微生物发酵法制备鲜辣沙蟹汁工艺研究  

Study on Preparation Technology of Fresh and Spicy Ocypode Juice by Microbial Fermentation Method

作　　者：崔莹莹 李明燕 翟兴伟 童光森 CUI Ying-ying;LI Ming-yan;ZHAI Xing-wei;TONG Guang-sen(College of Culinary Science,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院烹饪学院,成都610100

出　　处：《中国调味品》2022年第3期140-145,共6页China Condiment

基　　金：国家级大学生创新创业训练计划(S201911552008)。

摘　　要：为了提升鲜辣沙蟹汁的品质,改良制备工艺。文章选择植物乳杆菌(Lactobacillus plantarum)和鲁氏酵母菌(Saccharomyces rouxii)作为发酵菌种,以感官评价和氨基酸态氮含量为指标,通过单因素实验结合正交实验优化最佳工艺条件及配方。研究结果表明,发酵时间为18 d,发酵温度为29℃,沙蟹添加量为1000 g,植物乳杆菌和鲁氏酵母菌的最佳混合浓度比例为4∶5,接种量为26 mL,辣椒为360 g,盐为340 g,在此工艺及配方条件下制备的鲜辣沙蟹汁品质最佳。对比分析了传统发酵法与微生物发酵法制备鲜辣沙蟹汁的感官评价和理化指标,结果表明,微生物发酵法与传统发酵法制备的鲜辣沙蟹汁相比,感官评分增加了6.53%,氨基酸态氮含量增加了9.48%,挥发性盐基氮含量下降了22.22%,游离氨基酸总量增加了12.98%,鲜味与甜味氨基酸含量增加了44.09%。综上,微生物发酵法能有效地改善鲜辣沙蟹汁的风味品质,对其工业化生产具有重要的理论意义与实际意义,也为相关调味品的研究提供了参考依据。In order to improve the quality of fresh and spicy Ocypode juice,the preparation technology is improved.In this paper,Lactobacillus plantarum and Saccharomyces rouxii are selected as the fermentation strains,sensory evaluation and amino acid nitrogen content are used as the indicators,and the optimal process conditions and formula are optimized through single factor experiment combined with orthogonal experiment.The research results show that the fermentation time is 18 days,the fermentation temperature is 29℃,the additive amount of Ocypode is 1000 g,the optimal mixing concentration ratio of Lactobacillus plantarum and Saccharomyces rouxii is 4∶5,the inoculation amount is 26 mL,chili is 360 g and salt is 340 g.The fresh and spicy Ocypode juice prepared under such process conditions and formula has the best quality.The sensory evaluation and physical and chemical indexes of fresh and spicy Ocypode juice prepared by traditional fermentation and microbial fermentation are compared and analyzed.The results show that compared with the fresh and spicy Ocypode juice prepared by traditional fermentation method,the sensory score is increased by 6.53%,the content of amino acid nitrogen is increased by 9.48%,the content of total volatile basic nitrogen is decreased by 22.22%,the total amount of free amino acids is increased by 12.98%,and the content of umami and sweet amino acids is increased by 44.09%.In conclusion,the microbial fermentation method can effectively improve the flavor and quality of fresh and spicy Ocypode juice,which has important theoretical and practical significance for its industrial production,and also provides a reference basis for the study on related condiments.

关 键 词：鲜辣沙蟹汁 微生物发酵法 调味品 风味改良 

分 类 号：TS201.1[轻工技术与工程—食品科学]