| 引用本文: | 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/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2025，42（2）：9-17 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
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| 摘要: |
| 目的 研究狗脊蕨叶包裹发酵对豆豉品质的影响。 方法 以大豆为原料,未用狗脊蕨叶包裹发酵豆豉为对照,
研究狗脊蕨叶包裹发酵对豆豉感官品质、可溶性蛋白质、粗脂肪、黄酮类物质、水分、氨基态氮和 NaCl 含量变化,利
用 GC-MS 对其所含挥发性风味物质进行定性定量分析。 结果 狗脊蕨叶包裹发酵豆豉的感官品质较对照组的更
优,呈现出色泽美观,颗粒分明,软硬适中,彼此间有明显的拉丝状,且散发出浓郁的醇香味。 其可溶性蛋白质、粗
脂肪、黄酮类物质和水分含量都显著高于对照组( P< 0. 05) ,与对照组相比,每毫升豆豉溶液中可溶性蛋白质的含
量增加了约 2. 63%,粗脂肪相对含量增加了 1. 56%;黄酮类物质的相对含量增加了 0. 35%;狗脊蕨叶包裹发酵豆豉
样品中共检测出 48 种挥发性物质,其中大部分为酚类物质和酯类物质,与对照组比较,二者的主要区别在于用狗
脊蕨叶包裹发酵豆豉中增加了酚类和酯类物质,是狗脊蕨叶包裹发酵豆豉中新产生的挥发性风味物质,新增挥发
性化合物主要为愈创木酚和麦芽酚、2-己烯-1-醇乙酸酯和亚砷酸三酯( 三甲基硅烷基) 。 结论 蕨类辅助豆豉发酵
显著地提高了发酵豆豉的营养价值和风味品质。 |
| 关键词: 豆豉 狗脊蕨 发酵 品质 风味物质 |
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| Study on the Effect of Woodwardia japonica Wrapping on Fermentation and Flavor Quality of Douchi |
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CHANG Haijun HU Yu SHI Yuanwei HUANG Yu
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1. School of Food Science and Engineering Chongqing Technology and Business University Chongqing 400067 China
2. Chongqing Engineering Research Center for Processing Storage and Transportation of Characterized Agro-products
Chongqing 400067 China
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| 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. |
| Key words: douchi Woodwardia japonica fermentation quality flavor substance |
