FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (20): 171-177.doi: 10.7506/spkx1002-6630-20190416-208

• Bioengineering • Previous Articles     Next Articles

XIA Ji, FANG Yong, WANG Mengmeng, ZHANG Yixiang, YANG Wenjian, MA Ning, HU Qiuhui, PEI Fei

XIA Ji, FANG Yong, WANG Mengmeng, ZHANG Yixiang, YANG Wenjian, MA Ning, HU Qiuhui, PEI Fei   

  1. (Key Laboratory of Grains and Oils Quality Control and Processing, Cooperative Innovation Center for Modern Grain Circulation and Security of Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economic, Nanjing 210023, China)
  • Online:2019-10-25 Published:2019-10-25

Abstract: To improve the quality of Lentinus edodes kimchi, the effect of low temperature blanching conditions, nitrite control and fermentation methods on the texture and flavor characteristics of L. edodes kimchi were investigated. The results showed that the optimal conditions for blanching pre-treatment were 55 ℃ and 20 min, and the L value, hardness and elasticity of the resulting kimchi were 30.64, 43.49 N and 0.59 mJ, respectively. Moreover, the nitrite content in kimchi was decreased from 6.16 to 3.11 mg/kg by addition of 0.5‰ VC before fermentation. Meanwhile, the process of pure culture fermentation lasted for 7 days, which was shorter than natural fermentation (11 days). Additionally, the pure culture fermentation increased the amounts of total free amino acids as well as the flavor-active compounds acids, alcohols, aldehydes and alkanes by 49.7%, 2.17%, 5.88%, 1.07% and 4.37%, respectively compared to natural fermentation. In summary, this study provides a theoretical basis for the industrialization and standardization of L. edodes kimchi.

Key words: Lentinus edodes, low-temperature blanching, fermentation, texture, flavor

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