微生物发酵对酸笋风味品质的影响研究进展

Research progress on effects of microbial fermentation on flavor quality of sour bamboo shoots and its application in bamboo shoot

中文关键词:  酸笋  微生物发酵  风味品质  发酵工艺

英文关键词:sour bamboo shoot  microbial fermentation  flavor quality  fermentation technology

中文摘要:

      微生物发酵在食品加工领域中扮演着重要角色, 尤其在传统发酵食品酸笋的制作中起到关键作用。竹笋经过微生物发酵后可改善其口感, 提升风味品质, 实现竹笋高值化利用。酸笋产品深受消费者喜爱, 具有广阔的市场前景。本文总结国内外微生物发酵对酸笋风味品质的提升作用, 包括增加酸、酚、酯、醇和醛等多种风味物质, 提升了草酸、乳酸和乙酸等多种有机酸的比例, 同时氨基酸也能得到较完整保留。为了更好地拓展微生物发酵在竹笋食品中的应用, 本文综述了微生物发酵对酸笋风味品质的影响及发酵工艺, 探讨了微生物发酵竹笋存在的不足和问题, 揭示了科学应用微生物发酵提升酸笋风味的广阔前景, 旨在为酸笋发酵相关研究者及行业未来市场拓展提供参考借鉴。

英文摘要:

      Microbial fermentation plays a crucial role in food processing, especially in the production of traditional fermented foods like sour bamboo shoots. Through microbial fermentation, bamboo shoots can improve in texture and enhance flavor quality, thus achieving high-value utilization of bamboo shoots. Sour bamboo shoots are well-loved by consumers and have a broad market prospect. This article summarized the role of microbial fermentation in enhancing the flavor and quality of sour bamboo shoots, both domestically and internationally. It included the increase of various flavor compounds such as acids, phenols, esters, alcohols, and aldehydes, and the improvement of the ratios of various organic acids like oxalic acid, lactic acid, and acetic acid. Additionally, the amino acid could be better preserved. To further expand the application of microbial fermentation in bamboo shoot foods, this article briefly described the impact of microbial fermentation on the flavor and quality of sour bamboo shoots and the fermentation process. It also discussed the shortcomings and issues associated with microbial fermentation of bamboo shoots, revealing the vast potential of scientifically applying microbial fermentation to enhance the flavor of sour bamboo shoots. The aim is to provide reference and guidance for researchers and industry professionals in the field of sour bamboo shoots fermentation and future market expansion.