摘要
南瓜是低脂低胆固醇的食品原料,以南瓜酱为主要原料,通过乳酸菌发酵探究其发酵特性和变化规律,研制发酵南瓜酱新产品,为提升南瓜产品的综合加工利用及新产品开发提供新思路、新方案和新工艺。以发酵剂接种量、发酵温度、加糖量和发酵时间为考查因素,以感官评价和酸度为指标设置单因素试验及正交试验L9(34),研究表明各因素对发酵南瓜酱感官评分的影响从大到小依次为加糖量>发酵剂接种量>发酵时间>发酵温度;且在发酵剂接种量4%,加糖量7%,发酵时间7 h,发酵温度37℃的条件下可以得到色泽鲜亮、质地绵密、入口微酸、后味微甜,具有特殊风味的发酵南瓜酱。此外,南瓜原料预处理同样是影响发酵特性的主要因素。
Pumpkin is a good food raw material with low fat and cholesterol.Pumpkin sauce was fermentated with Lactobacillus to explore the influence of parameters on its fermentation characteristics.The single-factor and orthogonal experiment L9(34)were set with the amount of starter cultures content,fermentation temperature,sugar content and fermentation time as factors and the sensory evaluation value and acidity as indicators.Test study indicated that:the effects of each factor on the sensory score of fermented pumpkin sauce ranged from large to small was sugar content>starter inoculation>fermentation time>fermentation temperature;In addition,the fermented pumpkin sauce with bright color,dense texture,slightly sour taste,and special flavor could be obtained under the conditions of 4%fermentation volume,7%sugar content,7 h fermentation time and 37℃fermentation temperature;Finally,the pretreatment of pumpkin raw materials is also the main factor of affecting the fermentation characteristics.This work provided new pumpkin products for improving the comprehensive processing and utilization.
作者
张杏媛
林少华
贾红亮
潘妍
罗红霞
郑立红
ZHANG Xingyuan;LIN Shaohua;JIA Hongliang;PAN Yan;LUO Hongxia;ZHENG Lihong(Beijing Vocational College of Agriculture,Beijing 102442,China;Beijing University of Agriculture,Beijing 102200,China;College of Food Science,Hebei Normal University of Science&Technology,Changli,Hebei 066600,China)
出处
《农产品加工》
2021年第13期1-5,共5页
Farm Products Processing
基金
北京市财政支持特高校建设专项项目“食品营养与安全应用技术协同创新中心项目”(PXM2020-157102-000025)
万人计划教学名师特殊支持项目(2020-00808)。
关键词
南瓜酱
原料处理
乳酸菌发酵
发酵特性
pumpkin paste
raw material treatment
lacticacid bacteria fermeutation
fermentation characteristics
