摘要
利用雪莲菌对豇豆进行发酵,以感官评分和总酸含量为评价指标,采用单因素和正交试验对发酵工艺进行优化;并采用高效液相色谱(HPLC)法和气相色谱—质谱联用(GC-MS)分析发酵前后风味物质的变化。结果表明,最佳发酵工艺条件为盐添加量4%,雪莲菌接种量1.5%,发酵温度25℃,发酵时间4 d,此条件下感官评分为87分,总酸含量为3.40 g/kg。雪莲菌发酵后共检出72种挥发性风味物质,与原料相比,新产生了56种挥发性风味物质。除醛类物质外,其他挥发性风味物质相对含量均增加,且醇类和酯类含量较高。与自然发酵相比,雪莲菌发酵后的挥发性物质种类和含量也较高。
Cowpea was fermented by kefir grains.The sensory score and total acid content were used as evaluation indicators.Single factor test and orthogonal test were used to optimize the fermentation process.And the changes of flavor substances before and after fermentation were analyzed by high performance liquid chromatography(HPLC)and gas chromatography-mass spectrometry(GC-MS).The results showed that the best fermentation process conditions of cowpea by kefir grains were as follows:salt concentration 4%,kefir grains inoculation amount 1.5%,fermentation temperature 25℃,fermentation time 4 d.Under these conditions,the sensory score was 87 points,and the total acid content was 3.40 g/kg.A total of 72 volatile flavor substances were detected in cowpea fermented by kefir grains.Compared with the raw material,56 new volatile flavor compounds were produced after fermentation.Except for aldehydes,the relative contents of other volatile flavor compounds increased,and the contents of alcohols and esters were higher.Compared with natural fermentation,the types and contents of volatiles were also higher after kefir grains fermentation.
作者
王玉玮
袁亚宏
岳田利
WANG Yu-wei;YUAN Ya-hong;YUE Tian-li(College of Food Science and Engineering,Northwest A&F University,Xianyang,Shaanxi 712100,China)
出处
《食品与机械》
北大核心
2021年第5期176-182,232,共8页
Food and Machinery
基金
国家“十三五”重点研发计划项目(编号:2019YFC1606703)。
关键词
雪莲菌
豇豆
发酵
总酸
风味
感官评分
kefir grains
cowpea
total acid
flavor
sensory score
