复合乳酸菌剂发酵剁辣椒过程微生物及品质变化研究  

Study on the Change of Microorganism and Quality during the Fermentation of Chopped Pepper with Complex Starter

作　　者：林树花 李正波 王巧梅 刘伟 张菊华 肖诗军 LIN Shuhua;LI Zhengbo;WANG Qiaomei;LIU Wei;ZHANG Juhua;XIAO Shijun(Hunan Agricultural Product Processing Institute,Changsha 410000;Ministry of Agriculture and Affairs of Xinning,Xinning 422700;Longping Branch School of Hunan University,Changsha 410000;Grain and Oil and Economic Crop Workstation of Huaihua,Huaihua 431200)

机构地区：[1]湖南省农产品加工研究所,长沙410000 [2]新宁县农业农村局,新宁422700 [3]湖南大学研究生院隆平分院,长沙410000 [4]怀化市粮油和经济作物工作站,怀化431200

出　　处：《食品工业》2024年第5期85-92,共8页The Food Industry

基　　金：湖南省农业科技创新资金项目(2023CX27);湖南省重点研发计划资助(2023NK2039,2023NK2036)。

摘　　要：以自然控温发酵、商业菌剂发酵为对照,探究自制复合菌剂(发酵乳杆菌BLHN3/植物乳杆菌/嗜酸乳杆菌3∶1∶1)对剁辣椒发酵过程中微生物、理化及感官品质的影响。结果表明:自制菌剂能在3 d内快速启动发酵,抑制杂菌产生;自制菌剂发酵剁辣椒的亚硝酸盐含量最低,为2.72 mg/kg,总酸含量较高,为6.13 g/kg;感官评价及气相离子迁移谱结果显示自制菌剂发酵效果最佳,自制菌剂组以醇类和酯类挥发性物质为主,香气浓郁,风味更好。综上所述,自制复合发酵剂可作为直投式发酵剂应用于剁辣椒发酵。The effect of the self-made complex starter(Lactobacillus fermentum BLHN3/Lactobacillus plantarum/Lactobacillus acidophilus 3∶1∶1) on the microbial, physicochemical and quality of chopped pepper was investigated by comparing natural fermentation and commercial lactobacillus starter inoculated fermentation. The results showed that inoculated fermentation promoted fermentation quickly within 3 days and inhibited the production of infectious bacteria. The content of nitrite was the lowest(2.72 mg/kg), and the with the content of total acid was the highest(6.13 g/kg). The results of sensory evaluation and gas chromatography-ion mobility spectrometry(GC-IMS) showed that the self-made starter had the best fermentation effect. The volatile substances of chopped pepper inoculated with self-made starter were mainly alcohols and esters, which had strong aroma and better flavor. In conclusion, the self-made complex starter can be used as probiotic direct vat set for the chopped pepper products.

关 键 词：复合菌剂 剁辣椒 气相离子迁移谱 挥发性物质 

分 类 号：TS264[轻工技术与工程—发酵工程]