人参酵素与量子化人参酵素产品品质的对比分析-《中国调味品》

文章信息/Info

Title:: Contrastive Analysis of Quality of Ginseng Ferment and Quantization Ginseng Ferment

摘要:: 为探究人参酵素原液与量子化处理的量子化人参酵素产品品质的差异，本文依据酵素团体标准T/CBFIA 08001—2016的技术要求，对人参酵素原液（The raw liquid of ginseng ferment, RLGF）（后简称为人参酵素）与量子化人参酵素（Quantization ginseng ferment, QGF）在感官品质、生化指标及污染物指标方面进行对比分析。结果表明，在pH、氯化钠一般理化指标方面，两种酵素产品差异不大；量子人参酵素仅在总酸、有机酸指标中具有较高含量，这与其低pH、低乙醇含量有关；且相比于人参酵素而言：总氨基酸含量减少27 mg/100 g，维生素B族含量普遍降低，人参皂甙亦相对减少，减少262 mg/100 g。在食品安全指标方面，两种酵素产品的霉菌、大肠菌群等均符合标准要求，沙门氏菌及重金属均未检出；后续实验证明人参酵素在发酵过程中具有自清洁作用。综合感官评定表明人参酵素产品品质较优于量子化人参酵素。

Abstract:: In order to explore the difference of quality between the raw liquid of ginseng ferment and quantization ginseng ferment by quantization treatment, the sensory quality, biochemical and pollutant indexes of the raw liquid of ginseng ferment (RLGF) (later abbreviated as ginseng ferment) and quantization ginseng ferment (QGF) were compared and analyzed according to the technical requirements of ferment group standard T/CBFIA 08001—2016. The results showed that there was no significant difference between the two ferment in pH, sodium chloride. Quantization ginseng ferment only had high content in total acid and organic acid index, which was related to its low pH and ethanol content; And compared with ginseng ferment, total amino acid content decreased by 27 mg/100 g, vitamin B group content decreased generally, ginsenosides also decreased by 262 mg/100 g. In terms of food safety indicators, the molds and coliforms of the two ferment products met the standard requirements, and salmonella and heavy metals were not detected; Follow-up experiments showed that ginseng ferment had self-cleaning effect in the fermentation process. Comprehensive sensory evaluation showed that the quality of ginseng ferment was better than that of quantizatio ginseng ferment.