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作 者:赵佳 邓明蕊 范文荣 李璇 高振峰 ZHAO Jia;DENG Mingrui;FAN Wenrong;LI Xuan;GAO Zhenfeng(Department of Biological Science and Technology,Jinzhong University,Jinzhong 030600,China;Shanxi Center of Technology Innovation for Compound Condiment,Jinzhong 030600,China;School of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030031,China)
机构地区:[1]晋中学院生物科学与技术系,山西晋中030600 [2]山西省复合调味品技术创新中心,山西晋中030600 [3]山西农业大学食品科学与工程学院,山西晋中030031
出 处:《中国酿造》2024年第11期99-104,共6页China Brewing
基 金:山西省高等学校科技创新项目(2022L498);山西省现代农业产业技术体系建设专项(2023CYJSTX10-11)。
摘 要:以山西特色大同黄花菜和玉露香梨为原料,使用植物乳植杆菌(Lactiplantibacillus plantarum)gz03对其进行发酵处理制备益生菌发酵饮料。对不同发酵阶段(发酵0 h、15 h、30 h、45 h)饮料进行感官评价并进行理化指标测定,基于固相微萃取技术联合气相色谱-质谱(SPME-GC-MS)对其风味物质进行检测,计算其气味活性值(OAV)并基于风味物质含量对样品进行主成分分析(PCA)。结果表明,发酵过程中黄花菜梨汁pH值与总糖含量先升高后降低,而总酸含量先降低后升高,感官评分在发酵45 h时达到最佳。整个发酵过程检测出70种挥发性风味物质。发酵结束(45 h)时共检出挥发性风味物质有40种,其中芳樟醇、2-辛醇、橙花醇、苯乙醇、糠醛、癸醛、乙酸、乙酸甲酯、甲酸乙酯、大马士酮、β-紫罗兰酮和茴香脑的OAV≥1,是主要风味贡献物质。不同发酵阶段的饮料风味物质出现消长变化,PCA能将不同发酵阶段的样品进行区分。黄花菜梨汁经植物乳植杆菌发酵能够有效提升其感官品质,形成独特的风味,为黄花菜梨汁饮料的工业化开发提供理论依据。Using Shanxi characteristic Datong Hemerocallis citrina and Yuluxiang pear as raw materials,the probiotic fermented beverage was prepared using Lactiplantibacillus plantarum gz03.The sensory evaluation and physicochemical properties of the beverage with different fermentation stages(0 h,15 h,30 h,45 h)were carried out.The flavor substances were detected based on solid phase microextraction technology combined with gas chromatography-mass spectrometry(SPME-GC-MS),the odor activity values(OAV)were calculated,and principal component analysis(PCA)was carried out based on flavor substance contents.The results showed that the pH and total sugar contents of H.citrina and pear juice first increased and then decreased during the fermentation,while the total acid contents first decreased and then increased,and the sensory score reached the optimal at 45 h of fermentation.A total of 70 volatile flavor substances were detected during the whole fermentation process.At the end of fermentation(45 h),a total of 40 kinds of volatile flavor substances were detected,and linalool,2-octanol,nerolol,phenylethanol,furfural,mallow aldehyde,acetic acid,methyl acetate,ethyl formate,dammasone,β-ionone and anisole were the main flavor contributors(OAV≥1).The flavor substances of beverage in different fermentation stages changed,and PCA could distinguish the samples in different fermentation stages.The H.citrina and pear juice fermented by Lactiplantibacillus plantarum gz03 could effectively improve its sensory quality and form a unique flavor,which provided theoretical basis for the industrial development of the H.citrina and pear juice.
分 类 号:TS201.3[轻工技术与工程—食品科学]
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