食品科学

• 基础研究 • 上一篇    下一篇

不同淀粉原料对鲊海椒发酵过程中滋味品质的影响

刘淑贞,王 丹,周才琼*   

  1. 西南大学食品科学学院,重庆市特色食品工程技术研究中心,重庆 400716
  • 出版日期:2016-04-15 发布日期:2016-04-13

Effect of Different Starches on Flavor Quality during the Fermentation Zhahaijiao, a Chinese Traditional Fermented Chili Product

LIU Shuzhen, WANG Dan, ZHOU Caiqiong*   

  1. Chongqing Engineering Research Center of Regional Food, College of Food Science, Southwest University, Chongqing 400716, China
  • Online:2016-04-15 Published:2016-04-13

摘要:

采用粳米、玉米和芋头-玉米3 种不同淀粉配料制备鲊海椒进行自然乳酸发酵,研究鲊海椒在发酵过程中主要滋味品质成分的变化。结果发现3 种不同淀粉配料制备的鲊海椒总酸、游离氨基酸含量随发酵时间延长极显著增加(P<0.01),盐含量略增;总酸含量在发酵15 d后上升趋缓;游离氨基酸含量在发酵30 d后上升趋缓,其中粳米鲊海椒游离氨基酸含量在发酵过程中增加迅速,发酵60~90 d时游离氨基酸含量明显高于另外两种鲊海椒(P<0.01);3 种不同淀粉配料制备的鲊海椒辣椒素及二氢辣椒素发酵15~45 d保留较多,在发酵60 d后相对较低。3 种不同淀粉配料制备的鲊海椒可溶性总糖含量都逐渐下降,粳米和玉米鲊海椒发酵60 d后相对较低,而芋头-玉米鲊海椒发酵15 d后可溶性总糖已降至较低水平。表明不同淀粉配料会影响鲊海椒发酵滋味品质的形成。综合鲊海椒酸辣咸鲜和微甜的滋味品质特点,以发酵30 d左右为宜,延长发酵时间可降低鲊海椒制品的辣度及微甜的滋味品质。

关键词: 淀粉原料, 鲊海椒, 发酵, 滋味品质

Abstract:

Three different starch sources including japonica rice flour, maize flour and taro-maize flour were used for
preparing Zhahaijiao, a Chinese traditional fermented chili product, by spontaneous lactic acid fermentation, and changes
in the flavor quality of Zhahaijiao during the fermentation process were studied. Results showed that the contents of total
acid and free amino acids in Zhahaijiao made with different starches significantly increased (P < 0.01), and the content of
salt slightly increased with the extension of fermentation time. The content of total acid increased slowly after 15 days of
fermentation, and the content of free amino acids increased slowly after 30 days of fermentation. The content of free amino
acids in Zhahaijiao made with japonica rice flour increased rapidly during the fermentation process and was apparently
higher than that in Zhahaijiao made with two other starches after fermentation for 60–90 days (P < 0.01). The contents
of capsaicin and dihydrocapsaicin in Zhahaijiao remained at higher levels after 15–45 days of fermentation, but were
relatively low on the 60th day of fermentation, in dependent of the type of starch used. The content of total soluble sugar
(TSS) gradually declined; the TSS levels of Zhahaijiao made with japonica rice flour and maize flour were relatively low
after fermentation for 60 days, while Zhahaijiao made with taro-maize flour dropped to a lower level after only 15 days
of fermentation. Therefore, different starches can affect the formation of the favor quality of Zhahaijiao. Based on taste
qualities of Zhahaijiao including sourness, pungency, umami, saltiness and slight sweetness, the optimal fermentation time is
30 days, and extended fermentation time can adversely impact its pungency degree and sweet taste quality.

Key words: starch sources, Zhahaijiao, fermentation, flavor quality

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