不同发酵方式对发酵番茄酱品质的影响

Effect of Different Fermentation Methods on the Quality of Fermented Ketchup

以番茄为主要原料,采用自然发酵、乳酸菌粉发酵、混合乳酸杆菌发酵(植物乳杆菌、嗜酸乳杆菌和凝结芽孢杆菌质量比1∶1∶1)、老酸汤发酵四种不同的发酵方式发酵番茄酱,跟踪对比分析发酵过程中pH、总酸、可溶性固形物、亚硝酸盐、番茄红素含量的变化以及对成品感官评价。结果显示:与市售番茄酱对比,混合乳酸菌发酵p H最低,总酸与番茄红素含量最量高,口感更佳。混合乳酸杆菌与其他三种发酵方式相比:亚硝峰最低(0.184mg/kg),发酵周期短,发酵风味更佳,混合乳酸菌发酵更具有优势。

Tomato was used as the main raw material for natural fermentation,lactic acid bacteria powder fermentation,mixed lactobacillus fermentation(the mass ratio of Lactobacillus acidophilus,Lactobacillus acidophilus and Bacillus coagulans1︰1︰1),and old acid soup fermentation four different ways of fermentation ketchup.The changes of pH,total acid,soluble solids,nitrite and lycopene during fermentation were compared and analyzed.The results showed that the pH of mixed lactic acid bacteria was the lowest,the contents of total acid and lycopene were the highest,and the taste was better.Mixed Lactobacillus compared with the other three fermentation methods,the nitrite peak was the lowest(0.184 mg/kg),the fermentation period was short,the fermentation flavor was better,and the mixed lactic acid bacteria fermentation was more advantageous.