原料预处理工艺对豆瓣酱品质的影响-食品与生物技术学报.PDF

第30 卷第5 期 食 品 与生 物 技 术学 报 Vol. 30 No. 5 2011 年9 月 Journal of Food Science and Biotechnology Sept 2011 : 1673- 1689( 2011) 05-0687-07 原料预处理工艺对豆瓣酱品质的影响 1 2 2 * 1 丁祖志 , 刘金霞 , 蒋立胜 , 李 崎 ( 1. 江南大学 工业生物技术教育部重点实验室, 江苏无锡214122; 2. 胡玉美酿造 品有限责任公 司, 安徽 安庆246002) : 作者比较了两种工艺酱醅 常规理化指标结果显示: 酱醅水分总酸氨态氮还原糖质 量分数上存在明显差异基于此, 作者分析了两种工艺在酿造过程中存在 差异, 指出由于原料 预处理工艺 不同, 高压蒸煮工艺熟料水分质量分数及淀粉糊化度低于常压蒸煮工艺, 对成曲酶 活及酱醅发酵过程带来影响, 最终形成两种工艺所得酱醅常规理化指标 差异 : 原料预处理工艺; 豆瓣酱; 糊化; 消化 : TQ 920. 1 : A Effect of the Pretreatment of Raw Materials to the Quality of Bean Paste 1 2 2 * 1 DING Zu-zhi , LIU Ji -xia , JIA NG L-i she g , LI Qi ( 1. Key Laborat ory of I dustrial Biotec ology, Mi istry of Educatio , Jia g a U iversity , Wuxi 214122, Chi a; 2. Huyumei Ferme tati g Food Co. Ltd. , A qi g 246002, Chi a) Abstract:T he pretreatme t of raw materials have a major impact o the quality of bea paste. Accordi g to the pressure used i cooki g stage, the processes are divided i to atmospheric pressure process a d high-pressure cooki g process. T his study compared the co ve tio al phy sical a d chemical i dicators of bea paste of the tw o processes, a d the results i dicated that the co te t of w ater, total acid, ammo ia itroge a d reduce sugar i bea paste are sig ifica tly differe ces. Based o the above results, the differe ces of the tw o processes exist i the brew i g process w ere a alyzed. It w as fou d that the differe t pretreatme t of raw materials result i that starch gelati izatio a d moisture co te t of high-pressure cooki g process is lower