发酵过程中韩式泡菜风味的变化
|
摘要
为了研究韩式泡菜在发酵过程中风味的变化,先测定韩式泡胡萝卜、泡白菜的乳酸菌含量、pH值及总酸度;再用电子鼻、电子舌检测比较气味和滋味的差异性,并应用主成分分析、线性判别式分析对其风味特征进行比较。结果发现:发酵6 d韩式泡胡萝卜的乳酸菌含量达到最大值,发酵4 d韩式泡白菜达到最大值。达到最大值后,2种泡菜的乳酸菌含量都快速减少。发酵3 d形成可检测的乳酸,韩式泡胡萝卜发酵6 d、韩式泡白菜发酵4 d的pH分别是3.40、3.48,总酸度分别是1.26%、0.51%。不同的发酵时间,韩式泡胡萝卜、泡白菜的风味变化明显有差异。韩式泡胡萝卜与泡白菜,在气味特征上十分接近,但可依据气味特征的差异明确分成4类。而在味觉特征方面韩式泡胡萝卜、泡白菜则存在明显差异,特别是咸味值、苦味值和涩味值,韩式泡白菜比韩式泡胡萝卜的值都大。试验说明发酵过程中,在同一种制作工艺、发酵条件下,韩式泡菜的气味、滋味等风味特征变化明显,其风味的变化受到发酵时间、原材料的类型等因素的影响。
In order to study the flavor changes of kimchi in fermentation process,we firstly measured the lactic acid bacteria contents,the pH values and the total acidities of kimchi carrot and kimchi cabbage. Then we compared the difference in odour and taste by using e-nose and e-tongue,respectively. In addition,we compared flavor features of the two kinds of kimchi by PCA(principal component analysis) and LDA(linear discriminant analysis). The result shows that the lactic acid bacteria content of Korean carrot kimchi arrived at the maximum value after fermentation of 6 days,and that of Korean cabbage kimchi achieved the maximum value on fourth day of fermentation. Both the lactic acid bacteria contents of the two kinds of kimchi declined rapidly after reaching the maximum value. The lactic acid bacteria could be detected after fermentation of 3 days. The pH value of Kimchi Carrot after 6 days fermentation and Kimchi Cabbage after 4 days fermentation was3.40 and 3.48 respectively,and their total acidity was 1.26% and 0.51% respectively. Significant difference in flavor change with fermentation time was observed between Korean carrot kimchi and Korean cabbage kimchi. Odor characteristics of the two kinds of kimchi were very close to each other. The kimchi can still be classified into four categories according to their discrepancy of odor characteristics. In terms of taste characteristics,there was remarkable difference between the two,especially in the salty value,bitterness value and astringency value. These values of Korean cabbage kimchi were larger than those of Korean carrot kimchi. Results indicated that kimchi differed obviously in favor characters such as odor and taste features,even under the same process and fermentation conditions. And the flavor characters changed with fermentation time,type of raw material and other factors.
In order to study the flavor changes of kimchi in fermentation process,we firstly measured the lactic acid bacteria contents,the pH values and the total acidities of kimchi carrot and kimchi cabbage. Then we compared the difference in odour and taste by using e-nose and e-tongue,respectively. In addition,we compared flavor features of the two kinds of kimchi by PCA(principal component analysis) and LDA(linear discriminant analysis). The result shows that the lactic acid bacteria content of Korean carrot kimchi arrived at the maximum value after fermentation of 6 days,and that of Korean cabbage kimchi achieved the maximum value on fourth day of fermentation. Both the lactic acid bacteria contents of the two kinds of kimchi declined rapidly after reaching the maximum value. The lactic acid bacteria could be detected after fermentation of 3 days. The pH value of Kimchi Carrot after 6 days fermentation and Kimchi Cabbage after 4 days fermentation was3.40 and 3.48 respectively,and their total acidity was 1.26% and 0.51% respectively. Significant difference in flavor change with fermentation time was observed between Korean carrot kimchi and Korean cabbage kimchi. Odor characteristics of the two kinds of kimchi were very close to each other. The kimchi can still be classified into four categories according to their discrepancy of odor characteristics. In terms of taste characteristics,there was remarkable difference between the two,especially in the salty value,bitterness value and astringency value. These values of Korean cabbage kimchi were larger than those of Korean carrot kimchi. Results indicated that kimchi differed obviously in favor characters such as odor and taste features,even under the same process and fermentation conditions. And the flavor characters changed with fermentation time,type of raw material and other factors.
