商业发酵剂对百香果皮红酸汤品质的影响

Effects of commercial starter cultures on the quality of red sour soup with Passiflora edulis Sims peel

中文关键词:  百香果皮  商业发酵剂  红酸汤  挥发性风味物质  感官品质

英文关键词:Passiflora edulis Sims peel  commercial starter cultures  red sour soup  volatile flavor compounds  sensory quality

中文摘要:

      目的 探究商业发酵剂对百香果皮红酸汤品质的影响。方法 以番茄浆为基质, 设置百香果皮酶解液添加组及百香果皮酶解液+商业发酵剂添加组(添加百分比: 1.7%、2.2%、2.7%, m/m, 以番茄基质计), 番茄浆自然发酵作为对照组。采用微生物平板计数法检测菌群变化, 结合高效液相色谱法测定有机酸及游离氨基酸, 气相色谱-质谱联用仪解析挥发性风味物质, 辅以电子鼻及感官评价等指标, 系统表征不同处理对发酵过程及品质特征的影响。结果 接菌量1.7%的商业发酵剂组表现出最优发酵特性, 菌群活性显著提升, 乳酸菌与酵母活菌数峰值达9.7 log CFU/g和9.5 log CFU/g; 代谢效率提升, 发酵终点pH≤3.46, 还原糖转化率达84.57%; 且风味物质显著富集, 检测到酯类(乙酸异丁酯、2-甲基丁酸乙酯等)与醇类物质分别增加113.79%和27.35%, 特征香气组分新增7种; 此外, 外接商业发酵剂还可以显著提升营养活性物质, 例如总酚(25.31 mg/L)、总黄酮(11.12 mg/kg)及总酸(6.78%)含量分别是番茄对照组的11.3、7.46、1.16倍; 感官结果显示, 其接受度显著高于番茄对照组(P<0.05)。结论 商业发酵剂通过定向调控微生物代谢网络, 可有效改善百香果皮红酸汤的发酵动力学特性与品质稳定性, 为提升产品标准化程度及营养功效提供理论依据。

英文摘要:

      Objective To investigate the effects of commercial starter cultures on Passiflora edulis Sims peel red sour soup quality. Methods This study employed tomato pulp as the fermentation matrix. Experimental groups included Passiflora edulis Sims peel enzymatic hydrolysate addition, and Passiflora edulis Sims peel enzymatic hydrolysate supplemented with 1.7%, 2.2%, and 2.7% (m/m, based on tomato matrix) commercial starter cultures, compared against natural fermentation controls. The changes in microbial flora were detected by microbial plate counting method. Organic acids and free amino acids were determined by high performance liquid chromatography. Volatile flavor substances were analyzed by gas chromatography-mass spectrometry. With the support of electronic nose and sensory evaluation and other indicators, the effects of different treatments on the fermentation process and quality characteristics were systematically characterized. Results The commercial starter cultures with an inoculation amount of 1.7% exhibited the best fermentation characteristics, with a significant increase in microbial activity. The peak counts of lactic acid bacteria and yeast reached 9.7 log CFU/g and 9.5 log CFU/g, respectively. The metabolic efficiency was enhanced, with the final pH of fermentation ≤3.46 and the conversion rate of reducing sugar reaching 84.57%. Moreover, the flavor substances were significantly enriched, with the detected esters (isobutyl acetate, ethyl 2-methylbutyrate, etc.) and alcohols increasing by 113.79% and 27.35%, respectively, and 7 kinds of new characteristic aroma components were identified. In addition, The content of total phenols (25.31 mg/L), total flavonoids (11.12 mg/kg), and total acid (6.78%) was 11.3, 7.46 and 1.16 times higher than those in the tomato control group respectively. The sensory results showed that its acceptance was significantly higher than that of the tomato control group (P<0.05). Conclusion Commercial starter cultures can effectively improve the fermentation kinetics and quality stability of Passiflora edulis Sims peel red sour soup by precisely regulating the microbial metabolic network, providing a theoretical basis for enhancing the standardization degree and nutritional efficacy of the product.