酸汤子发酵工艺的优化及其品质分析

Fermentation technology optimization and quality analysis of suantangzi

中文关键词:  酸汤子  满族特色  工艺优化  品质分析

英文关键词:suantangzi  Manchu characteristic  process optimization  quality analysis

中文摘要:

      目的 优化酸汤子的发酵工艺, 比较传统发酵和人工接种发酵酸汤子的品质差异。方法 以有机玉米面粉为主要原料, 以从传统发酵的酸汤子中分离纯化的植物乳杆菌和酿酒酵母按1:2 (V:V)进行酸汤子人工接种发酵, 以感官评价为指标, 通过单因素和响应面实验优化, 研究液料比、pH、发酵时间和发酵温度对酸汤子品质的影响。结果 实验结果表明, 获得适宜的酸汤子发酵工艺为: 液料比2:1 (mL:g)、pH 6.9、发酵温度37℃、发酵时间16 h, 感官综合评价得分为92.9分。在缩短发酵时间的同时, 与市售菌剂发酵的酸汤子、传统发酵的酸汤子相比, 总酸含量分别提高了1.65、2.63倍; 熟断条率分别降低2.65%、5.37%。结论 在最优条件下制作的酸汤子味香而酸甜、顺滑爽口。与传统发酵相比, 采用人工接种的酸汤子在外观品质、适口性及营养方面均得到很大提升, 本研究为酸汤子工业化生产提供实验参考数据。

英文摘要:

      Objective To optimize the fermentation processing of suantangzi, analyze and compare the quality differences between traditional and artificial inoculated fermented suantangzi. Methods Using organic corn flour as the main raw material, the fermentation was carried out by artificial inoculation with Lactobacillus plantarum and Saccharomyces cerevisiae isolated and purified from traditional fermented suantangzi at 1:2 (V:V), and the effects of liquid to material ratio, pH, fermentation time and fermentation temperature on the quality of suantangzi were investigated by single-factor and response surface test optimization with sensory evaluation as the index. Results The suitable fermentation process for suantangzi was obtained as follows: Liquid to material ratio 2:1 (mL:g), pH 6.9, fermentation temperature 37°C, fermentation time 16 h, and the overall sensory evaluation score was 92.9. While shortening the fermentation time, the total acid content increased by 1.65 and 2.63 times compared with the commercially available fermented suantangzi and traditional fermented suantangzi, respectively; the cooked breakage rate decreased by 2.65% and 5.37%, respectively. Conclusion The suantangzi made under the optimum condition has a fragrant and stomach-sour taste, smooth and refreshing. Compared with traditional fermentation, the appearance quality, palatability, and nutrition of suantangzi are greatly improved by using artificial inoculation, and this study provides an experimental reference for industrial production of suantangzi.