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In order to enhance the product quality of tank-fermented broad bean chili paste, this study investigated the effects of inoculating Zygosaccharomyces rouxii on the physicochemical indexes, free amino acids and volatile flavor compounds during the fermentation process of broad bean paste and the fermentation process of broad bean chili paste at a constant temperature of 35 ℃. The results showed that during the fermentation process of broad bean paste, taking the broad bean paste without inoculation as the control group, the enhanced fermentation group showed higher total acid content and amino acid nitrogen content of 1.52 g/100 g and 0.85 g/100 g, respectively. It increased by 10.14% and 8.97% respectively. The content of reducing sugar was only 53.78% of the control group in enhanced fermentation group. The total free amino acids increased by 23.40% compared to the control group, especially glutamic acid content increased by 30.14%. Furthermore, the relative content of volatile substances reached 290.67 mg/kg, which was much higher than that of the control group at 144.92 mg/kg. The dominated flavor compounds were esters and alcohols. During the fermentation of chili paste, the content of total acid, amino acid nitrogen, reducing sugar and free amino acid mainly proline showed a decreasing trend. Volatile substances were mainly esters and alcohols. During the fermentation process of broad bean chili paste, the enhanced group had lower reducing sugar content in the early stage, then tended to be consistent. Total volatile contents reached 644.23 mg/kg, which increased 17.73% compared to control group. Through sensory evaluation and flavor analysis, the broad bean chili paste of the enhanced group had significant enhancement in mellow, sour, floral and fruity. In conclusion, inoculation with Zygosaccharomyces rouxii had a big influence on the quality indexes of tank-fermented broad bean paste, while the effect on broad bean chili paste fermentation of physicochemical indexes was relatively small. However, it led to a marked increase in flavor compounds. This study results have important instructive significance for improving the tank fermentation process of broad bean chili paste, which can effectively solve the problems of weak flavor and product quality degradation of tank-fermented broad bean chili paste.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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