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中国精品科技期刊2020
张诗瑶,肖玥,王新瑜,等. 不同接种发酵和自然发酵对小米辣品质特性的影响[J]. 食品工业科技,2024,45(12):129−139. doi: 10.13386/j.issn1002-0306.2023070254.
引用本文: 张诗瑶,肖玥,王新瑜,等. 不同接种发酵和自然发酵对小米辣品质特性的影响[J]. 食品工业科技,2024,45(12):129−139. doi: 10.13386/j.issn1002-0306.2023070254.
ZHANG Shiyao, XIAO Yue, WANG Xinyu, et al. Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches[J]. Science and Technology of Food Industry, 2024, 45(12): 129−139. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070254.
Citation: ZHANG Shiyao, XIAO Yue, WANG Xinyu, et al. Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches[J]. Science and Technology of Food Industry, 2024, 45(12): 129−139. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070254.

不同接种发酵和自然发酵对小米辣品质特性的影响

Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches

  • 摘要: 为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析。结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P<0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量。此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软。综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺。

     

    Abstract: To investigate the effects of different brine and fermentation methods on the quality characteristics of fermented chili peppers, this study employed four different fermentation methods: Natural fermentation with sterile water, co-inoculation fermentation (Lactiplantibacillus plantarum KUST-D1303:Pichia manshurica KUST-F1705=1:1) with sterile water, natural fermentation with aged brine and co-inoculation fermentation with aged brine. The quality characteristics of the fermented chili peppers were compared and analyzed. Results showed that compared to other fermentation methods, co-inoculation fermentation with aged brine significantly (P<0.05) increased the number of lactic acid bacteria, organic acid content, and the variety and concentration of volatile flavor compounds, especially alcohols, terpenes, and sulfur-containing compounds, while reducing nitrite content. Additionally, the pH of fermented chili peppers by co-inoculation with aged brine decreased rapidly and remained stable, which helped delay the yellowing and softening of chili peppers during fermentation. In conclusion, co-inoculation fermentation with aged brine can enhance the safety, flavor profile, and taste of fermented chili peppers, making it the optimal process for fermented chili peppers.

     

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