Characteristics of traditional Chinese acidic rice soup(rice-acid)prepared with different fermentation methods

作     者：Na Liu Likang Qin Jihong Pan Song Miao Na Liu;Likang Qin;Jihong Pan;Song Miao

作者机构：Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education)Collaborative Innovation Center for Mountain Ecology&Agro-Bioengineering(CICMEAB)College of Life Sciences/Institute of Agro-bioengineeringGuizhou UniversityGuiyang 550025China Teagasc Food Research CentreMooreparkFermoyCo.CorkIreland School of Liquor and Food EngineeringGuizhou UniversityGuiyang 550025China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第2期

页      面：277-288页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 

基　　金：financially supported by National Natural Science Foundation of China(32060530) Technology platform and talent team plan of Guizhou.China(5251) Graduate Research Fund Project of Guizhou(YJSCXJH028) Industry-UniversityResearch Cooperation Project of Guizhou(701/700465172217) China Scholarship Council(201906670006) 

主　　题：Taste substance Aroma component Fermentation Rice-acid Nutrition 

摘      要：Rice-acid,a Chinese traditional acidic rice soup(rice-acid),is widely accepted by consumers due to its unique flavor and anti-oxidation,anti-aging and immunity enhancement *** study confirmed that L-lactic acid and malic acid were the main organic acids in ***-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour *** total content of free amino acids in different fermented rice-acid samples were in the range of 0.003-0.468 mg/g.42 key volatile flavor compounds were identified in rice-acid.8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid,1-octen-3-ol,2-heptanol,ethyl acetate,propyl propionate,hexanal,nonanal,and2,*** interaction between lactic acid bacteria(3.00×10^(3)-7.02×10^(6) CFU/mL)and yeasts(5.04×10^(4)-2.25×10^(8) CFU/mL)affected the formation of taste and aroma components in *** physicochemical characteristics including titratable acidity,pH,reducing sugars,amino acid nitrogen,gammaaminobutyric acid showed significant differences between low-temperature fermentation samples and hightemperature fermentation *** addition,relationships linking all data through Pearson coefficient correlation were also *** summary,the study can be used to improve the quality of rice-acid products.