不同发酵剂对剁辣椒品质的影响

Effect of different starters on quality of chopped pepper

采用自筛发酵乳杆菌、嗜酸乳杆菌、植物乳杆菌混合发酵剁辣椒,测定其质构和理化指标,并通过顶空固相微萃取气相色谱质谱联用比较挥发性风味成分(volatile organic compounds,VOC)间的差异。结果表明,以发酵乳杆菌、嗜酸乳杆菌、植物乳杆菌制作的混合发酵剂显著增加了剁辣椒的总酸、可溶性蛋白、可溶性固形物及总酚含量。不同菌种混合发酵剁辣椒共鉴定出71种9类VOC,相对自然发酵,混合发酵后烯烃类含量增加最多,酯类种类最丰富;不同组合中VOC种类及含量差异明显;自筛发酵乳杆菌单独发酵产生的酯类、烯类、酮类种类和含量都较高;而植物乳杆菌与嗜酸乳杆菌混合发酵后,庚酸乙酯、癸酸乙酯、棕榈酸甲酯、α-松油醇、正癸酸、丙酸、枯醛、己醛含量高于其他组,但VOC总含量和种类数低于其他2个试验组;3株菌混合发酵酯类和酸类含量增加最多,其中苯甲酸乙酯、乙酸戊酯、β-瑟林烯、D-柠檬烯、异松油烯、香树烯、芳樟醇、顺式-亚麻酸、辛酸、己酸含量显著高于其他组。感官分析表明,3株菌混合发酵显著增强剁辣椒的柠檬和橙子果香、松木香和乳酸味,同时降低了苦味,这些差异香气成分构成了剁辣椒独特的风味。综上,发酵乳杆菌、嗜酸乳杆菌、植物乳杆菌3株菌混合发酵可显著增加香气成分的种类和含量,有效改善剁辣椒的口感与风味。

Chopped peppers were fermented using self-screened Lactobacillus fermentum,Lactobacillus acidophilus,and Lactobacillus plantarum,their physicochemical properties and texture were characterized,and the differences among the volatile organic compounds(VOC)were measured and compared by HS-SPME-GC-MS.The results showed that the mixed-culture fermentation using L.fermentum,L.acidophilus,L.plantarum significantly increased the total acid,soluble protein,soluble solids and total phenol content of chopped peppers.A total of 71 VOCs of nine types were identified.Compared with natural fermentation,the content of olefins increased the most after mixed fermentation,and the types of esters were the most abundant;The types and contents of VOC in different combinations were significantly different;the types and contents of esters,alkenes and ketones produced by fermentation using self-screened Lactobacillus alone are relatively abundant and high;After mixed-culture fermentation using L.plantarum and Lactobacillus acidophilus,the content of ethyl heptanoate,ethyl caprate,methyl palmitate,α-terpineol,n-decanoic acid,propionic acid,cumaldehyde,and hexanal are higher than other experimental groups,but the total VOC content and number of types are lower than the other two groups;The content of esters and acids in the three mixed fermentations increased the most.Among them,ethyl benzoate,amyl acetate,β-cerinene,D-limonene,terpinene,amylin,linalool,and cis-linoleum increased the most.The contents of acid,caprylic acid and caproic acid were significantly higher than those of other groups.Sensory analysis showed that the mixture of the three strains significantly enhanced the lemon and orange fruity,pine wood and lactic acid flavors of chopped peppers,while reducing the bitterness.These different aroma components constitute the unique flavor of chopped peppers.In summary,fermentation using self-screened L.fermentum,L.acidophilus,and L.plantarum led to significantly increased types and contents of aroma components,and effectively improved the taste and flavor of chopped peppers.