分段发酵模式对郫县豆瓣甜瓣子发酵过程中微生物及产品品质的影响

doi:10.7506/spkx1002-6630-20200108-104

食品科学 ›› 2021, Vol. 42 ›› Issue (10): 65-72.doi: 10.7506/spkx1002-6630-20200108-104

分段发酵模式对郫县豆瓣甜瓣子发酵过程中微生物及产品品质的影响

李雄波，邓维琴，李恒，范智义，李洁芝，陈功

（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；2.四川东坡中国泡菜产业技术研究院，四川眉山 620030）

出版日期:2021-05-25 发布日期:2021-06-02
基金资助:
四川省科技厅重点研发项目（2019YFN0018）；成都市科技计划项目（2018-YF09-00036-SN）

Effect of Stepwise Fermentation Modes on Microbial Population and Quality of Pixian Broad Bean Paste Mash during Fermentation

LI Xiongbo, DENG Weiqin, LI Heng, FAN Zhiyi, LI Jiezhi, CHEN Gong

(1. Sichuan Food Fermentation Industry Research and Design Institute Co. Ltd., Chengdu 611130, China;2. Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620030, China)

Online:2021-05-25 Published:2021-06-02

摘要/Abstract

摘要： 分别建立2 种“先低盐后高盐、先低温后高温”的分段发酵模式，其中模式1发酵条件为前期食盐质量分数为6%，12 ℃发酵12 d；中期食盐质量分数为6%，37 ℃发酵4 d；后期食盐质量分数为15%，37 ℃发酵14 d。模式2发酵前期和中期食盐质量分数为9%，其余条件与模式1相同。以传统高温发酵为对照，监测发酵过程中霉菌总数、细菌总数及理化指标的变化规律，并对发酵结束的甜瓣子样品进行生物胺和挥发性成分分析。结果表明，分段发酵（模式1、模式2）中霉菌和细菌总数都呈先保持相对稳定后快速下降的变化趋势，而对照组中霉菌总数随着发酵的进行其数量不断下降，细菌总数则先下降后缓慢增加至稳定。发酵结束时，模式1、模式2和对照组甜瓣子中总酸质量分数分别为0.96%、0.92%、0.87%，氨基酸态氮质量分数分别为0.76%、0.83%、0.66%，生物胺含量分别为122.93、126.50、176.12 mg/kg。此外，模式1和模式2发酵甜瓣子中挥发性成分种类和含量均高于对照组，其中模式1中挥发性成分含量最高，特别是酯类化合物。感官评价显示，模式1发酵甜瓣子的感官品质最佳，模式2次之，对照组最差。综合分析可知，分段发酵（模式1、模式2）甜瓣子品质优于传统高温发酵甜瓣子，尤其是模式1。

关键词: 甜瓣子；分段发酵；微生物；品质

Abstract: Two stepwise fermentation modes of low salt and low temperature followed by high salt and high temperature for the production of Pixian broad bean paste were established in this study. In mode 1, salinity, temperature and fermentation time were set as 6%, 12 ℃ and 12 days for the early stage; 6%, 37 ℃ and 4 days for the middle stage; 15%, 37 ℃ and 14 days for the late stage, respectively. The conditions for mode 2 were the same as those for mode 1 except that the salinity was 9% at the early and middle stages of fermentation. The traditional high temperature fermentation was set as the control group. The changes of mold count, total bacterial count and physicochemical indexes were detected during the fermentation process. Meanwhile, the biogenic amines and volatile components of broad bean paste mash samples at the end of fermentation were analyzed. The results showed the mold count and total bacterial count kept stable at first, and then decreased rapidly in the two stepwise fermentation modes. In the control group, the mold count kept decreasing during fermentation, while the total number of bacteria decreased at the beginning and then increased slowly to reach a plateau. At the end of fermentation, the contents of total acid, amino acid nitrogen and biogenic amine in the mode 1, mode 2 and control groups were 0.96%, 0.92% and 0.87%; 0.76%, 0.83% and 0.66%; and 122.93, 126.50 and 176.12 mg/kg, respectively. In addition, the types and contents of volatile compounds in modes 1 and 2 were higher than those in the control group. The total content of volatile compounds especially esters was the highest in mode 1. Sensory evaluation showed that the sensory quality of mode 1 was the best, followed by mode 2, while the control group was the worst. The comprehensive analysis showed that the quality of broad bean paste mashes produced by the stepwise fermentation modes was better than that of the control group, especially mode 1.

Key words: Pixian broad bean paste mash; stepwise fermentation; microorganism; quality

中图分类号:

TS264.2

李雄波，邓维琴，李恒，范智义，李洁芝，陈功. 分段发酵模式对郫县豆瓣甜瓣子发酵过程中微生物及产品品质的影响[J]. 食品科学, 2021, 42(10): 65-72.

LI Xiongbo, DENG Weiqin, LI Heng, FAN Zhiyi, LI Jiezhi, CHEN Gong. Effect of Stepwise Fermentation Modes on Microbial Population and Quality of Pixian Broad Bean Paste Mash during Fermentation[J]. FOOD SCIENCE, 2021, 42(10): 65-72.

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分段发酵模式对郫县豆瓣甜瓣子发酵过程中微生物及产品品质的影响

Effect of Stepwise Fermentation Modes on Microbial Population and Quality of Pixian Broad Bean Paste Mash during Fermentation

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