不同发酵方法对发酵银杏粉营养和风味的影响

为制备一款具有较高营养成分且风味宜人的发酵银杏粉,以泰州大佛指银杏果为原料,研究单酶解(M)、酶解+乳酸菌(M+R)、单乳酸菌(R)、乳酸菌+酵母菌(R+J)、酶解+乳酸菌+酵母菌(M+R+J)5种不同发酵方法对发酵银杏粉的营养成分和挥发性风味物质的影响。营养成分测定结果表明:M+R+J组的黄酮(17.06±0.82) mg/g、多酚(46.62±1.97) mg/g、总抗氧化能力(241.91±10.23) U/mL显著高于其他4组(P<0.05);可溶性蛋白(4.74±0.18) mg/g最高;可溶性糖(7.61±0.91) mg/g显著高于R组(5.24±0.52) mg/g和R+J组(3.82±0.41) mg/g(P<0.05)。挥发性风味成分测定结果表明:M+R+J组检测到的醇类物质(17.44%)、酚类物质(3.95%)、酸味物质(13.46%)、挥发性酯类物质(11.87%)均最高,赋予了产品酸香适宜、浓郁的风味;检测到的风味缺陷物质醛类物质(2.38%)最低;5组中的烃类物质大多数为饱和脂肪烃类,嗅觉阈较高,对产品的风味影响较小。结论:酶解后采用乳酸菌协同酵母菌发酵有利于营养成分的析出和风味物质的富集,明显提高发酵银杏粉的营养价值,并赋予其良好的风味。

Effects of Different Fermentation Methods on Nutrition and Flavor of Fermented Ginkgo biloba Powder

In order to prepare a fermented Ginkgo biloba powder with high nutrient components and pleasant flavor,the effects of five different fermentation methods on the nutrient components and volatile flavor substances of Ginkgo biloba powder were studied using Taizhou Dafo finger ginkgo fruit as raw material,including monozymatic hydrolysis(M),enzymatic lactic acid bacteria(M+R),lactic acid bacteria(R),lactic acid bacteria yeast(R+J),and enzymatic lysate lactic yeast(M+R+J). The results of nutrient determination showed that:Flavonoids in M+R+J group(17.06±0.82) mg/g,polyphenol(46.62±1.97) mg/g,the total antioxidant capacity(241.91±10.23) U/mL was significantly higher than the other four groups(P<0.05). The soluble protein(4.74±0.18) mg/g was the highest. The soluble sugar(7.61±0.91) mg/g was significantly higher than that in R group(5.24±0.52) mg/g and R+J group(3.82±0.41) mg/g(P<0.05).The results of determination of volatile flavor components showed that:Alcohols(17.44%),phenol substance(3.95%),sour substance(13.46%),volatile esters(11.87%)detected in M+R+J group were the highest,so that the product had a suitable and rich flavor. The flavor defective substances detected by aldehydes(2.38%)were the lowest. Most of the hydrocarbons in the 5 groups were saturated aliphatic hydrocarbons with higher olfactory threshold and less influence on the flavor of the product.Conclusion:The use of lactic acid bacteria and yeast fermentation after enzymatic hydrolysis was beneficial to the precipitation of nutrients and the enrichment of flavor substances,and significantly improved the nutritional value of fermented Ginkgo biloba powder and gave it a good flavor.