引文
[1]GAN Yi,LI Hongjun,FU Yang,et al.Physico-chemical and microbiological characteristics of kimchi[J].Food Science,2014,19:125-127.(in Chinese)
[2]ZHANG Liang,XIANG Wenliang,ZENG Zesheng,et al.Formulation of lactobacillus strains for preparation of Sichuan pickles[J].Food Science,2013,19:200-206.(in Chinese)
[3]LI Wenbin,TANG Zhongwei,SONG Minli.The up to date returns of nutritive value and health protection of Korean pickled vegetable[J].Agricultural Products Processing(Journal),2006(8):83-84+102.(in Chinese)
[4]JING Xiaofan,LI Xiaohui,ZHANG Qisheng,et al.Analysis on the nitrate and nitrite levels in pickles from Chengdu City[J].Modern Preventive Medicine,2013,40(3):423-424+429.(in Chinese)
[5]ZHU Kongliang,WU Dan,WU Jing.Investigation on high cell density cultivation of lactobacillus brevis specific for vegetable fermentation[J].Journal of Food Science and Biotechnology,2015,34(8):828-834.(in Chinese)
[6]WANG Liping,WANG Xin,AI Lianzhong,et al.Fermentation of low-salt pickled radish by pure strains of lactobacillus plantarum[J].Food Science,2013,17:182-186.(in Chinese)
[7]YU Lingfang,LIU Juan,SHEN Yonggen,et al.Comparison of processing technology of Sichuan pickle and Korean pickle[J].Food and Fermentation Industries,2014,40(8):109-113.(in Chinese)
[8]ZHANG Yan,Xiao Gengsheng,Chen Weidong,et al.Progress in the research of the fermented vegetables[J].Modern Food Science&Technology,2005,21(1):184-186.(in Chinese)
[9]SOYOUNG P,YOSEP J,HYUNJOON P,et al.Evaluation of functional properties of lactobacilli isolated from Korean white kimchi[J].Food Control,2016,6(9):5-12.
[10]HYUNJOON P,HEUYNKIL S,KYUYEON L,et al.Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation[J].International Journal of Food Microbiology,2016,22(5):38-42.
[11]SU J J,MIN J K,SOO W C.Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage(olgari-baechu)[J].Journal of Ethnic Foods,2016,3(2):150-158.
[12]JI Y J,SE H L,CHE O J.Kimchi microflora:history,current status,and perspectives for industrial kimchi production[J].Applied Microbiology and Biotechnology,2014,98(6):2385-2393.
[13]KYUNGSUN H,SHAMBHUNATH B,WANG J H,et al.Contrasting effects of fresh and fermented kimchi consumption on gut microbiota composition and gene expression related to metabolic syndrome in obese Korean women[J].Mol Nutr Food Res,2015,59(5):1004-1008.
[14]SE H L,JI Y J,CHE O J.Source tracking and succession of kimchi lactic acid bacteria during fermentation[J].Journal of Food Science,2015,80(8):1871-1877.
[15]HONG S W,CHOI Y J,LEE H W,et al.Microbial community structure of korean cabbage kimchi and ingredients with denaturing gradient gel electrophoresis[J].Journal of Microbiology and Biotechnology,2016,26(6):1057-1062.
[16]刘娟.年产6000吨韩式泡菜加工工厂设计[D].南昌:江西农业大学,2012.
