5种红曲发酵食物的电子感官评价与对比

Electronic Sensory Evaluation and Comparison of Five Kinds of Red Yeast Fermented Foods

红曲作为中国传统发酵产物,通常以大米为底物,利用红曲菌发酵制得,但目前对红曲发酵食物感官特性的研究较少。为分析红曲发酵对不同发酵底物的感官影响,本文采用红曲霉分别对大米、紫薯、土豆、牛蒡和苹果进行10 d的发酵,并对5种底物发酵前后的色度、口味和风味进行了检测。结果表明,红曲发酵后,大部分底物亮度降低,整体颜色向红、黄偏移,气味趋于平衡,苦味及苦回味增加。其中,大米的颜色变化最大,可用于红曲色素生产;苹果的风味变化更明显,苦味增加不明显,可用作食用红曲发酵底物。

As a traditional Chinese fermentation product,red yeast rice is fermented by Monascus,with rice as the substrate.However,there is a lack of research on the study of sensory properties of other red yeast fermentation products.In order to analyze the effects of red yeast fermentation on the overall sensory of different fermentation substrates,Monascus ruber was used to ferment rice,purple sweet potato,potato,burdock and apple respectively for 10 days,and the chroma,taste and flavor of each substrate before and after the fermentation were determined and analyzed.After fermentation,the results indicated an overall decrements of the brightness,a color shift to red and yellow,a more balanced odour,and an increment in both bitterness and after-taste bitterness among all substrate.Among the five plant materials,rice had the greatest change in color and it was often used in the production of Monascus pigment.Apple had a more distinguishable flavor change without a significant increase in bitterness,which could be considered as a fermentation substrate for red yeast fermentation products.