应用NaCl替代物的NaCl替代品对Pixian douban (宽豆) 的发酵概况的影响
Na Li1, Shengchao Lin1, Wenjia Sun1
1School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China.
Journal of food science
|March 11, 2024
概括
一个15%的盐替代品改善了传统的Pixian douban (PXDB) 发酵,增强了感官质量,风味化合物和整体糊质量. 这一发展有助于创建低盐PXDB产品.
科学领域:
- 食品科学与技术 食品科学与技术
- 发酵科学 发酵科学
- 感官分析 感官分析
背景情况:
- 传统的Pixian douban (PXDB) 是一种含盐量高的发酵糊.
- 减少发酵食品中的盐是公共卫生优先事项.
- 盐替代品可以改变发酵过程和产品特性.
研究的目的:
- 评估一种新型盐替代品对传统皮克西安杜班 (PXDB) 发酵的影响.
- 评估感觉质量,物理化学性质和风味特征的变化.
- 确定开发低盐PXDB的可行性.
主要方法:
- 在PXDB发酵中使用了减少盐的替代物 (NaCl,糖酸盐,KCl,L-histidine,L-lysine).
- 评估了感官质量,物理化学特征,颜色和微生物计数.
- 分析了自由氨基酸 (FAA),有机酸和挥发性风味化合物的含量.
主要成果:
- 15%的盐替代品PXDB呈现出优异的红棕色,柔和的香味和较低的微生物数量.
- 发酵质量得到改善,氨基酸,FAA和有机酸增加.
- 关键的芳香化合物,包括2,6-二甲基pyrazine (高达100倍),显著增加,增强特征的风味.
结论:
- 在PXDB发酵过程中使用15%的盐替代品可以提高糊的质量.
- 盐替代品通过增加FAA和芳香化合物,积极影响风味的发展.
- 这项研究为开发更健康,低盐PXDB产品提供了基础.
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