低盐接种发酵辣椒对其风味品质的提升作用

Flavor Quality Improvement by Low-salt Inoculation Fermentation of Chili Peppers

摘要:

由于高盐辣椒加工脱盐后产生大量的盐渍辣椒水，不仅污染了环境，还造成了辣椒本身营养物质的损失，中低盐度发酵辣椒是辣椒加工技术发展的方向和重点。该实验选用植物乳杆菌（Lactobacillus plantarum）和季也蒙迈耶氏酵母（Meyerozyma guilliermondii）进行低盐发酵8%（m/m）盐度，测定pH值、总酸、还原糖、氨基酸态氮等理化指标和感官评价，利用高效液相色谱测定发酵后的有机酸含量，顶空固相微萃取-气相色谱-质谱联用技术测定挥发性物质，运用聚类分析和主成分分析对室温自然发酵辣椒、32 ℃自然发酵辣椒、X公司提供的发酵辣椒产品18%（m/m）盐度、32 ℃接种发酵辣椒的风味品质进行差异性分析。结果表明，X公司发酵辣椒和接种发酵辣椒整体感官评分较高，分别为90.81、88.80分，它们的总酸分别达0.62、0.74 g/100 g，X公司发酵辣椒产品中有机酸含量较低，接种发酵辣椒中乳酸含量较高。不同发酵辣椒之间挥发性物质存在较大差异（P<0.05），自然发酵组中含量占比最高的是烷烃类（31%）、酯类（16.29%~18.10%），X公司发酵辣椒中是酯（33.46%）、酸类（51.62%），接种发酵辣椒中是酯（40.77%）、酸（19.84%）、醇类（12.75%）。主成分分析发现，接种发酵辣椒的关键香气物质最多，主要体现为乳酸香和花果香，可作为发酵剂应用于低盐接种发酵辣椒。

Abstract:

A large amount of salted chili pepper water is produced after desalination in high-salt chili pepper processing. This pollutes the environment and causes loss of nutrients from the chili peppers themselves. Medium- or low-salt chili pepper fermentation is considered the future direction and focus of the development of chili pepper processing technology. In this study, Lactobacillus plantarum and Meyerozyma guilliermondii were used for low-salt fermentation at a salinity of 8% (m/m). The physical and chemical indices, such as pH and total acid, reducing sugar, and amino acid nitrogen content were determined, as well as the sensory evaluation scores. The organic acid content was determined using high performance liquid chromatography. The volatile aromatic substances were determined using headspace solid phase microextraction-gas chromatography mass spectrometry. The flavor quality of chili peppers naturally fermented at room temperature, naturally fermented at 32 ℃ , fermented at a salinity of 18% (m/m) (supplied by company X), and subjected to inoculated fermentation at 32 ℃ were compared and analyzed using cluster analysis and principal component analysis. The results show that the overall sensory scores of the fermented chili peppers provided by company X and the inoculated fermented chili peppers were 90.81 and 88.80 points, respectively, and their total acid content was 0.62 and 0.74 g/100 g, respectively. The fermented chili pepper products of Company X contained low organic acid content, and the lactic acid content in the inoculated fermented peppers was higher. There were significant differences in the volatile aromatic substances among the different fermented peppers (P<0.05). Specifically, acids (51.62%) and esters (33.46%) accounted for the highest proportion of volatile aromatic substances in the fermented chili peppers from company X. Meanwhile, esters (40.77%), acids (19.84%), and alcohols (12.75%) accounted for the highest proportion of volatile aromatic substances in the inoculated fermented chili peppers. Alkanes (31%) and esters (16.29%~18.10%) accounted for the highest proportion in the natural fermentation groups. Principal component analysis revealed that the inoculated fermented peppers contained the most key aromatic substances, mainly providing lactic acid and floral-fruity flavors. The stains used in this study can be used as a basis for low-salt inoculated fermentation of chili peppers.