利用乳酸菌发酵红酸汤的品质变化研究-《中国调味品》

文章信息/Info

Title:: Study on Quality Change of Tomato Sour Soup Fermented by Lactic Acid Bacteria

摘要:: 红酸汤是贵州苗族、侗族等少数民族地区以番茄为主要原料发酵制成的一种天然调味品；本研究将两株分离自自然发酵酸汤的乳酸菌（干酪乳杆菌H1：鼠李糖乳杆菌H3=1:1）复合接种于番茄中进行发酵，以未接菌组红酸汤为对照，对其发酵过程中的乳酸菌计数、PH、总酸、还原糖含量、氨基酸态氮含量、亚硝酸盐含量进行测定及分析，并对其发酵前后的有机酸的变化和风味物质的变化进行测定及分析；结果表明这两株乳酸菌能够快速产酸，在发酵的第5天PH值达到3.18±0.00，红酸汤发酵周期由原来的15d缩短至5d，而相应的氨基酸态氮含量与乳酸含量显著高于未接菌发酵组，亚硝酸盐含量显著低于未接菌发酵组。本研究表明两株乳酸菌作为红酸汤的发酵剂，通过复合发酵可以改善酸汤风味品质，提高其营养价值以及安全性。

Abstract:: Tomato sour soup is a kind of natural seasoning made by using tomato as the main raw material in Guizhou Miao and Dong ethnic groups. In this study, two strains of lactic acid bacteria (Lactobacillus casei H1: Lactobacillus rhamnosus H3=1:1) isolated from natural fermentation acid soup were inoculated into tomato for fermentation., and the lactic acid bacteria count, PH, total acid, reducing sugar content, amino acid nitrogen content and nitrite content were tested and analyzed during the fermentation process compared with the nature fermented tomato sour soup, and the changes of organic acids and flavor substances before and after fermentation were measured and analyzed. The results showed that the se two strains of lactic acid bacteria could produce acid quickly, and the pH value reached 3.18±0.00 on the fifth day of fermentation, the fermentation period of tomato sour soup was shortened from the original 15d to 5d, and the amino acid nitrogen content and lactic acid content of experiment group were significantly higher than that of the natural fermentation group, and that the nitrite content of the experiment group was significantly lower than that of the natural fermentation group. This study confirmed that theses two strains of lactic acid bacteria can be used as starter cultures for tomato sour soup fermentation , which can improve the flavor quality of tomato sour soup and improve its nutritional value and safety through compound fermentation