摘要
为研究不同菌种对发酵大蒜液品质的影响,对大蒜发酵过程中总酚、可滴定酸、甲醇、乙醇等理化指标和羟基自由基清除能力进行监测,利用高效液相色谱法分析其有机酸种类及其含量,采用电子舌分析不同发酵时间发酵大蒜的味感变化。结果表明,不同菌种(酿酒酵母或植物乳杆菌)发酵制备的大蒜液,在其发酵过程中,总酚、可滴定酸均呈现上升的趋势,发酵大蒜中共检测到六种有机酸(酒石酸、苹果酸、乳酸、醋酸、柠檬酸、琥珀酸),其中苹果酸和乳酸的含量较高;植物乳杆菌制备的发酵大蒜液在发酵前期,各滋味响应值变化趋势较大,其中酸味响应值在发酵4 d时迅速增加到9.21±0.03,咸味响应值在发酵4 d时迅速降低到-21.11±0.01。羟基自由基清除能力、甲醇和乙醇呈现出先升高后趋于平稳的趋势,植物乳杆菌组发酵至80 d时,羟基自由基清除能力为99.88%±0.05%;酿酒酵母发酵产生的乙醇含量较高,植物乳杆菌发酵产生的甲醇含量较高,甲醇含量均在安全范围内。综合评价菌种发酵对发酵大蒜液的品质影响为:植物乳杆菌优于酿酒酵母,该研究为菌种发酵大蒜液产品的研究开发提供了理论依据。
In order to compare the change trend of fermented garlic broth by different strains in the fermentation process,the chemical and physical index of total phenol, titratable acid, methanol, ethanol, and hydroxyl radical scavenging capacity during the fermentation process were determined, then the types and content of organic acid was analyzed by high performance liquid chromatography. The taste of fermented garlic broth at different fermentation time was analyzed by electronic tongue. The results showed that the total phenols and titratable acids of fermented garlic broth prepared by different strains(Saccharomyces cerevisiae and Lactobacillus plantarum) showed an upward trend during the fermentation process. The content of six organic acids(tartaric acid, malic acid, lactic acid, acetic acid, citric acid, succinic acid) was measured in fermented garlic broth, among which the content of malic acid and lactic acid was relatively high. The taste response value of fermented garlic broth prepared by Lactobacillus plantarum had a large change in the early stage of fermentation. The value of sourness response rapidly increased to 9.21±0.03 after 4 days of fermentation, and the value of saltiness response rapidly decreased to-21.11±0.01 after 4 days of fermentation. The scavenging capacity hydroxyl radicals and the content of methanol, ethanol showed a trend that firstly increasing and then keeping in a steady state. The hydroxyl radical scavenging ability for fermented garlic solution was 99.88%±0.05% after 80 days of fementation by Lactobacillus plantarum. The ethanol content produced by Saccharomyces cerevisiae fermentation was higher, while the content of methanol produced by fermentation of Lactobacillus plantarum was higher. Considering the comprehensive evaluation of the effects of strains on the quality of fermented garlic broth, Lactobacillus plantarum was more suitable for garlic fermentation than Saccharomyces cerevisiae, methanol content was within the safe range. This research would provide a theoretical study for the research and development of garlic fermentation products.
作者
牛娜娜
郭璐
罗丹
王珍珍
沙如意
韩洪庚
张黎明
戴静
毛建卫
NIU Nana;GUO Lu;LUO Dan;WANG Zhenzhen;SHA Ruyi;HAN Honggeng;ZHANG Liming;DAI Jing;MAO Jianwei(School of Biological and Chemical Engineering,Zhejiang University of Science&Technology,Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,Hangzhou 310023,China;Jiangsu Liming Food Group Co.,Ltd.,Xuzhou 221354,China;Zhejiang Industry Polytechnic College,Shaoxing 312000,China)
出处
《食品工业科技》
CAS
北大核心
2022年第10期104-111,共8页
Science and Technology of Food Industry
基金
江苏省苏北专项科技计划项目(XZ-SZ201931)
浙江省属高校基本科研业务费专项资金(2019JL10)。
关键词
大蒜
酿酒酵母
植物乳杆菌
发酵
有机酸
滋味
抗氧化活性
garlic
Saccharomyces cerevisiae
Lactobacillus plantarum
fermentation
organic acid
taste
antioxidant activity
