不同淀粉配料制备鲊海椒酸味形成及其酸味特性的研究

Study on acid formation and acidity characteristics of Zha-Chili prepared by different starch

为研究不同淀粉配料对鲊海椒发酵过程中酸味形成及酸味特性的影响,以粳米、玉米、芋头-玉米为淀粉配料制备鮓海椒,比较发酵过程中酸味形成及与糖代谢关系。结果显示:3种鲊海椒总糖、淀粉、可溶性总糖和还原糖均随发酵下降,总酸、乳酸、乙酸、苹果酸和酒石酸增加,且总糖、淀粉和还原糖下降与总酸、乳酸和乙酸升高显著相关(P<0.05)。3种淀粉配料制备鲊海椒酸味强度分析显示,粳米样品酸味强度快速升高,影响粳米鲊海椒酸味特性的主要是乳酸、乙酸和柠檬酸,玉米样品和芋头-玉米样品主要是乙酸、乳酸和苹果酸;主成分分析发现,粳米鲊海椒综合得分最高,表明添加不同淀粉配料会影响发酵产品酸味强度和味感特性。

To study the influence of different starch on acid formation and acidity characteristics of Zha-Chili during its fermentation. Rice,corn and taro-corn starch were used as ingredients during Chili fermentation. The relationship between acid formation and glucose metabolism during the fermentation was studied. The results showed that the amount of total sugar,starch,soluble sugar and reducing sugar in all three kinds of Zha-Chili were reduced,while total acid,lactic acid,acetic acid,malic acid and tartaric acid were increased. Total sugar,starch and reducing sugar decreased and acetic acid increase was significantly correlated（ P〈0. 05）. The acidity strength analysis of three kinds of Zha-Chili showed that the acidity strength of rice increased rapidly and the main influence factors were acetic acid,lactic acid and malic acid; the main acids in corn and taro-corn were acetic acid,lactic acid and malic acid. Principal component analysis showed that rice Zha-Chili had the highest score and the different starch ingredients can affect acidity strength and flavor characteristics of final fermented product.