模糊数学感官评价结合响应面法优化鲊辣椒混菌发酵工艺  

Optimization of mixed strain fermentation process of Zha-chili by Fuzzy mathematics sensory evaluation combined with response surface methodology

作　　者：黄璐晗 尹小庆 阚建全[1,2,3] 武运 戚晨晨 彭芸 SAMEH Awad AMEL Ibrahim 杜木英 HUANG Luhan;YIN Xiaoqing;KAN Jianquan;WU Yun;QI Chenchen;PENG Yun;SAMEH Awad;AMEL Ibrahim;DU Muying(College of Food Sciences,Southwest University,Chongqing 400715,China;Chinese-Hungarian Cooperative Research Centre for Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China;Institute of Agricultural Products Development and Food Science,Tibet Academy of Agriculture and Animal Husbandry Sciences,Lasa 850032,China;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China;Xinjiang Xinkang Agricultural Development Co.Ltd.,Urumqi 830000,China;Faculty of Agriculture,Alexandria University,Alexandria 999060,Egypt)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学中匈食品科学合作研究中心,重庆400715 [3]川渝共建特色食品重庆市重点实验室,重庆400715 [4]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850032 [5]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830000 [6]新疆新康农业发展有限公司,新疆乌鲁木齐830000 [7]亚历山大大学农学院,埃及亚历山大999060

出　　处：《食品与发酵工业》2024年第7期83-91,I0004,I0005,共11页Food and Fermentation Industries

基　　金：中-埃传统发酵食品中功能菌株挖掘及其创新应用(2022YFE0120800);重庆市现代山地效益农业调味品产业技术体系创新团队项目[2022]6号;新疆维吾尔自治区高层次人才引进工程项目。

摘　　要：以小米椒和玉米粉为原料,植物乳植杆菌XZ3和生香酵母菌Y50为菌种,制作一款混菌发酵鲊辣椒。以鲊辣椒的模糊感官评分为响应值,采用Box-Behnken中心组合设计试验对鲊辣椒混菌发酵工艺进行优化,并测定其产品的功能性成分。结果表明,混菌发酵鲊辣椒的最优发酵条件为:植物乳植杆菌XZ3与生香酵母菌Y50的比例为1∶1、混菌添加量为2.5%、食盐添加量为4%、发酵时间6 d。在此优化条件下,鲊辣椒的感官评分为8.45分。与不接种自然发酵鲊辣椒和利用植物乳植杆菌XZ3纯种发酵的鲊辣椒进行对比,发现优化后的混菌发酵鲊辣椒的香气更突出。进一步测定其功能性成分发现,混菌发酵鲊辣椒中多酚组分含量最高且种类检出最多,其总酸含量、辣椒碱含量和总黄酮含量都显著高于自然发酵鲊辣椒。除此之外,相比于其他两种,混菌发酵鲊辣椒中甜味氨基酸的含量上升,苦味氨基酸的比例降低。该研究为混菌发酵鲊辣椒的生产提供了有益参考。A mixed strain of fermented Zha-chili was prepared using fresh chili and corn flour as raw materials,Lactiplantibacillus plantarum XZ3 and aroma-producing yeast Y50 as strains.The fuzzy sensory score of the Zha-chili was used as the response value,and the Box-Behnken center combination design experiment was conducted to optimize the mixed strain fermentation process of the zha-chili and determine the functional composition of the product.The optimal fermentation conditions for the mixed strain of fermented Zha-chili were as follows:the ratio of L.plantarum XZ3 to aroma-producing yeast Y50 was 1∶1,the amount of mixed strain was 2.5%,the amount of salt was 4%,and the fermentation time was 6 days.Under these optimized conditions,the organoleptic score of the Zha-chili was 8.45.Compared with natural fermented Zha-chili without inoculation and pure fermented Zha-chili using L.plantarum XZ3,it is found that the aroma of the optimized mixed fermentation Zha-chili was more prominent.Further determined of the functional components revealed that the content of polyphenol components in mixed fermented Zha-chili was the highest and the most types were detected,with their total acid content,capsaicin content,and total flavonoid content significantly higher than those in naturally fermented Zha-chili.In addition,the content of sweet amino acids increased and the proportion of bitter amino acids decreased in the mixed strain of fermented Zha-chili compared to the other two fermentation methods.This study provides a useful reference for the production of mixed strains of fermented Zha-chili.

关 键 词：鲊辣椒 响应面分析 模糊数学感官评定 发酵工艺 功能性成分 

分 类 号：TS205.5[轻工技术与工程—食品科学]