相关实验视频

Updated: Jan 16, 2026

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

预凝的塔皮奥卡粉和普鲁兰在储存期间对米调味料发酵动态,质量和稳定性的影响

Miran Kang¹, Minji Kim², Min Jung Lee²

¹Smart Processing Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea.

|September 26, 2025

概括

预凝的塔皮奥卡粉 (PTS) 和普鲁兰 (PUL) 显著改善了金奇的调味品质量. 这些成分增强了微生物的稳定性,并通过延迟发酵而延长了保质期,与质米糊相比.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
发酵科学发酵科学

背景情况:

金调味传统上使用质米粉 (GRP),影响发酵动态和保质期.
探索替代合物对于改善金调味品质和稳定性至关重要.

研究的目的:

为了评估预凝的陶皮粉 (PTS) 和普鲁兰 (PUL) 对金奇香料发酵的影响.
为了比较PTS + PUL的质量保存和微生物稳定性与金调味品中的GRP.

主要方法:

使用PTS+PUL与GRP进行金奇香料发酵的比较分析.
监测多糖的保留,粘度,可定位的酸度和二氧化碳的积累.
微生物学分析包括酵母,菌和大肠杆菌的数量.
回归分析以关联酸度和二氧化碳产量.

主要成果:

与GRP (48.3%,8383cP) 相比,PTS + PUL组在第20天显示出显著更高的多糖保持率 (85.1%) 和粘度 (11,500cP),与GRP (48.3%,8383cP) 相比.
在 PTS + PUL 组中发酵延迟,以较低的可定位酸度 (1.31%) 和减少的 CO2 积累 (72% 减少) 为证据.
在PTS + PUL组中,观察到微生物稳定性得到改善,酵母和菌数量最低,大肠杆菌在第10天消失.
与GRP (506.3) 相比,PTS + PUL组显示酸度和CO2之间的相关性较弱 (174.9斜率).

结论:

预凝的塔皮奥卡粉 (PTS) 和普鲁兰 (PUL) 有效地延迟了金奇香料发酵,并保持了质量.
PTS和PUL增强了微生物的稳定性,为延长金调味料的保质期提供了一个有希望的GRP替代品.
这些发现凸显了PTS和PUL作为发酵食品中的碳水化合物成分的功能潜力.

关键词:

二氧化碳的积累 CO2 的积累.发酵的动态发酵的动态食品质量食品质量食品质量食品的稳定性食品的稳定性金调味料的调味品金预制凝的塔皮奥卡粉普卢卢兰 (Pullulan) 是一个古老的语言.

更多相关视频

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

相关概念视频

Drug Product Stability

Drug Product Stability

The long-term stability of drug products is critical to ensuring their quality, safety, and effectiveness over time. Stability directly influences a product's ability to maintain its intended characteristics, ensuring it performs as expected during its intended shelf life. Key attributes such as drug potency, impurities, dissolution, and other physicochemical measures of performance are tested to assess stability. These parameters indicate how well the product retains its quality over time and...

Bioavailability Enhancement: Drug Stability Enhancement and GI Retention

Bioavailability Enhancement: Drug Stability Enhancement and GI Retention

Body:Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...