基于仿生学技术不同发酵方式酸浆水品质评价  

Evaluation of Suanjiangshui Quality in Different Fermentation Methods Based on Biomimetic Technology

作　　者：李姚 孔祥聪 琚兴波 侯强川 郭壮[1,2] 王玉荣[1,2] LI Yao;KONG Xiangcong;QU Xingbo;HOU Qiangchuan;GUO Zhuang;WANG Yurong(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory,Hubei University of Arts and Science,Xiangyang 441053,China;Hubei Yujia Catering Management Co.,Ltd.,Xiangyang 441000,China)

机构地区：[1]湖北文理学院,湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]湖北文理学院,乳酸菌生物技术与工程襄阳市重点实验室,湖北襄阳441053 [3]湖北璩家餐饮管理有限公司,湖北襄阳441000

出　　处：《食品工业科技》2022年第13期125-131,共7页Science and Technology of Food Industry

基　　金：襄阳市基础研究类科技计划项目(2021ABS002937);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)。

摘　　要：为比较研究纯种发酵与加引子发酵酸浆水品质差异,本研究分别采用发酵乳杆菌纯种发酵和以老卤水为引子发酵两种方式制作酸浆水,并使用电子舌、电子鼻和色度仪等仿生学设备对其感官品质进行检测。结果显示,发酵乳杆菌纯种发酵的酸浆水鲜味明显高于加引子发酵,而酸味和涩味呈现相反的趋势;挥发性风味方面,乳酸菌纯种发酵的酸浆水中芳香类物质的强度显著高于加引子发酵(P<0.05);经色度仪检测发现,乳酸菌纯种发酵酸浆水明亮度及绿度较引子发酵酸浆水高,二者色差显著(P<0.05)。多元统计学分析结果显示不同发酵方式制作的酸浆水品质整体存在显著性差异,导致差异的主要指标为鲜味、芳香类以及烷烃类挥发性风味物质。综上,乳酸菌纯种发酵的酸浆水品质更优。In order to compare and study the quality difference of Suanjiangshui between purebred fermentation and starter fermentation, Lactobacillus fermentum pure-bred fermentation and old brine fermentation were used to make Suanjiangshui, and the sensory quality was detected by bionic equipment such as electronic tongue, electronic nose and colorimeter. The results showed that the umami of pure fermentation of Lactobacillus fermentum was obviously higher than that of fermentation with old brine, while the sourness and astringency showed opposite trend. In terms of volatile flavor,the intensity of aromatic substances in Suanjiangshui fermented by pure lactic acid bacteria was significantly higher than that fermented by starters(P<0.05). The colorimeter detection showed the brightness and greenness of pure lactic acid bacteria fermented Suanjiangshui were higher than those of starters fermented, and the color difference between them was significant(P<0.05). The results of multivariate statistical analysis indicated that there were significant differences in the overall quality of Suanjiangshui produced by different fermentation methods, and the main indicators that caused the differences were umami, aromatic and alkane volatile flavor substances. In general, the quality of Suanjiangshui fermented by pure lactic acid bacteria was better.

关 键 词：酸浆水 纯菌发酵 引子 电子舌 电子鼻 色度仪 

分 类 号：TS201.1[轻工技术与工程—食品科学]