重庆工商大学学报（自然科学版）2025，Vol.42Issue(2)：9-17,9.DOI:10.16055/j.issn.1672-058X.2025.0002.002
狗脊蕨叶包裹对豆豉发酵及风味品质影响研究
Study on the Effect of Woodwardia japonica Wrapping on Fermentation and Flavor Quality of Douchi
摘要
Abstract
Objective The effect of Woodwardia japonica leaves wrapped fermentation on the quality of Douchi was studied.Methods Soybeans were used as raw material.The fermented Douchi without Woodwardia japonica leaves wrapping was used as the control.The effect of Woodwardia japonica leaves wrapping on changes in sensory quality,soluble protein,crude fat,flavonoids,moisture,amino nitrogen,and NaCl contents in fermented Douchi were investigated.The volatile flavor substances in fermented Douchi were qualitatively and quantitatively detected and analyzed by GC-MS.Results Fermented Douchi wrapped with Woodwardia japonica leaves exhibited superior sensory qualities compared with the control group,showing attractive color,distinct granules,moderate hardness,noticeable filamentous structure,and a rich mellow flavor.Its soluble protein,crude fat,flavonoid content,and moisture were significantly higher than those of the control group(P＜0.05).Compared with the control group,the soluble protein content per milliliter of Douchi solution increased by approximately 2.63％,crude fat per milliliter of Douchi solution increased by 1.56％,and the relative content of flavonoids per milliliter of Douchi solution increased by 0.35％.A total of 48 volatile compounds were detected in the fermented Douchi wrapped with Woodwardia japonica leaves,predominantly phenolic and ester compounds.Compared with the control group,the main difference between them was that phenolic and ester substances were added in the experimental group wrapped with the Woodwardia japonica leaves,which belong to new volatile flavor substances produced by Woodwardia japonica leaves wrapped fermented Douchi.The additional volatile compounds mainly included guaiacol,maltol,2-hexen-1-ol acetate,and trimethylsilyl arsine.Conclusion Fermentation of Douchi assisted by ferns significantly enhances its nutritional value and flavor quality.关键词
豆豉/狗脊蕨/发酵/品质/风味物质Key words
douchi/Woodwardia japonica/fermentation/quality/flavor substance分类
轻工业引用本文复制引用
常海军,胡渝,石源伟,黄钰..狗脊蕨叶包裹对豆豉发酵及风味品质影响研究[J].重庆工商大学学报（自然科学版）,2025,42(2):9-17,9.基金项目
重庆市自然科学基金面上项目(CSTB2024NSCQ-MSX0807) （CSTB2024NSCQ-MSX0807）
重庆市教委科学技术研究计划重点项目(KJZD-K202200806) （KJZD-K202200806）
重庆市研究生科研创新项目(CYS240549). （CYS240549）