[17]YANG Sijia,WANG Ying,LI Yuting,et al.Rapid detection of lactobacillus and a preliminary investigation of lactobacillus plasmids of pickle[J].Journal of Food Science and Biotechnology,2013,32(6):639-644.(in Chinese)
[18]WANG Jinju,CUI Baoning,ZHANG Zhizhou.Flavor generation mechanism of pickle[J].Food Research and Development,2008,12:163-166.(in Chinese)
[19]SONG Chunlu,HU Wenzhong,CHEN Chen,et al.Research of fermentation and storage characteristic in Chinese sauerkraut[J].Science and Technology of Food Industry,2016,37(9):376-379.(in Chinese)
[20]CHEN Gong.Quality evaluation and standard discussion of Chinese pickle[J].Science and Technology of Food Industry,2009,30(2):335-338.(in Chinese)
[21]SU Yang.How to make Korean pickled vegetables and its flavor chemical principles[J].China Condiment,2010,35(8):71-74.(in Chinese)
[22]GAO Ling.The difference between Sichuan pickle and Korean pickle production[J].China Condiment,2004,12:3-5.(in Chinese)
[2]ZHANG Liang,XIANG Wenliang,ZENG Zesheng,et al.Formulation of lactobacillus strains for preparation of Sichuan pickles[J].Food Science,2013,19:200-206.(in Chinese)
[3]LI Wenbin,TANG Zhongwei,SONG Minli.The up to date returns of nutritive value and health protection of Korean pickled vegetable[J].Agricultural Products Processing(Journal),2006(8):83-84+102.(in Chinese)
[4]JING Xiaofan,LI Xiaohui,ZHANG Qisheng,et al.Analysis on the nitrate and nitrite levels in pickles from Chengdu City[J].Modern Preventive Medicine,2013,40(3):423-424+429.(in Chinese)
[5]ZHU Kongliang,WU Dan,WU Jing.Investigation on high cell density cultivation of lactobacillus brevis specific for vegetable fermentation[J].Journal of Food Science and Biotechnology,2015,34(8):828-834.(in Chinese)
[6]WANG Liping,WANG Xin,AI Lianzhong,et al.Fermentation of low-salt pickled radish by pure strains of lactobacillus plantarum[J].Food Science,2013,17:182-186.(in Chinese)
[7]YU Lingfang,LIU Juan,SHEN Yonggen,et al.Comparison of processing technology of Sichuan pickle and Korean pickle[J].Food and Fermentation Industries,2014,40(8):109-113.(in Chinese)
[8]ZHANG Yan,Xiao Gengsheng,Chen Weidong,et al.Progress in the research of the fermented vegetables[J].Modern Food Science&Technology,2005,21(1):184-186.(in Chinese)
[9]SOYOUNG P,YOSEP J,HYUNJOON P,et al.Evaluation of functional properties of lactobacilli isolated from Korean white kimchi[J].Food Control,2016,6(9):5-12.
[10]HYUNJOON P,HEUYNKIL S,KYUYEON L,et al.Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation[J].International Journal of Food Microbiology,2016,22(5):38-42.
[11]SU J J,MIN J K,SOO W C.Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage(olgari-baechu)[J].Journal of Ethnic Foods,2016,3(2):150-158.
[12]JI Y J,SE H L,CHE O J.Kimchi microflora:history,current status,and perspectives for industrial kimchi production[J].Applied Microbiology and Biotechnology,2014,98(6):2385-2393.
[13]KYUNGSUN H,SHAMBHUNATH B,WANG J H,et al.Contrasting effects of fresh and fermented kimchi consumption on gut microbiota composition and gene expression related to metabolic syndrome in obese Korean women[J].Mol Nutr Food Res,2015,59(5):1004-1008.
[14]SE H L,JI Y J,CHE O J.Source tracking and succession of kimchi lactic acid bacteria during fermentation[J].Journal of Food Science,2015,80(8):1871-1877.
[15]HONG S W,CHOI Y J,LEE H W,et al.Microbial community structure of korean cabbage kimchi and ingredients with denaturing gradient gel electrophoresis[J].Journal of Microbiology and Biotechnology,2016,26(6):1057-1062.
[16]刘娟.年产6000吨韩式泡菜加工工厂设计[D].南昌:江西农业大学,2012.
[17]YANG Sijia,WANG Ying,LI Yuting,et al.Rapid detection of lactobacillus and a preliminary investigation of lactobacillus plasmids of pickle[J].Journal of Food Science and Biotechnology,2013,32(6):639-644.(in Chinese)
[18]WANG Jinju,CUI Baoning,ZHANG Zhizhou.Flavor generation mechanism of pickle[J].Food Research and Development,2008,12:163-166.(in Chinese)
[19]SONG Chunlu,HU Wenzhong,CHEN Chen,et al.Research of fermentation and storage characteristic in Chinese sauerkraut[J].Science and Technology of Food Industry,2016,37(9):376-379.(in Chinese)
[20]CHEN Gong.Quality evaluation and standard discussion of Chinese pickle[J].Science and Technology of Food Industry,2009,30(2):335-338.(in Chinese)
[21]SU Yang.How to make Korean pickled vegetables and its flavor chemical principles[J].China Condiment,2010,35(8):71-74.(in Chinese)
[22]GAO Ling.The difference between Sichuan pickle and Korean pickle production[J].China Condiment,2004,12:3-5.(in Chinese)