含盐量和温度对豆酱发酵过程的影响_赵建新.pdfVIP

22 0 2011, Vol. 32, No. 23 食品科学 ※生物工程 含盐量和温度对豆酱发酵过程的影响 赵建新，王 淼，毛丙永，张 灏，陈 卫，田丰伟，汤 坚 (江南大学食品学院，食品科学与技术国家重点实验室，江苏无锡 2 14 122) 摘 要：为了寻求最适豆酱发酵的含盐量和温度，本实验比较不同含盐量的酱醅在发酵过程中总酸和氨态氮含量的 变化，表明含盐量为10 % 时可以有效地抑制腐败菌的生长，同时缩短发酵周期；从p H 值、总酸、鲜味氨基酸、 主要风味物质等方面研究阶段控温对发酵的影响，结果表明在前期采用40 ℃发酵20d ，后期30 ℃发酵30d 的控温方 式所得产品质量较好，而且周期最短，仅为5 0 d 。 关键词：豆酱；食盐；温度；氨态氮 Effects of Salt Content and Temperature on Soybean Paste Fermentation ZHAO Jian-xin ，WANG Miao ，MAO Bing-yong ，ZHAN G Hao ，CHEN Wei ，TIAN Feng-wei ，TAN G Jian (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 2 14 122, China) Abstract：In this study, the contents of total acids and amino nitrogen during the fermentation process of soybean paste at various salt contents and fermentation temperatures were investigated so as to find the optimal salt content and temperature. The results showed that 10% salt could effectively inhibit the growth of spoilage bacteria and shorten the fermentation period. Aside from this, the effect of stepwise temperature settings on soybean paste fermentation was evaluated in terms of changes in pH, total acids, tasty amino acids and key flavor compounds. It was found that fermentation for 20 days at 40 ℃at first and then 30 days at 30 ℃resulted in excellent product quality and the shortest fermentation period of only 50 days. Key words ：soyb ean paste ；salt ；temp erature ；amino-nitrogen 中图分类号：TS264.2 文献标识码：A 文章编号：1002-6630(20 11)23-0220-05 豆酱的发酵过程主要是利用酱醅中曲霉、毛霉和根 又一关键因素，蛋白酶的最佳温度是4 0 ～4 5 ℃，而乳 霉等微生物产生的各种酶系共同作用于各类原料的过 酸菌、酵母菌的最适温度是2 8 ～3 5 ℃。蛋白酶活力的 [ 1- 3 ] 高低关系着最终产品中氨态氮的含量，乳酸菌、酵母 程，其中最重要的是曲霉