Abstract
[Objective] To investigate the effects of adding beer and calcium lactate solution to the fermentation broth on the quality and volatile flavor substances of secondary fermented mustard greens. [Methods] Based on the inoculation of lactic acid bacteria into desalted mustard greens, cellar beer and pasteurized beer are added, respectively with calcium lactate solutions of different concentrations. Then, sensory evaluation is conducted on the secondary fermented mustard greens. Additionally, the pH, total acid, nitrite, reducing sugar content, and texture characteristics are determined during the fermentation process. The volatile flavor components of mustard greens are comparatively analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). [Results] The addition of beer can improve the flavor of secondary fermented mustard greens. A total of 144 volatile flavor components are detected, mainly alcohols, esters, and acids. Among them, the alcohols and esters of higher content are those with mild aromas, such as floral, fruity, and fatty. The addition of calcium lactate solution can significantly increase the crispness and hardness of secondary fermented mustard greens. [Conclusion] Adding beer and calcium lactate solution to secondary fermented mustard greens can not only enhance the volatile flavor substances of fermented mustard greens, but also effectively improve their crispness and hardness.
Publication Date
9-25-2025
First Page
10
Last Page
22
DOI
10.13652/j.spjx.1003.5788.2025.60110
Recommended Citation
Long, JIANG; Feng, WANG; Peihong, XIE; Siming, OU; and Dan, QIN
(2025)
"Effects of beer and calcium lactate on the quality and volatile flavor components of secondary fermented mustard greens,"
Food and Machinery: Vol. 41:
Iss.
8, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2025.60110
Available at:
https://www.ifoodmm.cn/journal/vol41/iss8/2
References
[1] 李子怡,王锋,赵玲艳,等.基于 HS-SPME-GC-MS 和多元统计学分析华容芥菜的特征挥发性风味成分 [J].中国酿造,2024,43(3):234-242.LI Z Y,WANG F,ZHAO L Y,et al.Analysis of characteristic volatile flavor components of Huarong mustard based on HS-SPME-GC-MS and multivariate statistics [J].China Brewing,2024,43(3):234-242.
[2] 巢雨舟,邓放明.腌渍芥菜二次发酵工艺优化及其挥发性成分分析 [J].中国酿造,2015,34(4):35-41.CHAO Y Z,DENG F M.Optimization of second fermentation condition for pickled mustard and analysis of volatile compounds [J].China Brewing,2015,34(4):35-41.
[3] 唐蓉,陈骏飞,杨海泉,等.乳酸菌与酵母菌联合发酵对芥菜理化性质及保藏期品质的影响 [J].食品工业科技,2024,45(10):141-148.TANG R,CHEN J F,YANG H Q,et al.Effects of lactic acid bacteria and yeast co-fermentation on the physicochemical properties and storage period quality of mustard [J].Science and Technology of Food Industry,2024,45(10):141-148.
[4] 陈骏飞,唐蓉,王晖,等.低酸泡菜发酵乳酸菌与酵母菌筛选及其共发酵研究 [J].中国酿造,2024,43(2):134-139.CHEN J F,TANG R,WANG H,et al.Screening and co-fermentation of lactic acid bacteria and yeasts for low-acid Paocai [J].China Brewing,2024,43(2):134-139.
[5] 黄玉立,赵楠,黄庆,等.发酵蔬菜风味物质形成机制及影响因素研究进展 [J].食品与发酵工业,2021,47(24):279-285.HUANG Y L,ZHAO N,HUANG Q,et al.Research progress in formation mechanism and influencing factors of flavor compounds in fermented vegetables [J].Food and Fermentation Industries,2021,47(24):279-285.
[6] ZHAO N,LAI H,WANG Y,et al.Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine [J].Food Bioscience,2021,41:100958.
[7] 黄丽慧,张雁,魏振承,等.响应面法优化香辛料调控发酵芥菜亚硝酸盐含量的工艺 [J].中国食品学报,2013,13(11):61-70.HUANG L H,ZHANG Y,WEI Z C,et al.Optimization of controlling effect of spices on nitrites in fermented mustard using response surface analysis [J].Journal of Chinese Institute of Food Science and Technology,2013,13(11):61-70.
