紫薯黄豆复合发酵工艺优化及风味分析

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DOI：10.3969/j.issn.1000-9973.2025.05.022

中图分类号：TS214.2 文献标志码：A 文章编号：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），是一种薯肉呈紫色至深紫色的甘薯新品种，其营养价值颇高，内含丰富的膳食纤维、淀粉、维生素、微量元素、脂肪等多元化营养成分，特别是含有大量的花青素、黏性蛋白、胡萝卜素、脱氢表雄酮（DHEA）、神经节苷脂等多种功能性因子 [1-2] 紫薯花色苷以矢车菊色素和芍药色素为主要代表[3-4]目前，在食品加工领域，许多研究着力于紫薯中多糖、花色苷的提取[5-7]，同时因其含有丰富的淀粉成分，紫薯在酿酒和制醋等食品加工领域有着巨大的应用潜力[8-10]，而且紫薯在饮料领域的开发还涵盖了紫薯乳饮料、紫薯汁等多种产品形态[11-12]。（剩余12061字）