Evaluation of Suanjiangshui Quality in Different Fermentation Methods Based on Biomimetic Technology

LI Yao; KONG Xiangcong; QU Xingbo; HOU Qiangchuan; GUO Zhuang; WANG Yurong

doi:10.13386/j.issn1002-0306.2021090241

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 125-131. > DOI: 10.13386/j.issn1002-0306.2021090241

LI Yao, KONG Xiangcong, QU Xingbo, et al. Evaluation of Suanjiangshui Quality in Different Fermentation Methods Based on Biomimetic Technology[J]. Science and Technology of Food Industry, 2022, 43(13): 125−131. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090241.

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Evaluation of Suanjiangshui Quality in Different Fermentation Methods Based on Biomimetic Technology

LI Yao^{1, 2,},
KONG Xiangcong^{1, 2},
QU Xingbo³,
HOU Qiangchuan^{1, 2},
GUO Zhuang^{1, 2},
WANG Yurong^{1, 2, ,}

1.
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China
2.
Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China
3.
Hubei Yujia Catering Management Co., Ltd., Xiangyang 441000, China

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Received Date: September 21, 2021
Available Online: April 26, 2022

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Abstract

Abstract

In order to compare and study the quality difference of Suanjiangshui between purebred fermentation and starter fermentation, Lactobacillus fermentum pure-bred fermentation and old brine fermentation were used to make Suanjiangshui, and the sensory quality was detected by bionic equipment such as electronic tongue, electronic nose and colorimeter. The results showed that the umami of pure fermentation of Lactobacillus fermentum was obviously higher than that of fermentation with old brine, while the sourness and astringency showed opposite trend. In terms of volatile flavor, the intensity of aromatic substances in Suanjiangshui fermented by pure lactic acid bacteria was significantly higher than that fermented by starters (P<0.05). The colorimeter detection showed the brightness and greenness of pure lactic acid bacteria fermented Suanjiangshui were higher than those of starters fermented, and the color difference between them was significant (P<0.05). The results of multivariate statistical analysis indicated that there were significant differences in the overall quality of Suanjiangshui produced by different fermentation methods, and the main indicators that caused the differences were umami, aromatic and alkane volatile flavor substances. In general, the quality of Suanjiangshui fermented by pure lactic acid bacteria was better.
- Suanjiangshui,
- pure bacteria fermentation,
- starters,
- electronic tongue,
- electronic nose,
- colorimeter

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