不同发酵处理对香菇泡菜质构及风味物质的影响

Effects of Different Fermentation Treatments on the Texture and Flavor Compounds of Lentinus edodes Kimchi

研究并比较低温漂烫条件、亚硝酸盐控制及发酵方式对香菇发酵产品质构、亚硝酸盐含量及风味特征物质的影响.结果表明:香菇低温漂烫前处理最优条件为55℃、20 min,此时,发酵泡菜产品的色度L值、硬度及弹性分别为30.64、43.49 N和0.59 mJ.在发酵前加入0.5‰的VC,能够将香菇泡菜的亚硝酸盐含量从6.16 mg/kg显著降低至3.11 mg/kg.与自然发酵相比,纯种发酵将香菇泡菜发酵时间由11 d缩短至7 d,且产品中游离氨基酸总量增加了49.7%;酸、醇、醛及烷烃类化合物等特性风味物质相对含量分别增加了2.17%、5.88%、1.07%和4.37%,并赋予该产品更为丰富的风味物质成分.该研究为香菇发酵泡菜产业化、标准化加工提供了理论依据.

To improve the quality of Lentinus edodes kimchi, the effect of low temperature blanching conditions, nitrite control and fermentation methods on the texture and flavor characteristics of L. edodes kimchi were investigated. The results showed that the optimal conditions for blanching pre-treatment were 55 ℃ and 20 min, and the L value, hardness and elasticity of the resulting kimchi were 30.64, 43.49 N and 0.59 mJ, respectively. Moreover, the nitrite content in kimchi was decreased from 6.16 to 3.11 mg/kg by addition of 0.5‰ VC before fermentation. Meanwhile, the process of pure culture fermentation lasted for 7 days, which was shorter than natural fermentation (11 days). Additionally, the pure culture fermentation increased the amounts of total free amino acids as well as the flavor-active compounds acids, alcohols, aldehydes and alkanes by 49.7%, 2.17%, 5.88%, 1.07% and 4.37%, respectively compared to natural fermentation. In summary, this study provides a theoretical basis for the industrialization and standardization of L. edodes kimchi.