多菌种接种发酵生产低盐剁辣椒的工艺优化
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摘要
试验菌种肠膜明串珠菌(Leuconostoc mesenteroides)、植物乳杆菌(Lactobacillus plantarum)、发酵乳杆菌(Lactobacillus fermentum)和嗜酸乳杆菌(Lactobacillus acidophilus)按照1:1:1:1的配方,以脆度、总酸和感官评分为考察指标,研究了菌种接种量、食盐添加量和发酵时间对剁辣椒品质的影响。结果表明:随着菌种添加量和食盐添加量的增加,剁辣椒的脆度先增加后减小,且脆度随着发酵时间的延长而逐步降低,影响剁辣椒脆度Fmax值的主次顺序为发酵时间>食盐添加量>接种量,影响感官评分的主次顺序为接种量>发酵时间>食盐添加量,多菌种发酵生产低盐剁辣椒的最佳工艺条件为接种量6%,食盐添加量6%,发酵时间5 d,发酵温度37℃,在此条件下加工的低盐剁辣椒脆度Fmax值为12316.3 g,感官评分为87.9分,总酸含量为0.52%,最终获得的产品香气浓郁,色泽鲜红,口感脆嫩,达到优质剁辣椒的要求。
The experiments were carried out with a 1:1:1:1 ratio of Leuconostoc mesenteroides,Lactobacillus plantarum,Lactobacillus fermentum,and Lactobacillus acidophilus.With brittleness,total acid and sensory score as evaluation indexes,the effects of inoculation content,salt content and fermentation time on the quality of chopped capsicum were studied.The results showed that the brittleness of chopped capsicum first increased and then decreased with the increase of the amount of strains and salt,and the brittleness decreased gradually with the extension of fermentation time.The influencing order of brittleness Fmax was fermentation time>salt content>inoculation content.The influencing order of sensory score was inoculation content>fermentation time>salt content.The optimum conditions for producing low-salt chopped capsicum were inoculation content 6%,salt content 6%,fermentation time 5 d,and fermentation temperature 37 ℃.On the conditions,the Fmax of low salt chopped capsicum was 12316.3 g,the sensory score was 87.9,and the total acid content was 0.52%.The finished product has a strong aroma,bright red color and crispy taste,which meets the requirements of high quality chopped capsicum.
The experiments were carried out with a 1:1:1:1 ratio of Leuconostoc mesenteroides,Lactobacillus plantarum,Lactobacillus fermentum,and Lactobacillus acidophilus.With brittleness,total acid and sensory score as evaluation indexes,the effects of inoculation content,salt content and fermentation time on the quality of chopped capsicum were studied.The results showed that the brittleness of chopped capsicum first increased and then decreased with the increase of the amount of strains and salt,and the brittleness decreased gradually with the extension of fermentation time.The influencing order of brittleness Fmax was fermentation time>salt content>inoculation content.The influencing order of sensory score was inoculation content>fermentation time>salt content.The optimum conditions for producing low-salt chopped capsicum were inoculation content 6%,salt content 6%,fermentation time 5 d,and fermentation temperature 37 ℃.On the conditions,the Fmax of low salt chopped capsicum was 12316.3 g,the sensory score was 87.9,and the total acid content was 0.52%.The finished product has a strong aroma,bright red color and crispy taste,which meets the requirements of high quality chopped capsicum.
