发酵牡蛎酶解液的工艺探究及其风味成分分析

TS254.1; 为了探究添加戊糖乳杆菌(Lactiplantibacillus pentosus)发酵牡蛎酶解液对蚝汁品质和风味的影响,本文首先确定了适合蚝汁加工的牡蛎品种并建立了蚝汁专属感官描述词库,后以氨基酸态氮含量和感官评分为指标,确定了发酵菌种、发酵温度、发酵时间、接种量和调味的工艺参数,并对未发酵、发酵后牡蛎酶解液和调味发酵牡蛎酶解液进行了游离氨基酸、挥发性化合物和感官品质的分析.结果表明,乳山牡蛎(Crassostrea gigas)为蚝汁加工适用品种;当戊糖乳杆菌接种量为7％、发酵温度为37 ℃、发酵时间为3h时,牡蛎酶解液中氨基酸态氮含量最高,整体风味协调性最好;当发酵牡蛎酶...

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Published in食品工业科技 Vol. 45; no. 12; pp. 169 - 178
Main Authors 李珂, 张建忠, 徐新星, 刘荔, 韩贵新, 王洪江, 赵元晖
Format Journal Article
LanguageChinese
Published 佛山市海天(宿迁)调味食品有限公司,江苏宿迁 223800 2024
中国海洋大学食品科学与工程学院,山东青岛 266404%佛山市海天(宿迁)调味食品有限公司,江苏宿迁 223800%中国海洋大学食品科学与工程学院,山东青岛 266404
Subjects
flavor
oyster
牡蛎
蚝汁
酶解液
风味
fermentation
oyster juice
enzymatic hydrolysates
发酵
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2023070222

