| Ginger(Zingiber Officinale Rosc),a tuberous rhizome of the family Gingeraceae and genus Ginger,cultivated in Southeast Asia and grown on a large scale in Shandong,Shaanxi,Guangxi and Hubei in China,is a kind of traditional food-medicine plant.Ginger contains ginger essential oil,ginger alkenes,turmeric flavonoids,ginger polysaccharides and protein and other nutrients.To meet the market demand for refined ginger products,a variety of ginger foods have gradually emerged,such as ginger tea,dried ginger,ginger juice drinks and other health products.However,the stimulating pungent taste in ginger limits the acceptance of ginger products by consumers.In this paper,we used fermentation to produce ginger sauce and investigated the effects of different strains and fermentation conditions on pH,amino acid nitrogen,curcumin,total sugar,reducing sugar and total acid,aiming to abate the pungent components in ginger,balance the flavor composition in ginger sauce and improve the sensory quality of ready-to-eat fermented ginger sauce by adjusting the formulations of edible salt,sugar,vegetable oil and sodium carboxymethyl cellulose,and the main findings are as follows:(1)Using pH,amino acid nitrogen,pungent ginger,total sugar,reducing sugar,total acid content,and sensory evaluation results as indicators,the fermentation process of ginger paste was optimized as follows: lactic acid-yeast stepwise fermentation was adopted,and the inoculum of both lactic acid bacteria and brewer’s yeast was 0.1%,and the fermentation was firstly fermented at 30℃ for 2 days after inoculation of lactic acid bacteria,and then continued at 37℃ for 3 days after inoculation of yeast at day 3.The pH of ginger paste was reduced to 4.91,total acid was increased to 33.32 mg/m L,curcumin was reduced to 0.07mg/m L and amino acid nitrogen was increased to 0.69 mg/m L after optimization of fermentation process,and the pungent flavor was reduced after fermentation,and the sensory score was significantly improved in terms of color,flavor and taste.(2)The types and contents of flavor substances of ginger paste before and after fermentation were analyzed by GC-MS.A total of 20 major flavor substances were identified in ginger,and 35 major flavor substances were identified in fermented ginger sauce.The relative contents of β-juniperene,γ-caryophyllene,α-acacrylene and other major flavor substances were 29.01%,27.14% and 16.06% before fermentation,and decreased by 62.26%,99.15% and 96.90% after fermentation,respectively;in addition,β-red myrcene,β-sesquiterpene,α-turcumin and other 10 aroma components with characteristics of woody aroma,floral and fruity aroma,which balanced the flavor composition of fermented ginger sauce.(3)Through single-factor and orthogonal tests,the amount and proportion of excipients added were determined,that is,the sensory quality of the product with 3% salt,7% sugar and10% pepper oil by weight of raw materials was better;to increase the stability of the ginger paste product itself,the effects of carrageenan,modified starch,guar gum,xanthan gum and sodium carboxymethyl cellulose on the viscosity of ginger paste were compared through single-factor tests,and the results showed that the addition of 0.3% The viscosity of ginger sauce increased to 929.64 gf·s with the addition of 0.3% sodium carboxymethyl cellulose,and the centrifugal sedimentation rate was 50.72% product viscosity sensory quality was better.In this study,the parameters for ultra-autoclaving of ready-to-eat fermented ginger paste were determined,and the results showed that the total number of colonies was 1.48 Log CFU/g after 5 min of holding pressure treatment at 500 MPa,and no E.coli was detected. |
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