复合菌种发酵黄浆水的风味品质分析  

Analysis of flavor quality of soybean whey fermented by compound cultures

作　　者：陶祥婕 胡萍 TAO Xiangjie;HU Ping(College of Brewery and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品与发酵工业》2024年第11期308-316,I0012,I0013,共11页Food and Fermentation Industries

基　　金：筑科合同[2022]5-15号;黔科合成果[2023]一般045。

摘　　要：为了探究不同菌种组合对发酵黄浆水风味品质的优化改善,该研究比较了复合乳酸菌发酵、乳酸菌酵母菌混合发酵、自然发酵3种方式制作的发酵黄浆水,测定发酵过程中理化指标,采用HPLC和GC-MS对酸浆中有机酸和挥发性风味物质组成及差异分别进行研究,结合相对气味活度值(relative odor activity value,ROAV)分析其中的关键香气成分,并与主要有机酸做相关性分析。结果表明,发酵期间,黄浆水pH值、蛋白质、还原糖含量显著降低;复合发酵组总酚和总黄酮含量均提高;相比自然发酵组多出5种游离氨基酸,其总量比自然发酵组提高了198.34%;丁二酸含量显著增加。采用GC-MS共检出74种挥发性风味成分,通过ROAV法筛选出25种关键风味物质。醇类和酮类为黄浆水主要香气物质,复合菌种发酵更有助于积累酯类物质。挥发性风味成分与特征有机酸关联性分析表明,乳酸与乙酸乙酯、苯乙酸乙酯、乙酸异戊酯、异戊醇、正辛醇、γ-壬内酯等酯类、醇类物质呈正相关(P<0.05);丁二酸、柠檬酸和苹果酸与丁香子酚、乙酸乙酯、乙酸异戊酯等呈正相关(P<0.05),这些挥发性物质相对含量在复合发酵组中均为最高。综上,黄浆水经复合菌种发酵可提高营养价值和风味品质。In order to explore the optimization and improvement of the flavor quality of fermented soybean whey by different species combinations,this study compared the fermented soybean whey made by compound lactic acid bacteria fermentation,lactic acid bacteria yeast mixed fermentation and natural fermentation,determined the physical and chemical indexes in the fermentation process,studied the composition and differences of organic acids and volatile flavor substances in the acid slurry by HPLC and GC-MS,combined with the relative odor activity value(ROAV)to analyze the key aroma components,and made correlation analysis with the main organic acids.The results showed that the pH,protein and reducing sugar contents of soybean whey were significantly reduced during fermentation.The contents of total phenols and total flavonoids in the composite fermentation group were increased.Compared with the natural fermentation group,there were 5 more free amino acids,and the total amount was increased by 198.34%compared with the natural fermentation group.The content of succinic acid increased significantly.A total of 74 volatile flavor components were detected by GC-MS,and 25 key flavor substances were screened out by ROAV method.Alcohols and ketones are the main aroma substances of soybean whey,and the fermentation of compound bacteria is more conducive to the accumulation of esters.The correlation analysis of volatile flavor components and characteristic organic acids showed that lactic acid was positively correlated with esters and alcohols such as ethyl acetate,ethyl phenylacetate,isoamyl acetate,isoamyl alcohol,n-octanol andγ-nonanolactone(P<0.05),and succinic acid,citric acid and malic acid were positively correlated with eugenol,ethyl acetate,isoamyl acetate,etc.(P<0.05),and the relative content of these volatile substances was the highest in the composite fermentation group.In summary,the fermentation of soybean whey by compound strains can improve the nutritional value and flavor quality.

关 键 词：复合菌种 黄浆水 发酵 有机酸 风味 相关性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS205.5[轻工技术与工程—食品科学与工程] O657[理学—分析化学]