湖南剁椒腌制过程中风味及品质变化规律研究.doc

1、博 士 学 位 论 文湖南剁椒腌制过程中风味及品质变化规律研究研 究 生 姓 名 罗 凤 莲 _指 导 教 师 夏 延 斌 教 授 学 科 专业 园 艺 产 品 采 后 科 学 与 技 术 研 究 方 向功 能 成 分 化 学二 0四 年 十 二 月分类号 TS207 密 级 _U D C 602 单位代码 10537湖 秦 农 來 太 營博 士 学 位 论 文湖南剁椒腌制过程中风味及品质变化规律研究Flavor and quality change of chopped chili inHunan during pickling研究生姓名 罗凤莲 _指 导 教 师 夏 延 斌 教 授学 科

2、专 业 园艺产品采后科学与技术研 究 方 向 功 肯 旨 成 分 化 学 _论文答辩日期 2014. 12. 16 笔 興 _会 主 席 杨代明论文评阅人郁志芳、刘志龙、秦文、贺稚非、王明林二一四年十二月3研究生签名:研究生签名: 时 间 ： 年 /上 月 /左 曰 时间 ： 年 广 月 分 曰独 创 性 声 明本人声明所呈交的论文是我个人在指导教师指导下进行，的研究工作及取得的研究 成果。尽我所知，除了文中特别加以标注和致谢的地方外，论文中不包含其他人已经发 表或撰写过的研究成果，也不包含为获得湖南农业大学或其它教育机构的学位或证书而 使用过的材料。与我一同工作的同志对本研究所做的任何贡献均

3、已在论文中作了明确的 说明并表示了谢意。 /关于论文使用授权的说明本人完全了解湖南农业大学有关保留、使用学位论文的规定，即：学校有权保留送 交论文的复印件和磁盘，允许论文被查阅和借阅，可以釆用影印、缩印或扫描等复制手 段保存、汇编学位论文。同意湖南农业大学可以用不同方式在不同媒体上发表、传播学 位论文的全部或部分内容，并同意将由此产生的收益捐赠给学校教育基金会用于发展研 究生教育。(保密的学位论文在解密后应遵守此协议)摘 要辣椒是人们日常生活中的一种重要的蔬菜和调味品。目前全球有三分之二的国家种植 辣椒，我国辣椒产量居全世界之首。剁辣椒是湖南最常见的辣椒加工制品。近几年利用高 盐腌制原料发展剁

4、椒加工新技术，产品同质化现象严重，并存在严重的营养损失及环境污 染。为使传统产品在工业化过程中能保持其特色，本研究以剁椒的主要生产过程为基础， 以剁椒主要特征风味物质变化为着眼点，探寻辣椒在非生物因素和生物因素影响下的物 理、化学变化规律，分析原料、工艺条件与剁椒品质的相关性，以期为剁椒的生产加工提 供理论基础和技术指导。主要研究了常用剁椒原料（朝天椒和线椒）制作剁辣椒过程中，在不同的发酵条件下 主要风味物质的变化规律，内容包括：（1)传统剁辣椒腌制过程中滋味物质的变化规律（2) 不同发酵条件对剁辣椒制品有机酸种类及含量的影响（3)剁辣椒自然发酵过程中挥发性 成分的变化规律（4)异常发酵对剁辣

5、椒中滋味物质的影响（5)异常发酵对剁辣椒中挥发 性成分的影响（6)超高盐腌制剁辣椒工艺与风味特点。主要结论如下：在发酵原料添加 10%的食盐条件下，随发酵进程刹辣椒总糖和还原糖不断降低，总酸 和氨基酸态氮含量不断升高。前期总糖、还原糖、总酸、氨基酸态氮（)为 3.620.06、 3.25 士0.07、0.260.01、0.0480.004,至发酵 4 周时，辣椒中总糖、还原糖（ )为 1.920,06、 1.790.08,消耗率分别为 47%、45%,总酸、氨基酸态氮（)为 0,59.3 和 0.1580.006。 剁辣椒的总糖、还原糠、脆度 Fmax 与鲜辣椒之间相比有极显著降低（P4 周，

