纯种乳酸菌混合发酵对生姜品质的影响

张洪超; 薛张芝; 周红丽; 刘宗敏; 金洋; 李密; 宋正规; 李和生

doi:10.13386/j.issn1002-0306.2017.20.023

纯种乳酸菌混合发酵对生姜品质的影响

1. 宁波大学海洋学院
2. 湖南农业大学食品科学与技术学院

详细信息

作者简介:
张洪超 (1992-) , 女, 硕士研究生, 研究方向:食品加工与安全, E-mail:Zhanghongchao1020@163.com。;

李和生 (1960-) , 男, 硕士, 教授, 研究方向:食品资源利用, E-mail:lihesheng@nbu.edu.cn。;

中图分类号: TS201.3;TS255.5
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- 文章访问数: 168
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- PDF下载量: 195
出版历程
- 收稿日期: 2017-03-12

Effect of mixed fermentation of pure lactic acid bacteria on the quality of ginger

School of Marine Sciences, Ningbo University
College of Food Science and Technology, Hunan Agricultural University

摘要

摘要: 以生姜为原料,植物乳杆菌、短乳杆菌和肠膜明串珠菌为实验菌种。利用响应面分析法,对纯种乳酸菌混合接种发酵生姜的发酵条件进行优化。以发酵时间、剁辣椒添加量和食盐添加量为自变量,以亚硝酸盐含量、姜辣素含量和感官评价为响应值,采用Box-Behnken设计方法,研究纯种乳酸菌发酵生姜各因素及其交互作用的影响。结果表明:发酵时间为7.5 d,剁辣椒添加量10.50%,食盐添加量4%,此时纯种发酵风味生姜的亚硝酸盐含量、姜辣素含量和感官评价分别为0.048 mg/kg、0.526%和8.3分,与预测值0.040 mg/kg、0.538%和8.5分相比,无显著性差异（p>0.05）,表明优化条件参数可靠。
- 纯种乳酸菌 /
- 混合发酵 /
- 生姜 /
- 响应面分析法
Abstract: Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides were added into fresh ginger as experimental strains.Fermentation technology of ginger fermented by pure lactic acid bacteria was optimized by response surface methodology ( RSM) .The fermentation time, the quantity of chopped pepper and salt added as the independent variables, nitrite, gingerol and sensory evaluation were taken as response variables. The objective of this study was to investigate the effect of single factor and the interaction effects of each factors on the research of the flavor ginger by mix-seeding lactic acid bacteria using the Box-Behnken design method.The optimization results showed that, the fermentation time was 7.5 d, the addition of chopped chili was 10.50%, salt addition was 4%. Under this condition, nitrite content was 0.048 mg/kg, gingerol content was0.526% and sensory evaluation was 8.3. Compared with the model prediction of 0.040 mg/kg, 0.538% and 8.5, that three indexes had no significant differences ( p > 0.05) , which means the parameters were reliable.
- pure lactic acid bacteria /
- mixed fermentation /
- fresh ginger /
- response surface methodology (RSM)

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