【作者】 方俊；

【导师】 蒋立文；

【作者基本信息】 湖南农业大学 ， 食品科学与工程， 2019， 硕士

【摘要】 剁辣椒是湖南特色的辣椒制品,但加工过程中产生大量的辣椒水没有有效利用增加企业环保压力,造成资源浪费。干辣椒是我国辣椒贮藏一种常用方法,采用干辣椒开发产品也是辣椒产业重要加工渠道。本研究旨在将干辣椒和辣椒水有机结合,通过接入微生物菌株辅助发酵,定期检测其关键理化指标和挥发性成分相对含量变化、探讨最佳接种微生物及发酵条件,获得发酵风味较好的微生物组合及最佳条件,为剁辣椒生产企业副产物高效利用提供参考,也为剁辣椒加工企业产品链延伸提供技术支持。具体研究结果如下:1、适合辣椒酱发酵微生物其生长规律及发酵特性本研究采用从中国普通微生物菌种保藏管理中心(China General Microbiological Culture Collection Center,简称CGMCC)购买的菌种:CGMCC1.3220、CGMCC1.555、CGMCC1.3919、CGMCC2.1913和CGMCC2.371,接种到相应的MRS/NB/MEM及添加6%、8%、10%食盐培养基中进行培养,比较几种微生物的生长规律、酸度变化及对食盐适应性。结果表明:(1)从生长规律来看,生长最快的是乳酸菌,乳酸菌适应期0-8 h,对数生长期在8-16 h,稳定期在16-32 h,OD值差别不显著;(2)从酸度来看,1.3220基本不产酸;而1.3919变化较大,产酸较快,达到同样酸度的时间比1.555快了8 h;2.1913变化幅度相对较大,产酸较快,在28 h时酸度比2.371高0.1%。(3)从不同盐度来看,在6%盐度中,生长最快的为1.3919,其适应期不变,对数期时长滞后到22 h,稳定期时长滞后到55 h,最大OD值差别为0.7;在8%盐度中,生长最快的是1.3220,其适应期不变,对数期为8-20 h,稳定期为20-60 h,最大OD值差别不显著;在10%盐度中,生长最快的是1.3919,其适应期滞后到15 h,对数期滞后到80h,稳定期滞后到100 h,最大OD值差别为2.6。表明随盐度升高,生长周期延长,均体现一定耐盐特性。2、单一菌种结合鲜辣椒盐渍水发酵干辣椒其发酵特性研究将上述微生物经过扩大培养至对数生长期菌种3%接种量接入控制10%食盐浓度干辣椒(干辣椒:辣椒水=1:3)30℃恒温发酵一个月,比较发酵过程中酸度、有机酸、挥发性物质的变化,结果表明:产酸能力从大到小依次为:1.555>1.3919>2.1913>2.371>1.3220,有机酸种类多少的顺序为:1.3220产生8种,2.371、2.1913产生7种,1.555、1.3919为6种,挥发性成分数量多少顺序为:1.555>1.3919>1.3220>2.1913>2.371,这些数据为菌种组合发酵选择提供了数据基础。3、复合菌种结合鲜辣椒盐渍水发酵干辣椒其发酵特性研究结合单一发酵基础上,利用菌种发酵互补性要求,通过比较自然发酵与4种复合菌种结合鲜辣椒盐渍水发酵干辣椒酸度、有机酸、风味物质的变化,结果表明:(1)接菌发酵后产酸速度快,总量多,其中3号组合的酸度最高,达到了1.35%,产酸能力较强。(2)接种发酵后各挥发性风味物质含量和种类增加。共有物质种愈创木酚在3号组合中含量最高为0.69%,综合来看3号组合较佳,风味更好。(3)接菌发酵后有机酸含量增加,其中2号组合有机酸含量较高,但3号组合有机酸种类比2号组合多,且3号组合产酸能力最强,酱香浓郁,愈创木酚含量高,从而确定1.3220/2.371/1.3919这一组合进行优化发酵。4、以愈创木酚为挥发性成分指标的复合菌种优化发酵通过选出3号组合菌种接种不同比例,采取不接种的对照,设计了7种组合。比较了7个组合的酸度、氨基酸态氮以及挥发性物质的变化,结果表明:发酵至28 d时,第2号组合的酸度含量最高为1.17%;1.3919接种量高的氨基酸态氮含量高,其中2号组合含量最高为0.472%;在发酵至28 d时7个组合风味物质数量达到最高,6号组合最高为40种,其次是2号组合为38种,共有物质愈创木酚含量最高的为5号组合,其次是3号组合和2号组合,即2.371接种量高的组合愈创木酚含量高;2号组合感官评分最高为83.80分。综合比较2号组合最好,酸度达到1.17%,氨基酸态氮含量达到0.472%,风味物质数量达38种,愈创木酚含量达到了0.52%,其OAV比值23.07。且具有刺激性气味的物质二乙二醇乙醚含量较低为1.5%,对照组合中含量为8.32%。即接种0.5%1.3220、1%2.371、1.5%1.3919进行30℃密封发酵28 d为最优。更多还原