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Abstract TS254.1; 为了探究添加戊糖乳杆菌(Lactiplantibacillus pentosus)发酵牡蛎酶解液对蚝汁品质和风味的影响,本文首先确定了适合蚝汁加工的牡蛎品种并建立了蚝汁专属感官描述词库,后以氨基酸态氮含量和感官评分为指标,确定了发酵菌种、发酵温度、发酵时间、接种量和调味的工艺参数,并对未发酵、发酵后牡蛎酶解液和调味发酵牡蛎酶解液进行了游离氨基酸、挥发性化合物和感官品质的分析.结果表明,乳山牡蛎(Crassostrea gigas)为蚝汁加工适用品种;当戊糖乳杆菌接种量为7％、发酵温度为37 ℃、发酵时间为3h时,牡蛎酶解液中氨基酸态氮含量最高,整体风味协调性最好;当发酵牡蛎酶解液中葡萄糖添加量为8％、食盐添加量为2％时进行短时高温高压(100 kPa、121 ℃、20 min)处理,并将体积浓缩为原来的50％后感官品质提升,此时调味发酵牡蛎酶解液的氨基酸态氮含量为1.06±0.03 g/100 g.发酵使牡蛎酶解液鲜甜味氨基酸含量显著上升(P＜0.05),苦味氨基酸含量显著下降(P＜0.05),发酵和调味处理可降低牡蛎酶解液中己醛、1-戊烯-3-醇、3-甲基丁醛和(E,E)-2,4-庚二烯醛等腥味物质的含量,增加具有焙烤香味的吡嗪等香气愉悦的挥发性化合物,有效改善牡蛎酶解液的风味.总之,戊糖乳杆菌发酵有利于提高牡蛎酶解液品质,为蚝汁加工工艺改进提供了新思路.
AbstractList TS254.1; 为了探究添加戊糖乳杆菌(Lactiplantibacillus pentosus)发酵牡蛎酶解液对蚝汁品质和风味的影响,本文首先确定了适合蚝汁加工的牡蛎品种并建立了蚝汁专属感官描述词库,后以氨基酸态氮含量和感官评分为指标,确定了发酵菌种、发酵温度、发酵时间、接种量和调味的工艺参数,并对未发酵、发酵后牡蛎酶解液和调味发酵牡蛎酶解液进行了游离氨基酸、挥发性化合物和感官品质的分析.结果表明,乳山牡蛎(Crassostrea gigas)为蚝汁加工适用品种;当戊糖乳杆菌接种量为7％、发酵温度为37 ℃、发酵时间为3h时,牡蛎酶解液中氨基酸态氮含量最高,整体风味协调性最好;当发酵牡蛎酶解液中葡萄糖添加量为8％、食盐添加量为2％时进行短时高温高压(100 kPa、121 ℃、20 min)处理,并将体积浓缩为原来的50％后感官品质提升,此时调味发酵牡蛎酶解液的氨基酸态氮含量为1.06±0.03 g/100 g.发酵使牡蛎酶解液鲜甜味氨基酸含量显著上升(P＜0.05),苦味氨基酸含量显著下降(P＜0.05),发酵和调味处理可降低牡蛎酶解液中己醛、1-戊烯-3-醇、3-甲基丁醛和(E,E)-2,4-庚二烯醛等腥味物质的含量,增加具有焙烤香味的吡嗪等香气愉悦的挥发性化合物,有效改善牡蛎酶解液的风味.总之,戊糖乳杆菌发酵有利于提高牡蛎酶解液品质,为蚝汁加工工艺改进提供了新思路.
Abstract_FL In order to investigate the effects of fermented oyster enzymatic hydrolysates on the quality of oyster juice,this study firstly identified oyster species suitable for the processing of oyster juice and established an exclusive sensory descriptive library for oyster juice.And then,through single-factor experimental analysis based on sensory scores and amino acid nitrogen content,the optimal fermentation conditions were determined.The free amino acids,volatile flavor components,and sensory properties were compared between unfermented oyster hydrolysates,fermented oyster hydroly-sates,and seasoning fermented oyster hydrolysates.The results showed that Rushan oysters(Crassostrea gigas)were selected for oyster juice processing and an exclusive sensory descriptive library was developed.Lactiplantibacillus pentosus was vaccinate as the fermenting agent.Optimum fermentation condition was at 37 ℃ with the inoculum of 7％for 3 h.Under the optimized conditions,both the amino nitrogen content and flavor were significantly improved.The optimal flavoring conditions for the fermented oyster hydrolysates involved high temperature and pressure treatment(100 kPa,121 ℃,20 min)with 8％glucose addition and 2％salt addition,followed by volume concentration to 50％of the original.These conditions resulted in further enhancement of amino nitrogen content with the content of 1.06±0.03 g/100 g and aroma.Additionally,fermentation led to a significant increase(P＜0.05)in umami and sweet amino acids,while the content of bitter amino acids decreased significantly(P＜0.05).Moreover,the fermented and seasoned treatments effectively reduced the presence of undesirable volatile compound s such as hexanal,1-penten-3-ol,3-methylbutanal,and(E,E)-2,4-heptadienal in the oyster hydrolysate,while the level of pleasant compounds was increased such as pyrazine(desirable baking odor).In conclusion,Lactiplantibacillus pentosus fermentation proved to be beneficial in improving the quality of oyster hydrolysates,providing novel insights for the enhancement of oyster juice processing techniques.
Author 赵元晖
张建忠
刘荔
李珂
徐新星
韩贵新
王洪江
AuthorAffiliation 佛山市海天(宿迁)调味食品有限公司,江苏宿迁 223800;中国海洋大学食品科学与工程学院,山东青岛 266404%佛山市海天(宿迁)调味食品有限公司,江苏宿迁 223800%中国海洋大学食品科学与工程学院,山东青岛 266404
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Author_FL XU Xinxing
ZHAO Yuanhui
WANG Hongjiang
HAN Guixin
LIU Li
ZHANG Jianzhong
LI Ke
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DocumentTitle_FL Process Exploration and Flavor Analysis of Oyster Enzymatic Hydrolysates by Lactiplantibacillus pentosus Fermentation
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Issue 12
Keywords flavor
oyster
牡蛎
蚝汁
酶解液
风味
fermentation
oyster juice
enzymatic hydrolysates
发酵
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Publisher 佛山市海天(宿迁)调味食品有限公司,江苏宿迁 223800
中国海洋大学食品科学与工程学院,山东青岛 266404%佛山市海天(宿迁)调味食品有限公司,江苏宿迁 223800%中国海洋大学食品科学与工程学院,山东青岛 266404
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Snippet TS254.1; 为了探究添加戊糖乳杆菌(Lactiplantibacillus pentosus)发酵牡蛎酶解液对蚝汁品质和风味的影响,本文首先确定了适合蚝汁加工的牡蛎品种并建立了蚝汁专属感官描述...
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Title 发酵牡蛎酶解液的工艺探究及其风味成分分析
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