紫薯黃豆復(fù)合發(fā)酵工藝優(yōu)化及風(fēng)味分析
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DOI：10.3969/j.issn.1000-9973.2025.05.022
中圖分類號：TS214.2 文獻標(biāo)志碼：A 文章編號：1000-9973（2025）05-0159-09
Optimization of Complex Fermentation Process and Flavor Analysis of Purple Sweet Potato and Soybeans
LONG Lin1，2，WEI Jin-na2，ZHU Bao-sheng2，LI Yi-zhao2，LIU Xiao-ling1* （1.College of Light Industry and Food Engineering，Guangxi University，Nanning 530o04，China; 2.Guangxi Light Industry Science and Technology Research Institute Co.，Ltd.， Nanning ，China）
Abstract： With purple sweet potato and nutritious soybeans as the raw materials，a kind of complex fermentation beverage of purple sweet potato and soybeans is developed. In pursuit of the optimal fermentation effect， in this study， by combining single factor experiment and orthogonal experiment， it isultimately determined that strain addition amount is 0.10U/L ，fermentation temperature is 42°C and fermentation time is 12h . Under these conditions，the acidity of the product is （121.36±0.41）°T ，the pH value is 3.86±0.03 ，the soluble solid content is （5.6±0.2）°Brix ，and the sensory score is high，thus providing a solid foundation for the formula development. Through further comparative analysis，it is found that the purple sweet potato and soybeans fermentation liquid contains 65 volatile substances，which is 29 more than that of purple sweet potato slurry，including volatile substances with fruity and floral aroma，giving the product complex and varied aromas and flavors，significantly enhancing the sensory quality，these results have provided valuable references for subsequent optimization of product formula.
Key words： purple sweet potato; fermentation; enzymatic hydrolysis； flavor substances
紫薯即紫甘薯（PSP），是一種薯肉呈紫色至深紫色的甘薯新品種，其營養(yǎng)價值頗高，內(nèi)含豐富的膳食纖維、淀粉、維生素、微量元素、脂肪等多元化營養(yǎng)成分，特別是含有大量的花青素、黏性蛋白、胡蘿卜素、脫氫表雄酮（DHEA）、神經(jīng)節(jié)苷脂等多種功能性因子 [1-2] 紫薯花色苷以矢車菊色素和芍藥色素為主要代表[3-4]目前，在食品加工領(lǐng)域，許多研究著力于紫薯中多糖、花色苷的提取[5-7]，同時因其含有豐富的淀粉成分，紫薯在釀酒和制醋等食品加工領(lǐng)域有著巨大的應(yīng)用潛力[8-10]，而且紫薯在飲料領(lǐng)域的開發(fā)還涵蓋了紫薯乳飲料、紫薯汁等多種產(chǎn)品形態(tài)[11-12]。（剩余12061字）