6、发酵 1 周的剁辣椒的主成分综合得分最高， 说明其风味品质最佳。接种发酵时间过长、未密封接种发酵都会使剁辣椒中的酚类物质显 著增加。探索高盐盐坯剁椒的保坯条件为：在切碎的辣椒中添加质量分数 23%的食盐，0.09% 的柠檬酸，. 02%的焦亚硫酸钠及 0.20%氯化钙能达到较好的保坯效果。脱盐后盐坯剁辣椒的总糖、总酸、还原糖、氨基酸态氮含量均有显著降低（P0.05)。 脱盐剁辣椒经过接种 6%植物乳杆菌菌液，添加 4%蔗糖，在 30C 条件下发酵 5d 得到的产 品最好。脱盐盐坯剁辣椒经过接种发酵后，剁辣椒的酯类、醛类物质的相对含量显著升高， 醇类、烯烃类物质的相对含量显著降低，接种发酵后有助

7、于形成剁辣椒的酯类和醛类香味。 脱盐盐述辣椒经过发酵、调味后其感官品质都有一定提高，但是仍然与传统发酵剁辣椒有 一定的差距。关键词：剁辣椒；风味；滋味；挥发性成分；变化规律ABSTRACTCa/w/cww is a kind of important vegetable and condiment in peoples daily life.Chili is grown in two-thirds of the countries around the world. The production of chili in our country is the largest in the wor

8、ld. Chopped chili is the most common chili products in Hunan. In recent years, chopped chili was processed with high NaCl salted chili technology. As a result, 摘要iiithere were many similar chopped chili products and also serious nutrient loss and environmental pollution in process. In order to maint

9、ain the traditional products characteristics in industrial process, this study was based on the main production process of chopped chili. With a view to the changes of characteristic volatile components on chopped chili, the physical and chemical change rules were explored under non-biological facto

10、rs and biological factors, the correlation of material, process conditions and chopped chili quality were analyzed, which would provide theoretical basis and technology guidance for chopped chili production.The study was mainly about the change rules of main volatile components of chopped chili made

11、 by Chaotian Chili and Line Chili in different fermentation conditions. The research included: (1) change rules of tasty substances of chopped chili during natural fermentation (2) change rules of types and contents of organic acids of chopped chili in different fermentation conditions (3) change ru

12、les of volatile components of chopped chili during natural fermentation (4) effect of abnormal fermentation on tasty substances of chopped chili (5) effect of abnormal fermentation on volatile components of chopped chili (6) flavor and quality characteristics of chopped chili by high NaCl salted chi

13、li. Main conclusions were as follows:Total sugar and reducing sugar content of chopped chili decreased when added 10% NaCl during fermentation, while total acid and amino acid nitrogen content of chopped chili rose. The total sugar, reducing sugar, total acid, amino acid nitrogen (%) of chopped chil

14、i before fermentation were 3.62 士 0.06，3.25 士 0.07，0.26 士 0.01 and 0.048 士 0.004. Total sugar，reducing sugar(%) in chopped chili were 1.920.06 and 1.79 土 0.08 after 4 weeks fermentation， with 47% and 45% consumption rate respectively. In addition, total acid, amino acid nitrogen (%) reached 0.59 土 0

15、.03 and 0.158 士 0,006. Total sugar，reducing sugar，hardness Fmax of chopped chili compared with fresh chili decreased extremely significantly (P 0.01% while total acid, and amino acid nitrogen increased extremely significantly (P 0.01), Total sugar and reducing sugar content of chopped chili increase

16、d with increasing NaCl content (8%-12%), while total acid and amino acid nitrogen content of chopped chili gradually reduced, Fmax no significant 湖南农业大学博士学位论文ivchange. The sensory quality of chopped chili became better by adding 8% tolO% NaCl and 3-4 weeks fermentation.In the process of low NaCl con

17、tent chopped chili, oil and sugar were the most commonly means to improve flavor in fermentation. Organic acids content of chopped chili added edible oil were less tiian that of blank control after fermentation 4 weeks, which indicated that adding edible oil was helpful to control chopped chili too

18、sour. However, the total organic acid of chopped chili added sugar was higher than that of blank control, which had extremely significant difference (P 0.01) between them. That was to say, sugar was beneficial to enhance chopped chili sour. The same kind of chili material, only different from inocul

19、ation fermentation and natural fermentation, its lactic acid, formic acidj acetic acid, succinic acid and total organic acid amount of chopped chili had significant differences P0.01) . The types and contents of organic acid of the chopped chili had some fluctuations with the increase of fermentatio

20、n time. Total organic acid reached the highest content in 3 weeks then decreased a little.In the process of natural fermentation，volatile components of chopped chili changed constantly. 125 volatile components were identified during 1 to 4 weeks fermentation,. There were 103, 95, 84 and 97 volatile

21、components respectively and 62 volatile components. Early fermentation stage raw green flavor substances rose. Then it reduced in the process of fermentation. Later, total numbers of volatile components reduced, more esters and acids were produced didng fU 池 er feme_ion. In a word，esters n 腿 bers we

