添加辅料对红酸汤品质的影响  

Effect of Adding Auxiliary Materials on Quality of Red Sour Soup

作　　者：崔艳平 龙丹丹 王静 张冬 叶淑红[1] CUI Yanping;LONG Dandan;WANG Jing;ZHANG Dong;YE Shuhong(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《食品研究与开发》2025年第6期1-8,共8页Food Research and Development

基　　金：国家十四五重点研发计划项目(2021YFD2100100);国家自然科学基金面上项目(32171836)。

摘　　要：为研究添加辅料对红酸汤品质的影响,在红酸汤制作原料中添加生姜和大蒜,利用戊糖乳杆菌Y5、植物乳杆菌Y9、季也蒙毕赤酵母菌H1混合发酵制备不同种类的红酸汤。分析辅料对红酸汤乳酸菌和酵母菌数量、pH值、总酸、生物活性物质(多酚、黄酮、VC)的含量、抗氧化活性和风味的影响。结果表明,大蒜和生姜均影响发酵过程中乳酸菌和酵母菌的繁殖速度;添加大蒜有利于提高红酸汤的总酸含量。添加生姜和大蒜均明显提高红酸汤中多酚、黄酮和VC的含量,同时也明显提高其抗氧化活性;挥发性物质检测结果表明,添加大蒜增加了红酸汤中硫化物的含量和种类,添加生姜丰富了红酸汤中烯烃类和酯类等物质的种类,表明添加辅料使红酸汤香气更加多样,改善了红酸汤的风味品质。To study the effect of added auxiliary materials on the quality of red sour soup,ginger and garlic were added to the raw materials of red sour soup.Different kinds of red sour soup were prepared by mixed fermentation of Lactiplantibacillus pentosus Y5,Lactobacillus plantarum Y9,and Pichia guilliermondii H1.This study analyzed the effect of auxiliary materials on the number of lactic acid bacteria and yeast,pH value,total acid,the content of bioactive substances(polyphenols,flavonoids,VC),antioxidant activity,and flavor.It was found that garlic and ginger affected the multiplication rate of lactic acid bacteria and yeast during the fermentation process.The addition of garlic favored the rise of total acid content in red sour soup.The addition of ginger and garlic significantly increased the content of polyphenols,flavonoids,and VC in the red sour soup,as well as the antioxidant activity.The results of volatile substance tests showed that the addition of garlic increased the content and types of sulfide in the red sour soup,while that of ginger enriched the types of such substances as olefins and esters in the red sour soup.It indicated that the aroma of the red sour soup with added auxiliary materials was more complex,with improved flavor and quality.

关 键 词：红酸汤 辅料 生物活性物质 风味 抗氧化活性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]