino acid in fermented P. eryngii were reduced to some extent. However, the contents of organic acids and especially lactic acid were significantly increased in this fermented system, which would extend the shelf life of fermented P. eryngii.
To explore the best process of fermenting Pleurotus eryngii by probiotics and the quality change of P. eryngii before and after fermentation, P. eryngii was purely fermented by Lactobacillus plantarum in this work. The orthogonal experiment with 4 factors and 3 levels, which were inoculation amount, NaCl content, fermentation temperature and fermentation time,was employed to optimizing the fermentation process. The optimum combination of fermentation conditions was determined by fuzzy sensory evaluation, for 50 g of P. eryngii performed with 2% inoculum and 2% NaCl at 30 ℃ for 6 d. Compared with the fresh fruit body, the contents of total sugar, reducing sugar, crude protein, and free amino acid in fermented P. eryngii were reduced to some extent. However, the contents of organic acids and especially lactic acid were significantly increased in this fermented system, which would extend the shelf life of fermented P. eryngii.
引文
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[16]刘晓霞,周国兰,何萍.茶叶游离氨基酸及其总量的国标法测定探讨[J].贵州茶叶, 2008(1):13-17.
[17]DEBAERES,EECKHAUTV,STEPPEM,etal.Development of a HPLC-UV method for the quantitative determination of four short-chain fatty acids and lactic acid produced by intestinal bacteria during in vitro fermentation[J].Journal of Pharmaceutical and Biomedical Analysis, 2013(80):107-115.
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[19]王刚霞,席冬华,吴忠红,等.生物保鲜技术在果蔬防腐中的应用及研究进展[J].生物技术进展, 2014, 4(1):12-16.
[20]毕文慧,姚健,刘学俊,等.微生物在果蔬贮藏保鲜中的应用研究进展[J].食品工业科技, 2017, 38(20):347-351.
[2]李明华,张大伟,楚杰,等.益生菌的作用及其在食品中的应用[J].食品与药品, 2006(8):72-74.
[3] TRIAS R, BANERAS L, BADOSA E, et al. Bioprotection of golden delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria[J]. International Journal of Food Microbiology, 2008, 123(1/2):50-60.
[4] MARTINEZ C G, PELAYO Z C, PEREZ F L J, et al.Postharvest litchi(Litchi chinensis Sonn)quality preservation by Lactobacillus plantarum[J]. Postharvest Biology and Technology, 2011, 59(2):172-178.
[5] AKYUZ M, KIRBAG S. Nutritive value of Pleurotus eryngii(dc ex fr)quel Var eryngii grown on various agro-wastes[J].Philippine Agricultural Scientist, 2009, 92(3):327-331.
[6] OMS-OLIU G, AGUILO-AGUAYO I, MARTINBELLOSO O, et al. Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms(Agaricus bisporus)[J]. Postharvest Biology and Technology,2010, 56(3):216-222.
[7]李凤林,张丽丽,庄威,等.杏鲍菇发酵酒生产工艺的研究[J].中国酿造, 2005(9):62-65.
[8]曹艳.杏鲍菇酸奶的研制[J].特产研究, 2007(2):41-43.
[9]刘宏伟,宝丽.一种杏鲍菇功能性食品及其制备方法:中国, CN 102860497A[P]. 2013.
[10]熊德国,鲜学福.模糊综合评价方法的改进[J].重庆大学学报, 2003, 26(6):93-95.
[11]谈娜,蹇华丽,杨幼慧.即食客家咸菜配方的优化[J].现代食品科技, 2012, 28(9):1177-1179.
[12]孟敏.杏鲍菇酱加工及其保藏的研究[D].无锡:江南大学, 2012.
[13]孙静,亓伟梅.模糊数学法在不同处理姜酒感官评定中的应用[J].中国调味品, 2013, 38(4):35-37.
[14]贾夏,赵娜.不同干制方式对香菇多糖和还原糖含量的影响[J].江苏农业科学, 2011, 39(2):396-397.
[15]游楚镇.杏鲍菇干制过程品质劣变机理及其控制技术研究[D].广州:华南农业大学, 2013.
[16]刘晓霞,周国兰,何萍.茶叶游离氨基酸及其总量的国标法测定探讨[J].贵州茶叶, 2008(1):13-17.
[17]DEBAERES,EECKHAUTV,STEPPEM,etal.Development of a HPLC-UV method for the quantitative determination of four short-chain fatty acids and lactic acid produced by intestinal bacteria during in vitro fermentation[J].Journal of Pharmaceutical and Biomedical Analysis, 2013(80):107-115.
[18]孙宝利,黄金丽,贺小蔚,等.高效液相色谱法测定土壤中有机酸[J].分析试验室, 2010(S1):51-54.
[19]王刚霞,席冬华,吴忠红,等.生物保鲜技术在果蔬防腐中的应用及研究进展[J].生物技术进展, 2014, 4(1):12-16.
[20]毕文慧,姚健,刘学俊,等.微生物在果蔬贮藏保鲜中的应用研究进展[J].食品工业科技, 2017, 38(20):347-351.