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

Food Science and Human Wellness 2022年第2期11卷 277-288页

作者： Na Liu Likang Qin Jihong Pan Song Miao 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 Centre MooreparkFermoyCo.CorkIreland School of Liquor and Food Engineering Guizhou UniversityGuiyang 550025China

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.

关键词： Taste substance Aroma component Fermentation rice-acid Nutrition

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