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食品研究与开发:2024,45(6):23-30
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直投式酵母菌发酵对江蓠腥味及膳食纤维性质的影响
(1.集美大学 海洋食品与生物工程学院,福建 厦门 361021;2.福建省食品微生物与酶工程重点实验室,福建 厦门 361021;3.厦门海洋职业技术学院,福建 厦门 361102;4.厦门市食品生物工程技术研究中心,福建 厦门 361021)
Effect of Directed Vat Set Yeast Fermentation on the Fishy Odor and Properties of Dietary Fiber of Gracilaria
(1.College of Marine Food and Bioengineering,Jimei University,Xiamen 361021,Fujian,China;2.Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,Fujian,China;3.Xiamen Ocean Vocational College,Xiamen 361102,Fujian,China;4.Food Bioengineering Technology Research Center,Xiamen 361021,Fujian,China)
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投稿时间:2023-02-09    
中文摘要: 海藻是重要的海洋生物资源,富含多种生物学功能的膳食纤维。传统工艺制备的海藻膳食纤维具有较强的腥味,影响其在食品中的应用。以江蓠为原料,研究直投式酵母菌发酵对江蓠腥味及其膳食纤维性质的影响。研究表明,优化得到酵母菌直投式发酵剂发酵脱腥的温度为25 ℃、活化菌液稀释倍数为4、江蓠与稀释菌液比例为1∶20(g/mL)、发酵时间为4 h。发酵后,江蓠样品的腥味强度评分由2.28 上升至9.67,腥味成分中的正己醛、1-辛烯-3-醇、(Z)-4-癸烯醛、(Z),(Z)-2,4-癸二烯醛含量明显下降。发酵前后,江蓠膳食纤维的持水性分别为29.20、30.50g/g、持油性分别为5.73、6.09 g/g、白度分别为1.86%和1.77%、凝胶强度分别为355、463 N·mm。综上,江蓠进行直投酵母菌发酵后,能较好地降低其腥味,且对江蓠膳食纤维的性质影响较小。
中文关键词: 江蓠  直投式酵母菌剂  发酵  腥味  膳食纤维
Abstract:Seaweed is an important marine biological resource rich in dietary fiber with various biological functions.The seaweed dietary fiber prepared by traditional technology has strong fishy odor,which affects its application in food.The effects of directed vat set(DVS)yeast fermentation on the fishy odor and dietary fiber properties of Gracilaria were studied.The results showed that the optimized fermentation temperature for reducing the fishy odor was 25 ℃,the dilution ratio of activated yeast liquid was 4,the ratio of Gracilaria to diluted yeast liquid was 1∶20(g/mL),and the fermentation time was 4 h.After fermentation,the intensity of the fishy odor of Gracilaria sample was increased from 2.28 to 9.67,and the contents of hexanal,1-octene-3-ol,(Z)-4-decenal and(Z),(Z)-2,4-decadienal among the odor components decreased significantly.Before and after fermentation,the water-holding capacity of Gracilaria dietary fiber was 29.20 g/g and 30.50 g/g,oil-holding capacity was 5.73 g/g and 6.09 g/g,whiteness was 1.86% and 1.77%,gel strength was 355 N·mm and 463 N·mm,respectively.In conclusion,the fishy odor of Gracilaria can be reduced by DVS yeast fermentation,and the properties of Gracilaria dietary fiber are less affected.
文章编号:202406004     中图分类号:    文献标志码:
基金项目:国家重点研发计划项目(2023YFD2100603)
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