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投稿时间：2022-10-26
投稿时间：2022-10-26
中文摘要: 为开发一款品质优良的方便型发酵苦竹笋产品，研究发酵方式和发酵工艺条件对发酵苦竹笋品质的影响，以苦竹笋为主要原料，以产品的总酸含量、VC 含量、亚硝酸盐含量和感官评分为评价指标，确定苦竹笋的发酵方式，采用单因素与正交试验相结合的方法筛选苦竹笋的最优发酵工艺条件，利用顶空固相微萃取-气相色谱-质谱分析发酵苦竹笋成品的挥发性成分。结果表明，接种乳酸菌发酵为最佳发酵方式；最优发酵工艺条件为蔗糖添加量2%、食盐添加量5%、乳酸菌粉接种量0.10%，发酵时间6 d；成品中检测出25 种挥发性成分，包括醇类5 种、酯类7 种、烯烃类7 种、醚类1 种、酸类1 种、酮类1 种、其他3 种，相对含量依次为48.13%、33.69%、11.99%、4.16%、0.22%、0.19%、1.62%。该条件下制作的发酵苦竹笋产品色泽好、风味佳、质地脆嫩。
Abstract:In order to develop a convenient fermented bitter bamboo shoot product with good quality，the effects of fermentation methods and fermentation conditions on the product quality were studied. The fermentation method of Pleioblastus amarus shoots was determined with total acid content，nitrite content，VC content，and sensory score as the evaluation indexes. Furthermore，the fermentation parameters of bamboo shoots were determined by single factor tests and an orthogonal test，and the volatile components of the finished products were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The results showed that the best fermentation method was inoculation with lactic acid bacteria. The optimum fermentation conditions were 2% sucrose，5% salt，0.10% lactic acid bacteria powder，and fermentation for 6 days.A total of 25 volatile components were detected in finished products，including 5 alcohols，7 esters，7 alkenes，1 ether，1 acid，1 ketone，and 3 other components，with the relative content of 48.13%，33.69%，11.99%，4.16%，0.22%，0.19%，and 1.62%，respectively. The convenient fermented bitter bamboo shoots produced with the above fermentation parameters had a good color，a good flavor，and a crisp texture.
keywords: Pleioblastus amarus shoots fermentation product process technology volatile component lactic acid bacteria
文章编号：202404019 中图分类号： 文献标志码：
基金项目:四川省科技厅项目（2019YJ0337）；宜宾学院科研项目（2022YY08）
| 作者 | 单位 |
| 张长贵1，2，郑耀伟1，潘婉舒1，2，张耕3 | 1.宜宾学院农林与食品工程学部，四川宜宾 644000；2.固态发酵资源利用四川省重点实验室，四川宜宾 644000；3.四川彭州广乐食品有限公司，四川彭州 611930 |
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