"Sichuan Cuisine Industrialization and Condiments" Team of Xihua University - Professor Ding Wenwu: Fermentation characteristics of Pixian watercress in a closed system of gradient steady-state temperature field

Recently, Professor Ding Wenwu from the " Sichuan Cuisine Industrialization and Condiments " teamof Xihua University published a paper entitled: Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state in the international journal Food Chemistry (Q1, IF: 7.
514) in the field of agriculture and forestry sciences.
Research paper on temperature field
.

 

With the development of science and technology and the increase of labor costs, the industrial upgrading of the traditional condiment industry has become an inevitable requirement
.
As a well-known Sichuan hot sauce at home and abroad, the traditional production process of Pixian Douban has a history of 300 years
.
Using advanced biotechnology and fermentation engineering principles to design new fermentation processes, promote the transformation and upgrading of traditional production processes, reduce labor and other production costs, improve digitalization, automation and intelligence, further increase food safety, and improve product quality.
The urgent need for the development of the watercress industry in Pi County
.

 

Like soy sauce, sweet noodle sauce and other traditional condiments, the traditional production process of Pixian Douban also adopts the production method of "sun and night dew", which provides a variety of technological conditions for Pixian Douban, and it is also the unique quality of Pixian Douban.
one of the important reasons
.
Among these process conditions, temperature is the most obvious and the most important influencing factor in the fermentation process.
The complex temperature provided by "sun and night dew" can meet the different needs of various microorganisms and enzymes for their biochemical functions to a certain extent.
Promoting Pixian Douban to form its unique flavor and quality through a long-term fermentation process
.
Therefore, it is a successful development to explore the influence of temperature on the fermentation process and product quality of Pixian Douban, and to design a variety of stable and controllable temperatures in the new process, so that the products under the new process have the same product quality as traditional fermented products.
One of the key technologies of the new process
.

 

　　In this study, a closed-tank gradient steady-state temperature field fermentation system was designed, and the Pixian watercress fermentation experiment was carried out in this system
.
Through the comparative analysis with the physicochemical factors, flavor, microbial community composition, flavor and microbial correlation, and microbial function prediction of Pixian Douban during constant temperature fermentation and traditional fermentation, the effect of temperature diversity on Pixian watercress in closed tank system was discussed.
County watercress fermentation process and the influence of product quality
.
The results showed that compared with the constant temperature fermentation, the fermentation characteristics of the gradient steady-state temperature field system were further improved.
The taste intensity of 8 free amino acids in the fermentation process was higher than that of the constant temperature fermentation, and their physicochemical factors and organic acid contents were closer to the traditional ones.
At the same time, among the three processes, the gradient steady-state temperature field had the most types of volatile flavor substances, with 87 species, and their flavor characteristics were more stable; the establishment of the gradient steady-state temperature field had a great impact on the succession of microorganisms.
It has a great impact, especially on fungal diversity
.
Bacillus was identified as the core microorganism in the gradient steady-state temperature field fermentation, while the roles of Staphylococcus, Lactobacillus and Pantoe were also enhanced in the gradient steady-state temperature field
.
The research results provide a powerful reference for the closed-tank fermentation of Douban in Pixian County, and also lay a solid foundation for the successful development and application of the new process
.

 

　　Original link and QR code

 

　　https://doi.
org/10.
1016/j.
foodchem.
2021.
131560

 

　　About the author and his team

 

　　Ding Wenwu, doctor of engineering, professor, master tutor, his main research direction is the standardization and modernization of traditional fermented food.
In recent years, he has undertaken more than ten projects entrusted by Sichuan Province, Chengdu City and enterprises, and published more than 40 academic papers, which has been authorized 3 invention patents
.
Its fermented condiment team, led by the team leader, Professor Che Zhenming, has long focused on the research on local specialty fermented foods in Sichuan represented by Pixian Douban and Sichuan Pickles, and has cooperated with more than 40 companies to jointly build national enterprise technology There are 6 national, provincial and ministerial-level platforms such as the Center, the National Engineering Laboratory, the Chongqing Key Laboratory and the Sichuan Sichuan Special Condiment Engineering Technology Research Center, and 12 school-enterprise joint laboratories
.
He has undertaken and completed more than 50 national, provincial and ministerial-level projects, won 5 China National Light Industry Federation, Sichuan Science and Technology Progress Award and Chengdu Science and Technology Progress Award, published more than 200 academic papers, and authorized more than 20 invention patents.

.