摘要
以新疆加工番茄为原料,利用嗜酸乳杆菌(Lactobacillus acidophilus)发酵制备发酵番茄汁,通过单因素和响应面试验优化发酵工艺,并采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对发酵前后番茄汁的挥发性风味物质进行分析。结果表明,乳酸菌发酵番茄汁最佳发酵工艺为接种量0.7 mg/mL,发酵温度37℃,发酵时间41 h,初始可溶性固形物含量13°Bx。在此优化工艺下,发酵番茄汁的活菌数为9.02 lg(CFU/mL),感官评分为88.9分。发酵前后共检测到46种挥发性风味物质,其中醛类17种、醇类13种、酮类4种、酯类4种、酸类4种以及其他类4种,醛类和醇类是主要挥发性风味物质,4-甲基苯甲醛、异戊醇、芳樟醇和乙酸乙酯等是特征香气物质。
Fermented tomato juice was prepared by Lactobacilus acidophilus femnentat1on using processed tomato from Xinjiang as raw material.and he fermentation process was optimized by sigle factor and response surface tests.Futhermore,the volatile favor substances in the tomato juice be fore and after fermentation were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the optimal fermentation process conditions oftomato juice fermented by lactic acid bacterium were as follows:inocwlum 0.7 mg/ml fer mentation temperature 379c,time 41 h,and initial soluble solids contents 13° Bx.Under these optimal conditions,the viable number of fermented tomato juice was 9.02 lg(CFU/ml),and the sensory score was 88.9.Additionally,a total of 46 volatile favor substances were detected in the tomato juice before and after fermentation,including 17 aldehydes,13 alcohols,4 ketones,4 esters,4 acids,and 4 others.Among them,the aldehydes and alco hols were the man volatle fiavor substances.and 4-methvl benzaldehvde.isobutanol.linalool and ethvl acelate were characterstic aromatic substances.
作者
姜琳
单春会
赵馨馨
文静
李诗
唐凤仙
JIANG Lin;SHAN Chunhui;ZHAOXinxin;WEN Jing;LI Shi;TANG Fengxian(School of Food science,Shihezi University,shihezi 832000,China;Key Laboraory for Processing and Quality safety Control of Characteristic Agricultural Products of The Ministry of Rural Agriculture(loint Project of Ministies and Provinces),shihezi 832000 China;Corps Key Laboratory of Food Nutrition and Safetv Control,Shihezi 832000,China)
出处
《中国酿造》
CAS
北大核心
2024年第9期221-227,共7页
China Brewing
基金
第七师胡杨河市财政科技计划项目(2022B03)。
关键词
嗜酸乳杆菌
番茄
工艺优化
挥发性风味物质
Lactobacillus acidophilus
tomato
process optimization
volatile flavor substance