[8] 阿丽亚·阿达力,梅时勇,张冀芳,等.优势乳酸发酵菌株筛选、鉴定及对发酵萝卜风味品质的影响 [J].食品与机械,2024,40(6):53-61.ADALI A L Y,MEI S Y,ZHANG J F,et al.Screening of dominant lactic acid fermentation strains,identification and effect on flavor quality of fermented radish [J].Food & Machinery,2024,40(6):53-61.
[9] 刘振恒,阴耕云,肖冬,等.泡菜中乳酸菌的筛选鉴定及发酵工艺优化 [J].食品与生物技术学报,2024,43(9):125-132,172.LIU Z H,YIN G Y,XIAO D,et al.Screening and identification of lactic acid bacteria from pickles and optimization of fermentation process [J].Journal of Food Science and Biotechnology,2024,43(9):125-132,172.
[10] 刘永衡,陈彬,王学英.啤酒酵母酿造葡萄酒及香气成分 GC-MS分析研究 [J].中国酿造,2020,39(12):171-175.LIU Y H,CHEN B,WANG X Y.Wine brewed with beer yeast and analysis of aroma components by GC-MS [J].China Brewing,2020,39(12):171-175.
[11] 张锦峰.乳酸菌和酵母菌直投式发酵剂的研制及其协同发酵辣椒酱的工艺研究 [D].南昌:南昌大学,2024:4.ZHANG J F.The development of directed vat set starter for lactic acid bacteria and yeast and study on the synergistic fermentation chili sauce [D].Nanchang:Nanchang University,2024:4.
[12] ZHANG X,HAN J,ZHENG X,et al.Use of Lactiplantibacillus plantarum ZJ 316 as a starter culture for nitrite degradation,foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation [J].Food Chemistry:X,2022,14:100344.
[13] 陈偲,张明,付竹贤,等.乳酸菌与酵母菌的复配筛选及在传统泡菜中应用 [J].食品工业科技,2023,44(16):155-163.CHEN C,ZHANG M,FU Z X,et al.Screening a combination of lactic acid bacteria and yeast and application in traditional pickle [J].Science and Technology of Food Industry,2023,44(16):155-163.
[14] 王哲铭,王成财,朱立宏,等.模糊数学结合响应面法优化啤酒鱼的煮制工艺 [J].食品工业科技,2021,42(14):161-168.WANG Z M,WANG C C,ZHU L H,et al.Optimization of boiling process of beer fish by fuzzy mathematics combined with response surface methodology [J].Science and Technology of Food Industry,2021,42(14):161-168.
[15] 周莺茹,袁先铃,杜冬梅,等.烫漂结合氯化钙对大头菜预处理工艺研究 [J].中国调味品,2024,49(10):81-88.ZHOU Y R,YUAN X L,DU D M,et al.Study on pretreatment process of kohlrabi by blanching combined with calcium chloride [J].China Condiment,2024,49(10):81-88.
[16] 边名鸿,邹玉锋,袁乐梅,等.植物乳杆菌 LBS 8强化发酵腌制白萝卜的条件优化研究 [J].中国调味品,2022,47(7):114-119,130.|BIAN M H,ZOU Y F,YUAN L M,et al.Optimization of conditions for pickled white radish by enhanced fermentation of Lactobacillus plantarum LBS 8[J].China Condiment,2022,47(7):114-119,130.
[17] 周艺萍,熊智,李选文,等.不同盐浓度对新平酸腌菜发酵过程的影响 [J].中国调味品,2021,46(5):13-17.ZHOU Y P,XIONG Z,LI X W,et al.Effects of different salt concentration on the fermentation of Xinping pickled mustard[J].China Condiment,2021,46(5):13-17.
[18] 吴昕怡,田浩,朱志妍,等.精油对腌制芥菜发酵过程中品质指标的影响 [J].中国调味品,2024,49(6):102-107.WU X Y,TIAN H,ZHU Z Y,et al.Effect of essential oil on quality indexes of pickled mustard in fermentation process [J].China Condiment,2024,49(6):102-107.
