不同发酵方式对酸豇豆品质的影响  

Effects of different fermentation methods on the quality of sour cowpea

作　　者：孙宇 周主贵 刘健[4] 辛明 李昌宝 冯锦清[1,2,3] 李杰民 李天宇[1,2,3] 叶冬青 零东宁 SUN Yu;ZHOU Zhugui;LIU Jian;XIN Ming;LI Changbao;FENG Jinqing;LI Jieming;LI Tianyu;YE Dongqing;LING Dongning(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Agricultural Products Storage and Preservation and Processing Scientific and Technological Achievements Transformation Pilot Research Base,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;China Light Industry Nanning Design Engineering Co.,Ltd.,Nanning 530012,China)

机构地区：[1]广西壮族自治区农业科学院农产品加工研究所,广西南宁530007 [2]广西壮族自治区农业科学院,广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [3]广西壮族自治区农业科学院,广西农产品贮藏保鲜与加工科技成果转化中试研究基地,广西南宁530007 [4]中国轻工业南宁设计工程有限公司,广西南宁530012

出　　处：《中国酿造》2024年第2期211-215,共5页China Brewing

基　　金：广西科技基地和人才专项(桂科AD23023014);广西科技重大专项(桂科AA17204042);广西农业科学院基本科研业务费项目(桂农科2021YT111、桂农科2022JM72、桂农科2021YT16、桂农科2021JM25);“科技先锋队‘强农富民’‘六个一’专项行动”(桂农科盟202315)。

摘　　要：以新鲜豇豆为原料,采用自然发酵(CK组)、接种商业菌种(CS组)、接种自筛直投式菌剂(DVS组)3种方式发酵豇豆,测定发酵过程中发酵液的总酸、pH值及发酵成熟后豇豆的盐度、亚硝酸盐、氨基酸态氮、游离氨基酸、乳酸菌数、色差、感官品质、质构特性,分析发酵方式对酸豇豆品质的影响。结果表明,在发酵过程中,DVS组的总酸增长速度最快,在1~6 d均高于CS组、CK组;CS组、DVS组的pH值下降速率比CK组快,在7 d时CS组p H值最低,DVS组仅次于CS组;在发酵至第7天时,DVS组菌落总数分别比CK组、CS组高33.86%、42.31%。发酵成熟后,DVS组的盐度、亚硝酸盐、b^(*)值最低,氨基酸态氮、游离氨基酸、乳酸菌数、感官评分、硬度、粘力、胶着性、咀嚼性最高,L^(*)值、a^(*)值、弹性与其他发酵方式无显著性差异(P>0.05)。综合可知,DVS组不仅发酵启动快,且酸豇豆成品的综合品质更优。Fresh cowpeas(Vigna unguiculata(Linn.)Walp.)were fermented by three ways:spontaneous fermentation(CK group),inoculation of commercial strains(CS group),inoculation of self-screening direct vat set starter(DVS group).The total acidity,pH of the broth total during fermentation and salinity,nitrite,amino acid nitrogen,free amino acids,lactic acid bacteria count,color difference,sensory quality and textural characteristics of finished fermented cowpeas were determined,to analysis the effect of the fermentation methods on the quality of sour cowpeas.The results showed that during fermentation,the total acidity of DVS group increased faster than those in both CK and CS group from 1-6 d.The pH of CS and DVS group decreased faster than CK group and the CS group reached the lowest on 7 d,followed by DVS group.The total bacteria count in DVS group was 33.86%and 42.31%higher than that in CK and CS group respectively on 7 d.After fermentation,the DVS group had the lowest salinity,nitrite,b^(*) values,and the highest amino acid nitrogen,free amino acids,lactic acid bacteria count,sensory score,hardness,viscosity,gelatinousness and chewiness,but L^(*) values,a^(*) values and elasticity were not significantly different from the other fermentation methods(P>0.05).By comprehensive analysis,the DVS group not only had faster fermentation initiation and higher acid tolerance,but the finished product also had better overall quality.

关 键 词：酸豇豆 发酵方式 直投式菌剂 品质 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]