自然发酵与直投式菌种发酵红酸汤品质比较研究

Comparative Study on the Quality of Red Sour Soup by Natural Fermentation and Direct Vat Set Fermentation

以菌粉(植物乳杆菌∶嗜酸乳杆菌∶鼠李糖乳杆菌为1∶1∶1)作为直投式菌种发酵剂,对比研究自然发酵红酸汤与直投式菌种发酵红酸汤过程中pH、总酸含量、还原糖含量、亚硝酸盐含量及DPPH自由基、羟自由基、超氧阴离子自由基清除率的变化规律,并通过感官评价表、雷达图进行感官评价分析。结果表明,直投式发酵方式可加快发酵过程中有机酸的产生速度,使用直投式发酵的红酸汤达到食用标准仅需要5 d左右,而传统自然发酵的至少需要10 d;与传统自然发酵的红酸汤相比,直投式发酵红酸汤的亚硝酸盐含量较低,其DPPH自由基、羟基自由基、超氧阴离子自由基的清除率均随着发酵时间的延长而增加,呈现出更强的抗氧化活性;由感官评价雷达图结果分析可知,直投式发酵的红酸汤从整体、色泽、滋味、香气、质地5个方面均优于传统自然发酵的红酸汤。综合可知,直投式菌种发酵红酸汤的生产周期较短,且其品质、抗氧化活性、风味均优于传统自然发酵的红酸汤。

Bacteria powder(the ratio of Lactobacillus plantarum,Lactobacillus acidophilus and Lactobacillus rhamnosus is 1∶1∶1)is used as the fermentation agent.The changes of pH,total acid content,reducing sugar content,nitrite content,scavenging rates of DPPH free radical,hydroxyl free radical,superoxide anion free radical of red sour soup by natural fermentation and direct vat set fermentation are compared,and the sensory evaluation and analysis is carried out by sensory evaluation table and radar chart.The results show that the direct vat set fermentation could accelerate the production speed of organic acids in the fermentation process,it only takes about 5 days for red sour soup to reach the edible standard by direct vat set fermentation,while it takes at least 10 days for red sour soup to reach the edible standard by traditional natural fermentation.Compared with the red sour soup by traditional natural fermentation,the content of nitrite is lower,and the scavenging rates of DPPH free radical,hydroxyl free radical and superoxide anion free radical are increased with the extension of fermentation time,showing stronger antioxidant activity.The results of sensory evaluation radar chart show that the red sour soup by direct vat set fermentation is superior to the red sour soup by traditional natural fermentation in five aspects of whole,color,taste,aroma and texture.It is concluded that the production period of red sour soup by direct vat set fermentation is shorter,and its quality,antioxidant activity and flavor are better than those of the red sour soup by traditional natural fermentation.