[19] 梅源,赵楠,夏枫,等.不同品种和变种芥菜发酵制备酸菜的品 质 及 风 味 特 征 差 异 分 析 [J].中 国 酿 造,2024,43(10):178-185.MEI Y,ZHAO N,XIA F,et al.Differential analysis of quality and flavor characteristics of Suancai prepared with different varieties and variation leaf mustard [J].China Brewing,2024,43(10):178-185.
[20] 张杰,徐飞,赖兴悦,等.三次发酵技术提升工业化四川泡青菜风味的研究 [J].中国调味品,2024,49(1):53-58.ZHANG J,XU F,LAN X Y,et al.Study on improving flavor of industrialized Sichuan pickled green vegetables by triple fermentation technology [J].China Condiment,2024,49(1):53-58.
[21] 张义奎,曹梦茜,李俊丽,等.酸白菜腌制过程中优势乳酸菌及 菌 群 演 替 规 律 研 究 [J].中 国 食 品 学 报,2023,23(7):363-373.ZHANG Y K,CAO M X,LI J L,et al.Studies on the dominant lactic acid bacteria and microbial community succession law in pickled cabbage [J].Journal of Chinese Institute of Food Science and Technology,2023,23(7):363-373.
[22] ZHANG Q,CHEN G,SHEN W,et al.Microbial safety and sensory quality of instant low-salt Chinese Paocai [J].Food Control,2016,59:575-580.
[23] YU Y Y,XU Y J,LI L,et al.Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var.multiceps ) and their correlation [J].LWT-Food Science and Technology,2022,167:113796.
[24] BOSSAERTS L,OPSTAELE F V,WOUTERS A G B,et al.Study of the influence of beer composition on the amount of bubbles in beer:CO2,alcohol,protein and iso-alpha-acid contents as primary predictors [J].Food Chemistry,2025,469:142523.
[25] YU Y Y,YU Y S,XU Z L.Evaluation of nitrite,ethyl carbamate,and biogenic amines in four types of fermented vegetables [J].Foods,2021,10(12):3 150.
[26] YANG X,SEBRANEK J G,LUO X,et al.Effects of calcium salts on the physicochemical quality of cured beef sausages during manufacturing and storage:a potential calcium application for sausages with alginate casings [J].Foods,2021,10(11):2 783.
[27] LEE M,SONG J H,JUNG M Y,et al.Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation [J].Food Microbiology,2017,66:173-183.
[28] LEE J H,CHOI E J,CHANG J Y,et al.Effect of high hydrostatic pressure (HHP ) and supercooling storage in leaf mustard (Brassica juncea L.) kimchi:modelling of microbial activity and preservation of physicochemical properties [J].LWT-Food Science and Technology,2021,145:111325.
[29] 侯小艺,王建辉,邓娜,等.乳酸菌对发酵蔬菜风味影响研究进展 [J].食品与机械,2023,39(4):232-240.HOU X Y,WANG J H,DENG N,et al.Research progress on the effect of lactic acid bacteria on the flavor of fermented vegetables [J].Food & Machinery 2023,39(4):232-240.
[30] 吴婉琴,张志旭,曾璐,等.自然发酵剁椒的理化指标与脆度的相关性研究 [J].食品科技,2023,48(12):69-73.WU W Q,ZHANG Z X,ZENG L,et al.Correlation analysis between physicochemical indexes and crispness of naturally fermented chopped peppers [J].Food Science and Technology,2023,48(12):69-73.
[31] MARTINS L C,MONTEIRO C C,SEMEDO P M,et al.Valorisation of pectin-rich agro-industrial residues by yeasts:potential and challenges [J].Applied Microbiol Biotechnol,2020,104(15):6 527-6 547.
[32] GE L,LAI H,HUANG Y,et al.Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage:insight into microbial invasion,cell wall pectinolysis and alteration in sugar and organic acid profiles [J].Food Chemistry,2021,365:130489.
[33] 梁莉,杜阿如娜,马涛,等.低盐豇豆泡菜预处理工艺优化及贮藏特性分析 [J].食品科学,2018,39(6):246-251.LIANG L,DU A R N,MA T,et al.Optimized pre-treatment and storage properties of low-salt pickled cowpea [J].Food Science,2018,39(6):246-251.
