强化发酵和传统发酵对米发糕风味的影响

采用接种单一酵母菌(ZSM-001)进行强化发酵和传统发酵制作米发糕,通过气质联用分析米发糕中挥发性成分及氨基酸自动分析仪检测游离氨基酸的组成和含量,并结合质构、感官的测定,研究强化发酵和传统发酵对米发糕风味的影响.结果表明:传统发酵制得的米发糕含32种挥发性成分,以脂类化合物为主,占挥发性物质总量的79.16％,其呈味氨基酸总含量(1 981.79 mg/100 g)显著高于强化发酵制得的米发糕(505.66 mg/100 g),产生的酸味、甜味和苦味氨基酸对滋味贡献更大,尤其是新增的甜味氨基酸对滋味的贡献,赋予传统发酵制得的米发糕酸甜适宜的滋味.

Effect of fortified yeast fermentation and traditional fermentation on flavor of fermented rice cake

Fermented rice cake was inoculated single yeast stain (ZSM - 001) and old paste for fermentation. The effects of fortified yeast fermentation and traditional fermentation were investigated on smell, taste, textural properties and sensory quality. The results indicated that the fermented rice cake by traditional fermentation had 32 volatile components, and esters accounted for 79.16% as the main volatile components. The total content of flavor amino acids of fermented rice cake by traditional fermentation (1 981.79 mg/100g) was higher than that by fortified yeast fermentation (505.66 mg/100g). The sour, sweet and bitter amino acids contributed to the more taste of fermented rice cake by using traditional fermentation. Especially the sweet amino acids accompanied with sour amino acids, gave fermented rice cake with proper sweet and sour taste. The sensory and textural qualities of fermented rice cake by using traditional fermentation were superior to fermented rice cake by using fortified yeast fermentation.