蒸制、水煮和发酵处理对天麻品质和风味的影响

Effect of steaming, boiling and fermentation treatments onthe quality and flavour of Gastrodia elata

以新鲜天麻为原料,分别采用蒸制、水煮和发酵对天麻进行加工处理,比较分析不同处理方式对天麻品质和风味的影响。结果表明,3种加工处理后天麻的淀粉含量显著降低,粗多糖含量显著升高(P<0.05);利用嗜酸乳杆菌N2发酵天麻后多糖和水溶性蛋白含量最高,分别为419.13 mg/g和25.92 mg/g,其天麻素含量约是未处理天麻的4倍;蒸制、水煮、发酵处理后天麻有机酸含量显著降低(P<0.05),苦味氨基酸减少了72.56%~87.51%,发酵后的甜味氨基酸和鲜味氨基酸含量分别比蒸制高4.48倍、13.33倍,比水煮高5.21倍、16.58倍;对挥发性成分分析得出,醛类化合物在蒸制后含量最高,为1 016.05μg/kg;酸类化合物在发酵后含量最高,为211.27μg/kg;通过香气活力值分析确定了15种关键香气成分(odor activity value,OAV> 1);感官评价分析结果显示经过蒸制、水煮和发酵处理后,天麻异臭均得到改善,发酵处理效果最佳。

Fresh Gastrodia elata used as raw material,the effect of different treatments(steaming,boiling and fermentation)on the quality and flavor of G.elata was compared and analyzed.The results showed that the starch content of G.elata decreased significantly whilst the crude polysaccharide content increased significantly after treatments(P<0.05).The content of polysaccharide and water-soluble protein in G.elata fermented by Lactobacillus acidophilus N2 was the highest(419.13 mg/g and 25.92 mg/g,respectively)and the gastrodin content was about 4 times higher than that of untreated G.elata.Moreover,the content of organic acids decreased significantly after treatment(P<0.05),and the content of bitter amino acids decreased by 72.56%-87.51%.The content of sweet amino acids and umami amino acids after fermentation was 4.48 times and 13.33 times higher than that of steaming,5.21 times and 16.58 times higher than that of boiling,respectively.Additionally,the volatile components analysis indicates that the Gastrodia elata after steaming and fermentation has the highest aldehydes content(1016.05μg/kg)and acid content(211.27μg/kg),respectively.Fifteen key aroma components(OAV>1)were identified by aroma activity value analysis.The results of sensory evaluation show that the odor of G.elata improves after steaming,boiling and fermentation,and the fermentation treatment exhibits the best sensory.