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CN-122004448-A - Flavor improving method of daylily fermentation product and application thereof

CN122004448ACN 122004448 ACN122004448 ACN 122004448ACN-122004448-A

Abstract

The invention relates to the technical field of food fermentation and food flavor improvement. More particularly, relates to a flavor improving method of a daylily fermentation product and application thereof. The flavor improving method comprises the following steps of S1, carrying out enzyme deactivation treatment on cleaned day lily, pulping to obtain day lily slurry, S2, carrying out low-temperature plasma treatment on the day lily slurry obtained in the step S1, inoculating pre-activated saccharomycetes and lactobacillus plantarum into the day lily slurry subjected to the low-temperature plasma treatment, and fermenting in a fermentation environment to obtain day lily fermentation products, wherein the generation of various volatile flavor substances in the day lily fermentation process is promoted through the synergistic regulation and control effect of the low-temperature plasma treatment and the microbial fermentation process, so that the fragrance component types of the fermentation products are more abundant, and meanwhile, excessive accumulation of low-molecular alcohol substances such as ethanol, isobutanol and isoamyl alcohol which are easy to generate pungent odor is inhibited, so that the overall flavor harmony and quality of the day lily fermentation products are improved.

Inventors

  • CHEN GUIYUN
  • XIE SHAOLONG
  • WANG LI
  • LI SHUHONG
  • CHEN YE

Assignees

  • 天津科技大学

Dates

Publication Date
20260512
Application Date
20260203

Claims (10)

  1. 1. A method for improving the flavor of a day lily fermentation product is characterized by comprising the following steps: S1, carrying out enzyme deactivation treatment on cleaned day lily, and pulping to obtain day lily slurry; s2, carrying out low-temperature plasma treatment on the daylily pulp obtained in the step S1; S3, inoculating preactivated saccharomycetes and lactobacillus plantarum into the daylily pulp subjected to low-temperature plasma treatment, and fermenting in a fermentation environment to obtain a daylily fermentation product; The volatile aroma components of the day lily fermentation product comprise a first volatile aroma component with improved flavor and a second volatile aroma component with reduced flavor, wherein the total content of the first volatile aroma component is more than 50% of the total volatile aroma component, and the total content of the second volatile aroma component is less than 25% of the total volatile aroma component.
  2. 2. The flavor enhancement method according to claim 1, wherein the deactivation treatment is performed at a temperature of 55-65 ℃ and a humidity of 70-80% for a treatment time of 1.2-1.5 hours.
  3. 3. The flavor enhancement method of claim 1, wherein the mass ratio of day lily to water during pulping is 1:3-5.
  4. 4. The flavor enhancement method of claim 1, wherein the low temperature plasma treatment is performed at a power of 90-110W for a treatment time of 170-190s with an air atmosphere as the working gas.
  5. 5. The flavor enhancement method of claim 1, wherein the fermenting is at a constant temperature of 34-37 ℃ for 8-10 hours.
  6. 6. The flavor enhancement method according to claim 1, wherein the total inoculum size of the yeasts and the lactobacillus plantarum is 0.6 to 0.8wt% of the mass of the day lily slurry, and wherein the inoculum ratio of the yeasts and the lactobacillus plantarum is 1:1.
  7. 7. The flavor enhancement method of claim 1, wherein the first volatile aroma component comprises one or more of a ketone, an ester, an aldehyde, and a terpene alcohol volatile flavor.
  8. 8. The flavor enhancement method of claim 1, wherein the second volatile aroma component is a low molecular alcohol having a molecular weight of less than 100 Da, including one or more of ethanol, isobutanol and isoamyl alcohol.
  9. 9. A day lily fermentation product prepared by the flavor enhancing method of any one of claims 1-8.
  10. 10. Use of the daylily fermentation product according to claim 9 for the preparation of a daylily seasoning product.

Description

Flavor improving method of daylily fermentation product and application thereof Technical Field The invention relates to the technical field of food fermentation and food flavor improvement. More particularly, relates to a flavor improving method of a daylily fermentation product and application thereof. Background The daylily is a plant raw material with both nutritive value and edible value, is rich in protein, free amino acid, polysaccharide and various flavor precursor substances, and has wide application prospect in traditional food processing and functional food development. However, in the actual production process, due to the influence of factors such as the maturity of raw materials, the harvesting conditions, the processing mode and the like, part of day lily raw materials are difficult to directly prepare into dry products with stable quality, and the comprehensive utilization rate is low. In order to improve the utilization rate of the day lily raw materials, the day lily raw materials unsuitable for being prepared into dry products can be prepared into fermentation products by utilizing a fermentation technology. Fermentation is an important food processing mode, and can improve the flavor of raw materials and generate various volatile flavor substances through microbial metabolism. However, the daylily has compact cell structure, limited release of flavor precursor substances, and the inherent microorganisms in the raw materials can interfere with the fermentation process, so that the types and the content of flavor substances of the fermentation products are limited, and the flavor improving effect is unstable. The prior art carries out pretreatment on plant raw materials by heat treatment, cooking or high-temperature sterilization and the like to soften tissue structures and reduce microorganism load, or promotes cell wall degradation by adding exogenous enzyme preparations to improve the release amount of fermentable substrates. Although the method can improve the fermentation effect to a certain extent, the method has the following defects that firstly, the heat-sensitive flavor precursor substances are easily lost due to high-temperature treatment to generate bad flavor, secondly, the use of exogenous enzyme preparations increases the production cost, the process complexity is high, the large-scale application is not facilitated, thirdly, more attention is paid to single links of raw material treatment or fermentation, the cooperative regulation and control between a pretreatment mode and a fermentation process cannot be realized, and the integral improvement effect on the flavor substances is limited. The low-temperature plasma technology is a typical non-equilibrium physical treatment technology, and the system comprises high-energy electrons, ions and various active particles, so that the complex physicochemical regulation and control effect on the biological matrix can be generated under the condition of near-ambient temperature. In the prior researches, low-temperature plasma technology is mostly used for sterilizing or surface modifying plant raw materials, and the synergistic effect of the low-temperature plasma technology and the microbial fermentation process and the influence on the formation of flavor substances of fermentation products are not systematically researched. Disclosure of Invention In view of the problems that the accessibility of fermentation substrates is limited, the metabolism of microorganisms in a fermentation system is difficult to effectively regulate and control due to compact raw material structure in the practical application process of the conventional day lily fermentation technology, the generation flux of volatile flavor substances in a fermentation product is insufficient, and the like, the first aim of the invention is to provide a flavor improving method capable of carrying out multi-level regulation and control on the day lily fermentation system. A second object of the present invention is to provide a day lily fermentation product with good flavor quality. A third object of the present invention is to provide an application of the daylily fermentation product in preparing daylily seasoning products. In order to achieve the first object, the present invention adopts the following technical scheme: The invention provides a flavor improving method of a day lily fermentation product, which comprises the following steps: S1, carrying out enzyme deactivation treatment on cleaned day lily, and pulping to obtain day lily slurry; s2, carrying out low-temperature plasma treatment on the daylily pulp obtained in the step S1; s3, inoculating preactivated saccharomycetes and lactobacillus plantarum 550 into the daylily pulp subjected to low-temperature plasma treatment, and fermenting in a fermentation environment to obtain a daylily fermentation product; The volatile aroma components of the day lily fermentation product comprise a first volatile aroma comp