引文
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[25]GB/T 12456-2008,食品中总酸的测定[S]GB/T 12456-2008,Determination of Total Acids in Foods[S]
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[29]谢靓,蒋立文.不同食盐含量对发酵辣椒质构的变化研究[J].中国酿造,2014,33(11):59-62XIE Jing,JIANG Li-wen.Effect of different salt content on change of fermented chili texture[J].China Brewing,2014,33(11):59-62
[30]张洪超,薛张芝,周红丽,等.纯种乳酸菌混合发酵对生姜品质的影响[J].食品工业科技,2017,38(20):125-131ZHANG Hong-chao,XUE Zhang-zhi,ZHOU Hong-li.Effect of mixed fermentation of pure lactic acid bacteria on the quality of ginger[J].Science and Technology of Food Industry,2017,38(20):125-131
[2]张晶,金莎,董蕊,等.辣椒的药理作用研究进展[J].中国药房,2010,21(7):663-665ZHANG Jing,JIN Sha,DONG Rui,et al.Research progress on pharmacological action of capsicum[J].China Pharmacy,2010,21(7):663-665
[3]李焕玲.辣椒真菌性病害发生的种类[J].长江蔬菜,2014,31(21):43-45LI Huan-ling.Types of fungal diseases occurring in pepper[J].Journal of Chang-jiang Vegetables,2014,31(21):43-45
[4]黄任中,黄启中,吕中华,等.我国干制辣椒产业现状及发展对策[J].中国蔬菜,2015,1(2):9-11HUANG Ren-zhong,HUANG Qi-zhong,LYU Zhong-hua,et al.Present situation and development countermeasures of dry chili industry in China[J].China Vegetables,2015,1(2):9-11
[5]Geleta L F,Labuschagne M T.Combining ability and heritability for Vitamin C and total soluble solids in pepper(Capsicum annuum L.)[J].Journal of the Science of Food&Agriculture,2010,86(9):1317-1320
[6]刘向前,冯爱国,李春艳.辣椒营养成分开发利用研究进展[J].农业工程,2013,3(1):48-51LIU Xiang-qian,FENG Ai-guo,LI Chun-yan.Development and utilization of chili nutrients[J].Agricultural Engineering,2013,3(1):48-51
[7]卢星军.辣椒汁工业化生产技术研究及应用[D].长沙:湖南农业大学,2015LU Xing-jun.Explore and application of chili sauce industrial production technology[D].Changsha,Hunan Agricultural University,2015
[8]赵思扬,叶香玲.辣椒产业坐上中国最大蔬菜产业宝座[N/OL].中国食品报,2016-2-1ZHAO Si-yang,YE Xiang-ling.Pepper industry sits on the throne of China's largest vegetable industry[N/OL].China Food News,2016-2-1
[9]萨仁高娃,胡文忠,姜爱丽.辣椒营养保健功能及辣椒食品的研究进展[J].食品工业科技,2012,33(15):371-375SA-ren-gao-wa,HU Wen-zhong,JIANG Ai-li.Research process in pharmacological function and products of chili[J].Science and Technology of Food Industry,2012,33(15):371-375
[10]王晶晶,王蓉蓉,刘成国,等.低钠盐发酵剁辣椒的挥发性成分研究[J].农产品加工,2017,18:32-36WANG Jing-jing,WANG Rong-rong,LIU Cheng-guo,et al.Volatile compounds of chopped pepper with low sodium salt[J].Farm Products Processing,2017,18:32-36
[11]郭秀云,张雅玮,彭增起.食盐减控研究进展[J].食品科学,2012,33(21):374-378GUO Xiu-yun,ZHANG Ya-wei,PENG Zeng-qi.Research progresses in reduction and control of salt intake[J].Food Science,2012,33(21):374-378
[12]张海,冯成利,屈春虹,等.多菌种速酿发酵辣椒的研制[J].中国调味品,1992,7:18-20ZHANG Hai,FENG Cheng-li,QU Chun-hong,et al.Development of quick fermented chili with multi strains[J].Chinese Condiment,1992,7:18-20
[13]杨玉新,任花,李丹.辣椒酱复合菌种发酵工艺的研究[J].中国酿造,2011,30(8):162-164YANG Yu-xin,REN Hua,LI Dan.Pepper sauce fermentation technology with multi-strains[J].China Brewing,2011,30(8):162-164
[14]孙庆申,王艺,杨丽娟,等.复合酸菜发酵剂乳酸菌的优选及鉴定[J].黑龙江大学工程学报,2013,4(4):35-39SUN Qin-shen,WANG Yi,YANG Li-juan,et al.Isolation and identification of the preferably selected lactic acid bacteria from marketed pickled cabbage[J].Journal of Engineering of Heilongjiang University,2013,4(4):35-39
