红酸汤原料番茄品种的筛选及发酵品质的综合评价  

Screening of tomato varieties and comprehensive evaluation offermentation quality of red sour soup

作　　者：许九红 王修俊 李佳敏[1,2] 胡荣念 张露 XU Jiuhong;WANG Xiujun;LI Jiamin;HU Rongnian;ZHANG Lu(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy,Guiyang 550025,China;Industrial Technology Institute of Pepper,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 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]贵州大学辣椒产业技术研究院,贵州贵阳550025

出　　处：《食品与发酵工业》2024年第16期193-201,I0002,共10页Food and Fermentation Industries

基　　金：贵州省人才平台项目(贵州省平台人才[2020] 2102号);贵州省科技计划重点项目(黔科合支撑[2022]重点010号);贵州省朝天椒产业集群建设项目(黔农财[2022]89号)。

摘　　要：为探究不同番茄原料品种对红酸汤品质特性的影响,该研究对12个品种番茄在发酵过程中的相关品质指标和感官品质进行分析,并运用主成分分析和聚类分析综合评价番茄品种特性与红酸汤品质之间的关系。结果表明,番茄原料对红酸汤品质特性影响显著(P<0.05),通过主成分分析将发酵番茄浆19项品质指标降维为5个主成分,累积方差贡献率达87.769%,并构建出12个品种番茄发酵品质综合评价模型为F=0.403 8F_(1)+0.235 7F_(2)+0.107 8F_(3)+0.073 4F_(4)+0.057 1F_(5),采用聚类分析将12个品种发酵番茄浆划分为三类。综合分析得出‘云南圣女果’、‘釜山88’、‘毛辣果’不仅色泽鲜红明亮,具有典型乳酸发酵香味且还原糖、氨基酸态氮、番茄红素含量较高,有机酸含量丰富,综合发酵品质优良。研究结果可为发酵酸汤产业更好地了解原料特性和控制最终产品品质特性提供理论依据。To explore the effects of different tomato raw material varieties on the quality characteristics of red sour soup,the relevant quality indexes and sensory qualities of 12 varieties of tomatoes were analyzed during the fermentation process.Principal component analysis(PCA)and cluster analysis were used to comprehensively evaluate the relationship between the characteristics of tomato varieties and the quality of red sour soup.Results showed that tomato raw materials had a significant effect on the quality characteristics of red sour soup(P<0.05).Through PCA,the 19 quality indicators of fermented tomato pulp were reduced to five principal factors,which contributed cumulatively to 87.769%of the total variation,and the comprehensive evaluation model of fermented tomato pulp quality was constructed as F=0.403 8F_(1)+0.235 7F_(2)+0.107 8F_(3)+0.073 4F_(4)+0.057 1F_(5).The 12 fermented tomato pulps were divided into three groups by cluster analysis.The comprehensive analysis concluded that‘YN’,‘FS’,and‘ML’had a bright red color,a typical lactic acid fermentation aroma,and high contents of reducing sugar,amino acid nitrogen,and lycopene,the three varieties of tomatoes were also rich in organic acids and maintained the excellent quality of comprehensive fermentation.This provides a theoretical basis for the fermented sour soup industry to better understand the characteristics of raw materials and control the quality of final products.

关 键 词：番茄 品种 品质 红酸汤 综合评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS205.5[轻工技术与工程—食品科学与工程]