酿造工艺对甜面酱风味成分影响研究.pdfVIP

20 11 1 CHINA CONDIMENT 36 1 1 1 1 1 1, 2, 3* 康旭, 曾灿伟 , 黄红霞 , 金华勇 , 杨进, 李冬生 ( 1. , 430068; 2. , 430068; 3. , 430068) : 采用气相色谱质谱联用仪作为检测手段, 研究了不同的甜面酱酿制工艺对风味 质形成的影响, 结果显示发酵时接种两种乳酸细菌的样品得到的酯类醛类和风味成分总数均高于接单 一细菌的样品; 光照能促使醛类 质的生成; 使用分离得到的菌种混合制曲能生成更多的风味 质; 选用小麦对酯类和 醛类的生成有利 : 甜面酱; GCM S; 酿制工艺; 风味成分 : T S264. 24 : B : 1000- 9973( 2011) 01- 0058- 03 Study on effect of brew ing processes on the formation of flavor substances of wheat flour past e 1 1 1* 1 1 1, 2, 3* KANG Xu , ZENG C nw ei , HU ANG Hongx i , JIN Hu yong , YANG Jin , LI Dongsheng ( 1. College of Bioengineer ing Hubei U niversity of T echnology , Wuh n 430068, Chin ; 2. Chin Hubei Provinci l Key L bor tory of Industri l M icr obiology, Wuh n 430068, Chin ; 3. Food ferment tive engineering nd technologic l rese r ch center of Hubei; Wuh n 430068, Chin ) Abstract: In the experiments, GCM S w s used s detection me ns to study on effect of brew ing processes on the form tion of fl vor subst nces of w he t flour p ste. T he results show ed th t the s mples w ith tw o types of l ctob cillus gener ted more esters, ldehy des, nd fl vor compositions th n those w ith single b cterium, nd illumin tion could induce to gener te ldehydes, the mix ed st r term king by isol ted str ins c n gener te mor e fl vor compositions, w he t s r w m teri l w s help ful to gener te esters nd ldehydes. Keywords: w he t flour p ste; GCM S; brew ing processes; Fl vor subst nce , 1. 1