食品与发酵工业2024，Vol.50Issue(11)：308-316,中插12-中插13,11.DOI:10.13995/j.cnki.11-1802/ts.036364
复合菌种发酵黄浆水的风味品质分析
Analysis of flavor quality of soybean whey fermented by compound cultures
摘要
Abstract
In order to explore the optimization and improvement of the flavor quality of fermented soybean whey by different species combinations,this study compared the fermented soybean whey made by compound lactic acid bacteria fermentation,lactic acid bacteria yeast mixed fermentation and natural fermentation,determined the physical and chemical indexes in the fermentation process,studied the composition and differences of organic acids and volatile flavor substances in the acid slurry by HPLC and GC-MS,combined with the rela-tive odor activity value(ROAV)to analyze the key aroma components,and made correlation analysis with the main organic acids.The re-sults showed that the pH,protein and reducing sugar contents of soybean whey were significantly reduced during fermentation.The contents of total phenols and total flavonoids in the composite fermentation group were increased.Compared with the natural fermentation group,there were 5 more free amino acids,and the total amount was increased by 198.34％compared with the natural fermentation group.The content of succinic acid increased significantly.A total of 74 volatile flavor components were detected by GC-MS,and 25 key flavor sub-stances were screened out by ROAV method.Alcohols and ketones are the main aroma substances of soybean whey,and the fermentation of compound bacteria is more conducive to the accumulation of esters.The correlation analysis of volatile flavor components and character-istic organic acids showed that lactic acid was positively correlated with esters and alcohols such as ethyl acetate,ethyl phenylacetate,isoamyl acetate,isoamyl alcohol,n-octanol and γ-nonanolactone(P＜0.05),and succinic acid,citric acid and malic acid were positive-ly correlated with eugenol,ethyl acetate,isoamyl acetate,etc.(P＜0.05),and the relative content of these volatile substances was the highest in the composite fermentation group.In summary,the fermentation of soybean whey by compound strains can improve the nutrition-al value and flavor quality.关键词
复合菌种/黄浆水/发酵/有机酸/风味/相关性Key words
compound strains/soybean whey/fermentation/organic acids/flavour/correlation引用本文复制引用
陶祥婕,胡萍..复合菌种发酵黄浆水的风味品质分析[J].食品与发酵工业,2024,50(11):308-316,中插12-中插13,11.基金项目
筑科合同[2022]5-15号 （）
黔科合成果[2023]一般045 （）