22、re the largest 肪 d the rdativ content of esters increased extremely significantly (P0.01) in chopped chili. The results of principal components analysis (PCA) indicated that esters and aldehydes had positive correlation with chopped chili flavor. With 10% NaCl content, comprehensive scores of choppe

23、d chili were the Mghest after 4 weeks fermentation. This result was consistent with sensory evaluation conclusion.The consumption of total sugar and reducing sugar in 10% NaCl chopped chili，reached 63% and 62% respectively after 4 weeks sealed fermentation, while it reached 92% and 91% respectively

24、during unsealed fermentation. Total acid, amino acid nitrogen content of chopped chili rose during sealed condition, which reached 0.71% and 0.15% respectively after 4 weeks fermentation. However, the opposite trend appeared during unsealed condition, total acid and amino acid nitrogen content of ch

25、opped chili decreased to 0*15% and 0.04% respectively. Total sugar, reducing sugar, total acid and amino acid nitrogen content of chopped chili had significant difference (P0.05) between sealed and unsealed fermentation.With unsealed inoculation fermentation treatment, relative contents and numbers

26、of phenols, esters, alcohols increased significantly, while olefin and aldehydes decreased significantly. Other volatile compounds almost remained unchanged. The relative content of phenols especially 4-ethyl guaiacol (4-EG) were over 20% in unsealed inoculation fermentation, which might had larger

27、contribution to phenolic off-flavor (POF) in unsealed inoculation fermentation chopped chili for its low threshold value. PCA results showed that aldehydes, alcohols and acids in unsealed inoculation fermentation chopped chili had bigger correlation with the principal component 1, while phenols had

28、bigger correlation with the principal component 2. In particular, aldehydes and alcohols had positively correlation, acids and phenols had negatively correlation.The amount of esters of chopped chili decreased, while alcohols and phenolics increased in long time sealed inoculation fermentation. Comp

29、rehensive scores of chopped chili was the highest in sealed inoculation, 30 C for 1 week fermentation. Long time inoculation fermentation and unsealed inoculation fermentation might make phenolics in chopped chili increase significantly.The best formula for keeping high NaCl salted chopped chili qua

30、lity was that 23% NaCl, 0.09% citric acid, 0.02% sodium metabisulfite and 0.20% calcium chloride.Total sugar, total acid, reducing sugar and amino acid nitrogen content of desalted chopped chili reduced significantly after desalination (P0.05), Desalted chopped chili turned to be the best quality af

31、ter the treatment of 6% Lactobacillus plantarum 4% sugar, 30C fermentation for 5 days. The relative content of esters and aldehydes of desalted chopped chili increased significantly after inoculation fermentation, while alcohols and olefins decreased significantly. Inoculation fermentation helped to

32、 improve the flavor of chopped chili. The sensory quality of desalted chopped chili through fermentation or seasoning improved slightly, but still had certain gap with the traditional fermentation chopped chili.Key words: chopped chili; flavor; taste; volatile components; change rulesmI目 录B-#胃 i 仑 .

33、1l.i 11.1.1 辣椒的营养成分 .11.1.2 辣椒的生理功能 .: .11.1.3 发酵辣椒制品的种类 .21.2 发酵辣椒制品的发酵机理及败坏原因 .31.11 发酵机理 . 31.2.2 发酵辣椒败坏的原因 .41.2.3 乳酸菌在发酵剁辣椒中的作用 .51.3 剁辣椒风味物质研究 . -.61.3.1 剁辣椒中的滋味物质 . 61.3.2 剁辣椒中的挥发性成分 .81.4 本研究的立题意义和研究内容 .111.4.1 立题意义 .111.4.2 主要研究内容 .12第二章传统剁辣椒腌制过程中滋味物质的变化规律 . . .132.1 试验材料与方法 .132.U试验材料 . 132 丄 2 试验方法 . 142,2 结果与分析 . 162.2.1 新鲜朝天椒中主要滋味物质含量的测定结果 .162.2.2 剁辣椒腌制过程中总糖含量的变化 . 172.2.3 剁辣椒腌制过程中还原糖含量的变化 .182.2.4 剁辣椒腌制过程中总酸含量的变化 .182.2.5 剁辣椒腌制过程中氨基酸态氮含量的变化 .192.2.6 剁辣椒腌制过程中脆度的变化规律 .202.2.7 剁辣椒腌制过程中的感官评价结果 .212.3 讨 论 . .222.4 本章小结 . 23第三章不同发酵条件对剁椒制品有机酸种类及含量的影响 .24