[34] 叶阳,肖川泉,袁茜,等.预制菜肴中芥菜护色及保脆工艺优化[J].现代食品科技,2023,39(2):72-80.YE Y,XIAO C Q,YUAN X,et al.Process optimization for preserving the color and crispness of mustard in prefabricated food [J].Modern Food Science and Technology,2023,39(2):72-80.
[35] 王雅利,赵楠,葛黎红,等.酵母菌对发酵萝卜品质的影响[J].食品与发酵工业,2024,50(24):68-75.WANG Y L,ZHAO N,GE L H,et al.Effect of yeast on quality of fermented radish [J].Food and Fermentation Industries,2024,50(24):68-75.
[36] MEI Y，GE L H，LAI H M，et al.Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable ) during fermentation using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry [J].LWT-Food Science and Technology,2023,178:114611.
[37] 邝格灵,李树,宁甜甜,等.基于 GC-MS指纹图谱和多元统计学区分四川保宁醋和山西老陈醋的挥发性差异代谢产物 [J].食品科学,2020,41(16):227-232.KUANG G L,LI S,NING T T,et al.Differential volatile metabolites between Sichuan Baoning vinegar and Shanxi aged vinegar determined by GC-MS fingerprint and multivariate statistics [J].Food Science,2020,41(16):227-232.
[38] 董书甲,刘露,于正阳,等.水蜜桃发酵酒及其蒸馏酒香气成分差异比较 [J].中国酿造,2025,44(1):169-176.DONG S J,LIU L,YU Z Y,et al.Comparison of aroma components differences between fermented peach wine and its distilled spirits [J].China Brewing,2025,44(1):169-176.
[39] WILLIAMS A G,NOBLE J,BANKS J M.Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese [J].International Dairy Journal,2001,11(4):203-215.
[40] YU M,WANG B,WANG Y,et al.Odor profile characterization and variety identification of brown lactobacillus beverage based on untargeted metabolomics [J].Journal of Food Composition and Analysis,2023,120:105293.
[41] 梁轶琳,张灵枝,戴浩民,等.HS-SPME-GC-MS 分析武夷岩茶呈香挥发性物质 [J].食品与生物技术学报,2024,43(5):110-121.LIANG Y L,ZHANG L Z,DAI H M,et al.Analysis of aroma volatile compounds in Wuyi rock tea based on HS-SPME-GC-MS[J].Journal of Food Science and Biotechnology,2024,43(5):110-121.
[42] 肖作兵,王红玲,牛云蔚,等.基于 OAV和AEDA对工夫红茶的PLSR分析 [J].食品科学,2018,39(10):242-249.XIAO Z B,WANG H L,NIU Y W,et al.Analysis of aroma components in four Chinese Congou black teas by odor active values and aroma extract dilution analysis coupled with partial least squares regression [J].Food Science,2018,39(10):242-249.
[43] 邓见田烨,晏美红,尚铂昊,等.基于 HS-SPME-GC-MS 技术分析不同种类黑茶香气成分 [J].食品工业科技,2023,44(18):378-386.DENG J T Y,YAN M H,SHANG B H,et al.Study on aroma components in different types of dark tea based on HS-SPME-GC-MS [J].Science and Technology of Food Industry,2023,44(18):378-386.
[44] 陈淑钧,刘亚楠,翁佩芳,等.乳酸菌接种发酵对腌制雪菜挥发性风味的影响 [J].中国食品学报,2024,24(11):310-324.CHEN S J,LIU Y N,WENG P F,et al.Effects of lactic acid bacteria inoculation and fermentation on volatile flavor of pickled potherb mustard [J].Journal of Chinese Institute of Food Science and Technology,2024,24(11):310-324.
[45] 田艳,赵玲艳,陈秋佳,等.芥菜自然发酵过程中主要化学成分的变化 [J].湖南农业大学学报 (自然科学版 ),2021,47(1):117-124.TIAN Y,ZHAO L Y,CHEN Q J,et al.Variation of main chemical components in leaf mustard during natural fermentation [J].Journal of Hunan Agricultural University (Natural Sciences ),2021,47(1):117-124.