渥堆发酵对梅干菜风味的影响  

Effect of Fermentation on the Flavor of Pickled and Dried Mustard

作　　者：胡雨萌 李鹏伟 任立群 王海松 HU Yumeng;LI Pengwei;REN Liqun;WANG Haisong(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500;Zhangjiagang Fanghua Agricultural Technology Co.,Ltd,Zhangjiagang 215636,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]张家港市芳华农业科技有限公司,江苏张家港215636

出　　处：《常熟理工学院学报》2023年第5期57-61,共5页Journal of Changshu Institute of Technology

基　　金：常熟理工学院大学生实践创新训练计划项目“梅干菜提香发酵剂的制备”(XJDC2021141)。

摘　　要：本文研究了渥堆发酵时表层、中层和底层梅干菜中的营养成分、氨基酸组成以及挥发性成分含量的变化.结果表明:渥堆发酵20 d后,表层和中层梅干菜中的粗纤维和可溶性糖含量显著下降(P<0.05);表层、中层和底层梅干菜中的总氨基酸含量、鲜味氨基酸含量和甜味氨基酸含量显著增加(P<0.05),其中渥堆中层梅干菜中的总氨基酸和呈味氨基酸含量最高.挥发性成分分析显示渥堆发酵显著降低梅干菜中烃类、酚类和硫化物等的含量(P<0.05),显著增加酮类、醇类和酯类化合物的含量(P<0.05).其中中层梅干菜中的烃类、醛类、酮类、酯类和硫化物的含量高于表层和底层.本研究表明渥堆发酵有助于提升梅干菜中风味物质的含量.We studied the variations of the content of nutrient,amino acids,and volatile compounds at the surface,the middle and the bottom of fermented mustard material.The results show that the crude fiber and soluble sugars significantly decreased(P<0.05)at the surface and the middle of fermented mustard material,while the total content of amino acids,especial those umami amino acids and sweet amino acids,significantly increased(P<0.05)after 20 days’fermentation.The volatile compounds,including total hydrocarbons,total phenols and total sulfide compounds,significantly decreased(P<0.05),while the content of total ketones,total alcohols and total esters significantly increased(P<0.05).The content of total hydrocarbons,total aldehyde,total ketones,total esters and total sulfide compounds in the middle were higher than that at the surface and the bottom.Our study demonstrates that fermentation was beneficial to the improvement of the content of flavor compounds in pickled and dried mustard.

关 键 词：梅干菜 渥堆发酵 氨基酸 风味 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]