外源乳酸对糟辣椒发酵品质的影响  

Impact of Exogenous Lactic Acid on Chili Fermentation

作　　者：王晓芸[1] 丁筑红[1] 吴彩云[1] 李小鑫[1] 郑文宇[1] 刘海[1] 

机构地区：[1]贵州大学生命科学学院,贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《食品科学》2013年第19期224-228,共5页Food Science

基　　金：贵阳市星火计划项目([2010]筑科农合同字第1-农-19号)

摘　　要：为探讨外源乳酸对糟辣椒发酵品质的影响,测定不同乳酸添加量对发酵过程中与脆度相关的指标变化,及对糟辣椒发酵成熟品质的影响。结果发现:乳酸添加量对糟辣椒发酵品质存在影响;发酵过程中,随着乳酸添加量的增加,对发酵前期产酸的抑制作用逐渐增强,乳酸组的总酸含量、pH值与自然发酵(对照组)间存在显著差异(P<0.05),发酵起始pH值明显下降、总酸含量显著提高;乳酸组和对照组在辣椒的果胶酶活性、果胶组分含量无显著差异(P>0.05)。辣椒加工成糟辣椒后,其脆度值较新鲜辣椒显著降低(P<0.05);而对照组与乳酸组的糟辣椒产品脆度之间无显著性差异(P>0.05),颜色之间差异显著(P<0.05),乳酸对糟辣椒有护色作用。此外,乳酸还可改善产品风味,并对糟辣椒发酵中的杂菌污染有抑制作用。其中,乳酸添加量为0.3%时,可提升糟辣椒口感、对其果胶酶活性有抑制作用、有利于护色、对发酵中的杂菌有抑制作用,改善糟辣椒产品品质。This study aimed to investigate the influence of different amounts of exogenous lactic acid on the brittleness, color parameters and sensory quality of fermented chili. The results suggested that fermented chili quality was influenced by the amount of lactic acid. The inhibition of acid production was gradually increased with addition of an increasing amount of lactic acid during the early fermentation period. There were significant differences （P 〈 0.05） in total acid content and pH in comparison with the control （natural fermentation）. The pH decreased while the total acid content increased significantly at the beginning of fermentation. No significant difference in pectinase activity or pectin components was observed between the lactic acid addition group and the control group （P 〉 0.05）. The brittleness of fermented chili was reduced significantly compared to fresh chill while no significant difference was found between the lactic acid addition group and the control group （P 〉 0.05）.The significant difference （P 〈 0.05） in color parameters between both groups showed the color protection effect of lactic acid. In addition, lactic acid could improve the flavor of the product, and it had certain inhibitory activity against bacteria. In summary, addition of 0.3% lactic acid to the raw materials can improve the taste of fermented chili, inhibit pectinase activity, protect the color and inhibit bacterial contamination.

关 键 词：糟辣椒 乳酸 发酵 品质 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]