[15]陈惠音,杨汝德.超低盐多菌种快速发酵腌菜技术[J].食品科学,1994,15(5):18-22CHEN Hui-yin,YANG Ru-de.Rapid fermentation of pickles with ultralow-salt and multi-strains[J].Food Science,1994,15(5):18-22
[16]张菊华,单扬.多菌种乳酸菌泡辣椒的工艺研究[J].辣椒杂志,2004,3(4):45-46ZHANG Ju-hua,SHAN Yang.Study on the technology of pickled capsicum with multi-strains of lactic acid bacteria[J].Journal of China Capsicum,2004,3(4):45-46
[17]丁筑红,何绪晓,俞露,等.不同处理工艺对发酵辣椒品质特性的影响[J].中国调味品,2008,33(6):49-53DING Zhu-hong,HE Xu-xiao,YU Lu,et al.Effects of different treatment processes on quality characteristics of fermented chili[J].China Condiment,2008,33(6):49-53
[18]谢靓,李梓铭,蒋立文.接种耐盐植物乳杆菌对不同盐渍程度发酵辣椒挥发性成分的影响[J].食品科学,2015,36(16):163-169XIE Jing,LI Zi-ming,JIANG Li-wen.Effect of salt-tolerant Lactobacillus incubation on volatile components in pickled pepper with different salinities[J].Food Science,2015,36(16):163-169
[19]张国华,何国庆.传统发酵食品中乳酸菌多样性及其功能特性[J].中国食品学报,2013,13(9):174-181ZHANG Guo-hua,He Guo-qin.Diversity and functional characteristics of lactic acid bacteria in traditional fermented food[J].Journal of Chinese Institute of Food Science and Technology,2013,13(9):174-181
[20]曾希珂,张喻,罗凤莲,等.多菌种发酵辣椒汁培养基配方的优化[J].中国酿造,2017,36(11):91-95ZENG Xi-ke,ZHANG Yu,LUO Feng-lian,et al.Optimization of medium formula of multi-strains fermentation of pepper juice[J].China Brewing,2017,36(11):91-95
[21]邓放明,李罗明,刘素纯,等.碎鲜辣椒发酵制品系列产品生产技术[J].食品与机械,2004,20(2):52-53DENG Fang-ming,LI Luo-ming,LIU Su-chun,et al.Processing technology of fermented piece and verdure chili[J].Food and Machinery,2004,20(2):52-53
[22]母应春,曾海英,谭书明,等.辣椒不同减菌化预处理效果对比研究[J].食品科学,2008,29(11):250-255MU Ying-chun,ZENG Hai-ying,TAN Shu-ming,et al.Comparative study on different microbe-reducing pretreatment effects of pepper[J].Food Science,2008,29(11):250-255
[23]张海,冯成利,屈春虹,等.多菌种速酿发酵辣椒的研制[J].中国调味品,1992,17(7):18-20ZHANG Hai,FENG Cheng-li,QU Chun-hong,et al.Development of a variety of quickly fermented chili[J].Chinese Condiment,1992,17(7):18-20
[24]张晓.芹菜泡菜的盐渍及发酵新技术研究[D].长沙:湖南农业大学,2013ZHANG Xiao.Study on salinization and new fermented technology of pickled celery[D].Changsha:Hunan Agricultural University,2013
[25]GB/T 12456-2008,食品中总酸的测定[S]GB/T 12456-2008,Determination of Total Acids in Foods[S]
[26]闫文华,陆欢,郑胜丰,等.鲜脆剁辣椒生产工艺优化[J].食品与机械,2010,26(5):151-154YAN Wen-hua,LU Huan,ZHENG Shen-feng,et al.Optimization the production technology of fresh-crisp chopped capsicum[J].Food Machinery,2010,26(5):151-154
[27]邓放明,李罗明,尹华,等.碎鲜辣椒发酵制品发酵用乳酸菌的选育与接种发酵试验[J].食品科学,2005,26(3):83-86DENG Fang-ming,LI Luo-ming,YIN Hua,et al.Isolation and selection of Lactobacillus strains for fermented piece of broken verdure chili and inoculation fermentation experiment[J].Food Scinece,2005,26(3):83-86
[28]林燕文,蔡汉权,陈晓芸,等.乳酸菌发酵型枸杞泡菜最佳工艺条件研究[J].现代食品科技,2006,22(3):131-133LIN Yan-wen,CAI Han-quan,CHEN Xiao-yun,et al.The optimal processing of Lycium bararum pickle fermented by lactic acid bacteria[J].Modern Food Science and Technology,2006,22(3):131-133
[29]谢靓,蒋立文.不同食盐含量对发酵辣椒质构的变化研究[J].中国酿造,2014,33(11):59-62XIE Jing,JIANG Li-wen.Effect of different salt content on change of fermented chili texture[J].China Brewing,2014,33(11):59-62
[30]张洪超,薛张芝,周红丽,等.纯种乳酸菌混合发酵对生姜品质的影响[J].食品工业科技,2017,38(20):125-131ZHANG Hong-chao,XUE Zhang-zhi,ZHOU Hong-li.Effect of mixed fermentation of pure lactic acid bacteria on the quality of ginger[J].Science and Technology of Food Industry,2017,38(20):125-131