【Abstract】 Chopped chili is a characteristic product in Hunan Province,but a large amount of water extracted from salted chili is not effectively utilized,which increases the pressure of environmental protection of enterprises,resulting in waste of resources.Dried chili is a common method of chili storage in our country.The purpose of this study is to combine dried chili and salted chili water organically,inoculated fermentation microbial strains,regularly detect the changes of key physical and chemical indicators and relative content of volatile components,select the best inoculation ratio and optimum fermentation conditions,and obtain better fermentation flavor,which can provide reference for efficient utilization of by-products of chopped chili production enterprises.It provides technical support for chili processing chain extension.The results are as follows:1.Growth curve and fermentation characteristics of microorganisms suitable for chili paste fermentationIn this study,the bacteria purchased from China General Microbiological Culture Collection Center(CGMCC): CGMCC 1.3220,CGMCC 1.555,CGMCC 1.3919,CGMCC2.1913 and CGMCC 2.371 were inoculated into the corresponding MRS/NB/MEM and add6%,8%,and 10% salt medium for culture,the growth regularity,acidity change and salt adaptation of several microorganisms were compared.The results showed that:(1)from the growth curve,the fastest growing lactic acid bacteria were lactic acid bacteria,the adaptive period of lactic acid bacteria was 0-8 h,the logarithmic growth period was 8-16 h,the stable period was 16-32 h,OD value difference was not significant;(2)from the acidity point of view,1.3220 did not produce acid;and 1.3919 changed greatly,acid production was faster,the time to reach the same acidity was 8 h faster than 1.555;2.1913 changed relatively large,acid production was faster.The acidity was 0.1% higher than that of 2.371 at 28 h.(3)In different salinity,the fastest growth was 1.3919,the adaptation period was unchanged,the logarithmic period was delayed to 22 h,the stable period was delayed to 55 h,and the maximum OD value was 0.7;in 8% salinity,the fastest growth was 1.3220,the adaptation period was unchanged,the logarithmic period is 8-20 h,the stable period was 20-60 h,themaximum OD value difference was not significant;in 10% salinity,fastest growth was1.3919,the adaptation period was delayed to 15 h,the logarithmic period was delayed to 80 hours,stable lag to 100 h,the maximum OD difference was 2.6.It showed that with the increase of salinity,the growth cycle was prolonged,and all of them have certain salt tolerance characteristics2.Study on the fermentation characteristics of dried chili fermented with single strain and fresh salted chili waterThe above microorganisms were expanded and cultured to a logarithmic growth phase of 3% inoculation amount to control 10% salt concentration dry chili(dried chili: salted chili water = 1:3)30 ℃ constant temperature fermentation for one month,Comparison of changes in acidity,organic acids and volatile substances during fermentation,the results showed that the acid production capacity was from large to small: 1.555>1.3919>2.1913>2.371>1.3220,and the order of organic acid species was: there are 8 kinds of 1.3220,7 kinds of 2.371 and2.1913,6 kinds of 1.555 and 1.3919,and the order of the number of volatile components is:1.555>1.3919>1.3220>2.1913>2.371.It was provided basis data for the mixture fermentation selection of strains.3.Study on the fermentation characteristics of dried chili fermented by compound strains combined with fresh salted chili waterOn the basis of single fermentation,using the fermented complementarity requirement of strains,changes in acidity,organic acids and volatile substances in dried chili by comparison of natural fermentation with four composite strains.The results were shown as that:(1)After fermentation,the acidity of No.3 combination was the highest,reaching1.35 %,and the acidity of No.3 combination was the highest.(2)After inoculation and fermentation,the contents and types of volatile flavor substances increased,and the highest content of guaiacol in No.3 combination was 0.69%.No.3 combination was better and had better flavor.(3)After inoculation,the content of organic acid increased,and the content of organic acid in No.2 combination was higher,but the number of organic acids in No.3combination was more than that in No.2 combination,and No.3 combination had the strongest acid-producing ability,strong flavor and high guaiacol content.Therefore,the combination of 1.3220/2.371/1.3919 was determined to optimize the fermentation.4.Optimized fermentation of compound strains with guaiacol as a volatile componentindexSeven combinations were designed by selecting the No.3 sample strain to inoculate different proportions and adopting the no-inoculated control.Comparison of acidity,amino acid nitrogen and volatile substances in seven combinations.The results were shown as following: the acidity content of No.2 combination was 1.17% when fermented to 28 d,when 1.3919 had a high inoculation,the content of amino acid nitrogen was high,and the highest content of the No.2 combination was 0.472%;The number of seven combined flavors reached the highest at 28 d after fermentation,the maximum number of No.6combinations was 40,followed by the No.2 combination was 38,the highest guaiacol content of the common substance was the No.5 combination,followed by the No.3combination and the No.2 combination,that is,the combination with high inoculation amount of 2.371 has high guaiacol content;the highest sensory score of No.2 combination was 83.80.Comprehensive comparison of No.2 combination was the best,the acidity reached 1.17%,the amino acid nitrogen content reached 0.472%,the number of flavor substances reached 38,the guaiacol content reached 0.52%,the OAV ratio was 23.07.The substance with pungent odor was lower than 1.5%,and the content of the control composition was 8.32%.Inoculation of 0.5% 1.3220,1% 2.371,1.5% 1.3919 for 30 ℃sealed fermentation for 28 d was the optimal condition.更多还原