花生纳豆制备过程中品质分析及贮藏稳定性研究

Quality analysis and storage stability of Arachis hypogaea L. natto during preparation

中文关键词:  花生  纳豆  品质分析  贮藏期稳定性

英文关键词:Arachis hypogaea L.  natto  quality analysis  storage stability

中文摘要:

      目的 探究纳豆芽孢杆菌发酵对红花生制成的花生纳豆品质特性及贮藏稳定性的影响。方法 通过采用纳豆芽孢杆菌发酵4粒红花生制得一款新型的花生制品——花生纳豆, 并对其品质特性及贮藏稳定性进行系统观察。本研究测定了花生纳豆的蛋白质含量、脂肪含量、风味物质等, 并在贮藏期间监测了感官评分和L*, 同时测定了总挥发性盐基氮(total volatile base nitrogen, TVB-N)含量、氨基酸态氮含量和a*等指标。结果 与未接种花生相比, 花生纳豆的蛋白质含量降至25.84%, 脂肪含量降至17.72%。发酵促进了醇类和芳香族物质的产生, 使花生纳豆的风味与其他处理方式的花生呈现显著差异, 主要体现在酸味、咸味、鲜味和苦味上。发酵过程中脂肪水解产生亚油酸, 导致脂肪含量降低; 同时, 部分不易流动水向弱结合水迁移。贮藏期间, 花生纳豆的感官评分、L*及b*随时间延长而降低, 而TVB-N含量与氨基酸态氮含量则随之升高。结论 纳豆芽孢杆菌发酵显著改变了花生纳豆的营养成分和风味特性; 在贮藏过程中, 花生纳豆的感官品质有所下降, 这些发现为利用纳豆芽孢杆菌发酵花生提供了理论依据, 并为开发新型花生制品提供了新的思路。

英文摘要:

      Objective To investigate the effects of Bacillus natto fermentation on the quality characteristics and storage stability of Arachis hypogaea L. natto produced from red Arachis hypogaea L.. Methods A novel Arachis hypogaea L. product, Arachis hypogaea L. natto, was prepared through fermentation using Bacillus natto, and its quality characteristics and storage stability were systematically evaluated. In this study, the protein content, fat content and flavor compounds of Arachis hypogaea L. natto were determined. Sensory scores and L* were monitored during the storage period. Additionally, the levels of total volatile basic nitrogen (TVB-N), amino acid nitrogen and a* were assessed. Results The results indicated that compared with unfermented Arachis hypogaea L., the protein content of Arachis hypogaea L. natto decreased to 25.84%, and the fat content reduced to 17.72%. Fermentation promoted the production of alcohol and aromatic compounds, resulting in distinct flavor profiles characterized by sourness, saltiness, umami and bitterness. During fermentation, lipolysis produced linoleic acid, leading to a reduction in fat content. Moreover, some free water became less mobile, transitioning into weakly bound water. Over time, the sensory score and L* and b* of Arachis hypogaea L. natto declined, whereas the levels of TVB-N, amino acid nitrogen increased. Conclusion Bacillus natto fermentation significantly alters the nutritional composition and flavor characteristics of Arachis hypogaea L. natto. sensory quality deteriorates during storage. These findings provide a theoretical foundation for utilizing Bacillus natto in Arachis hypogaea L. fermentation and offer new insights into developing innovative Arachis hypogaea L. products.