利用副干酪乳杆菌发酵风味鱿鱼制品条件研究
PDF下载 (26210)黄乐丹 1,吴祖芳 1*,张林楠 2,白政泽 1,翁佩芳 1.利用副干酪乳杆菌发酵风味鱿鱼制品条件研究[J].宁波大学学报(理工版),2017,30(3):6-11.DOI:
HUANG Le-dan 1,WU Zu-fang 1*,ZHANG Lin-nan 2,BAI Zheng-ze 1,WENG Pei-fang 1.Study on fermentation conditions of flavor squid products by Lactobacillus paracasei[J].Journal of Ningbo University(Natural Science & Engineering Edition),2017,30(3):6-11.DOI:
| Title: | Study on fermentation conditions of flavor squid products by Lactobacillus paracasei |
| 作者: | 黄乐丹 1, 吴祖芳 1*, 张林楠 2, 白政泽 1, 翁佩芳 1 |
| Author(s): | HUANG Le-dan 1, WU Zu-fang 1*, ZHANG Lin-nan 2, BAI Zheng-ze 1, WENG Pei-fang 1 |
| 关键词: | 鱿鱼; 副干酪乳杆菌Lpsi; 发酵; 响应面法 |
| Keywords: | squid; Lactobacillus paracasei; fermentation; response surface methodology |
| 分类号: | TQ920.6 |
| 文献标识码: | A |
| 摘要: | 为进一步提高鱿鱼的食用品质, 以北太鱿鱼作为副干酪乳杆菌Lpsi的发酵基质, 研究料液比、菌株接种量、蔗糖添加量、发酵时间、发酵温度对鱿鱼发酵效果的影响. 采用响应面法对发酵条件进行优化, 得到副干酪乳杆菌发酵鱿鱼的最佳优化条件为: 料液比1:1.92、发酵温度31.42℃、加糖量3.16%、接种量4%, 发酵时间48h. 在此条件下, 鱿鱼发酵液的实际氨基氮含量达到0.63g?L-1. 鱿鱼经过副干酪乳杆菌蛋白酶的分解作用, 呈味氨基酸含量上升, 提高了人体必需氨基酸含量及易消化吸收性, 使其营养性和保健性得到进一步增强. |
| Abstract: | In order to further improve the edible quality of North Pacific squid products, North Pacific squid was used as the fermentation substrate of Lactobacillus paracasei. The effect of solid to liquid ratio, sucrose concentration, the quantity of inoculation of lactobacillus, fermentation time and fermentation temperature in fermented squid was evaluated. The response surface methodology was used to optimize the fermentation conditions and the optimal conditions for solid to liquid ratio, fermentation temperature, sucrose concentration, inoculation amount and fermentation time were determined as 1:1.92, 31.42℃, 3.16%, 4% and 48h, respectively. Experiments carried out under these conditions led to an amino nitrogen content of 0.63g?L-1. Decomposed by Lactobacillus paracasei protease, the content of amino acids in North Pacific squid increased, and its digestion and absorption and the content of essential amino acids in the human body also increased. In addition, its nutritional and health-care properties were further enhanced. |
| 参考文献 /References: | [1] 黄鹏晓, 吴祖芳, 沈飚, 等. 鱿鱼丝加工中真菌菌相变化规律及优势真菌的分离鉴定[J]. 现代食品科技, 2016, 32(5):98-103. [2] HONG W J, SANG M K. Quality characteristics, shelf-life, and bioactivities of the low salt squid jeot-gal with natural plant extracts[J]. Journal of the Korean Society of Food Science & Nutrition, 2013, 42(5):721- 729. [3] 吴少杰, 张俊杰, 姚兴存, 等. 我国鱿鱼的综合加工利用现状与展望[J]. 食品研究与研发, 2011, 32(1):154- 155. [4] 彭习亮, 马成杰. 乳酸菌的生理功能及其在食品工业中的应用[J]. 安徽农业科学, 2013, 41(20):8708-8710; 8776. [5] 令狐青青, 张雪, 童晓倩,等. 纳豆芽孢杆菌(Bacillus natto)发酵鱿鱼碎肉的工艺优化[J]. 食品科学, 2015, 36(19):148-152. [6] 张雪, 令狐青青, 童晓倩, 等. 响应面法优化鱿鱼(Ommastrephes bartrami)皮胶原蛋白提取液脱色工艺[J]. 海洋与湖沼, 2015, 46(1):221-227. [7] 张硕, 张莉力. 副干酪乳杆菌对发酵香肠风味的作用研究[J]. 食品工业科技, 2014, 35(3):305-307; 368. [8] 巨晓英, 寇晓虹. 副干酪乳杆菌的功能及其在食品工业中的应用研究进展[J]. 中国乳品工业, 2009, 37(8): 48-50. [9] 熊涛, 刘妍妍, 黄涛, 等. 副干酪乳杆菌NCU622耐酸耐胆盐及其黏附性能[J]. 食品科学, 2015, 36(5):93-98. [10] 周晓丹, 刘爱萍, 张明, 等. 副干酪乳杆菌LC-01对便秘小鼠的通便作用[J]. 乳业科学与技术, 2012, 35(5): 7-11. [11] 魏敏, 张斌, 王宁宁, 等. 副干酪乳杆菌耐乳酸的驯化及增殖培养基的优化[J]. 食品与机械, 2014, 30(2):25- 31. [12] 吴谋成. 食品分析与感官评定[M]. 2版. 北京: 中国农业出版社, 2010:63-64. [13] 陈合, 张秋红, 王长凤, 等. 温度对嗜酸乳杆菌和干酪乳杆菌发酵羊奶的影响[J]. 食品与机械, 2013, 29(1): 23-26. [14] 陈洁, 黄佩佩, 宋茹. 枯草芽孢杆菌发酵鱼蛋白制备抗氧化型发酵液工艺的初步研究[J]. 浙江海洋学院(自然科学版), 2011, 30(3):254-258. [15] GB 4789.2-2016. 食品卫生微生物学检验(菌落总数测定)[S]. [16] SN/T 1941.3-2007. 进出口食品中乳酸菌检验方法(乳酸杆菌的PCR法)[S]. [17] GB/T 5009.1-2003. 食品卫生检验方法(理化部分)[S]. [18] GB 5009.33-2016. 食品安全国家标准(食品中亚硝酸盐与硝酸盐的测定)[S]. [19] ICHII T, MAHAPATRA K, SAKAI M, et al. Changes in abundance of the neon flying squid Ommastrephes bartramii in relation to climate change in the central north Pacific ocean[J]. Marine Ecology Progress, 2011, 441(8):151-164. |
| 备注/Memo: | 收稿日期: 2016-11-15. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 宁波市科技富民项目（2016C10031）. 第一作者: 黄乐丹（1992-）, 女, 浙江温州人, 在读硕士研究生, 主要研究方向: 食品生物技术. E-mail: 786994882@qq.com *通信作者: 吴祖芳（1963-）, 男, 浙江奉化人, 博士/教授, 主要研究方向: 食品生物技术. E-mail: wzfwpf@163.com 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
