豆豉发酵工艺条件的优化及品质分析.doc

作者简介:王彦杰(1972-,男,黑龙江八一农垦大学生命科学技术 学院讲师。E 2mail:lizhijiang@126.com 收稿日期:2006-09-11 第22卷第6期2006年11月 F OOD MACH I N ERY 食品与机械 Vol .22,No .6Nov .,2006 豆豉发酵工艺条件的优化及品质分析 S tudy on op ti m i za ti o n fe r m enta ti o n techno l o gy of douchi and its qua lity ana l ysis 王彦杰 1 WAN G Yan 2jie 1 　 苏庆辉 2 SU Q ing 2hui 2 　 李志江 3 L I Zhi 2jiang 3 　 李　静 4 L I J ing 4 　 吴　桐 3 WU Tong 3 　 戴凌燕 1 DA I L ing 2yan 1 (1.黑龙江八一农垦大学生命科学技术学院,黑龙江大庆　163319;2.北京吉野家快餐有限公司,北京　100085; 3.黑龙江八一农垦大学食品学院,黑龙江大庆　163319; 4.中山出入境检验检疫局,广东中山　510623(1.L ife Science Institute of Heilongjiang A ugust 2first L and Reclai m U niversity,D aqing,Heilongjiang 163319,China; 2.L i m ited Co m pany of J i 2Ye 2J ia Instant Food in B eijing,B eijing,100085,China; 3.Food Institute of Heilongjiang A ugust 2first L and Reclai m U niversity,D aqing,Heilongjiang 163319,China; 4.Zhongshan D epart m ent of inspection and quarantine in and out,Zhongshan,Guangdong 510623,China 摘要:实验以大豆为原料,接种直投式米曲霉制曲、发酵的方法,通过单因素和正交实验,研究了发酵温度、发酵时间、含水量对发酵过程产生氨基态氮的影响,确定了最佳的发酵工艺优化条件。实验结果表明:温度35℃,含水量40%,时间15d 为最优发酵条件。在此条件下,对豆豉进行感官及化学指标测定,结果表明:发酵后的豆豉氨基氮含量增加了5倍,总糖含量提高了1.3倍,而蛋白质的含量下降了27%。关键词:豆豉;氨基态氮;优化;品质分析 Abstract:The experi m ent take s oybean as the raw material,inoculating the as pergillus p r oduct t o make s oybean enzy me and fer ment,taking the α2ammoniacal nitr ogen as the index,study under single fact or conditi on of fer ment the te mperature ,fer ment ti m e and content of water t o the influ 2ence for fer ment,adop ting orthogonal experi m ent t o assure the best fer 2ment conditi on .The experi m ent affir m that :the fer mentati on te mperature is thirty five centigrade,water contain is forty percent and ti m e is fifteen days .I n this case,study on the quality analysis of the douchi p r oduct .The α2a mmoniacal nitr ogen content increases five ti m es,the t otal carbo 2hydrate enhances one point three ti m es and p r otein decreases about t w enty seven percent . Keywords:Douchi;α2a mmoniacal nitr ogen;Op ti m izati on;Quality analy