摘要
研究首先对我国目前市场上销售的不同产地有代表性的商品豆豉的含盐量做了调查和分析,含盐量在10.000~15.000 g/100 g之间。其次采用两段式控温后发酵工艺（前期40~42℃,后期28~30℃）,厌氧密封发酵10天,对不同盐度（0%,2%,4%,6%,8%,12%,W/W）豆豉后发酵过程中优势微生物：乳酸菌、酵母菌的生长变化和pH值、总酸、氨基酸态氮等成分的变化,以及不同盐度豆豉产品的感官品质进行了研究。结果表明,低盐度（2%,4%,W/W）发酵早期促进乳酸菌的生长,乳酸菌数106~107cfu/g;后期利于酵母菌的繁殖,酵母菌数达108cfu/g,并在一定程度上抑制了腐败菌的生长;总酸含量1.3~1.6 g/100 g,氨基酸态氮含量0.7~0.8 g/100 g,感官评价产品品质较好。
Firstly the salt contents of the commercial douchi from different origin were investigated and the salinities were between 10.000~15.000 g/100 g.Secondly,during the two-stage fermentation temperature（pre 40~42 ℃,the late 28~30 ℃） processing,the effects of different salinity（0%,2%,4%,6%,8%,12%,W/W） on the microflora of lactic acid bacteria and yeast,pH value,content of total acid,amino acid nitrogen and the last products sensory quality were studied.The results indicate Two-stage fermentation temperature conducive to low-salt fermentation.It has promoted not only the growth of lactic acid bacteria and yeast,but also to some extent,inhibited the growth of spoilage bacteria.At last the lactic acid bacteria count was 107cfu/g,yeast count was 108 cfu/g;total acid content of 1.3 ~ 1.6 g/100 g,amino acid nitrogen content of 0.7 ~ 0.8 g/100 g,sensory evaluation of product quality is better.
出处
《中国调味品》
CAS
北大核心
2011年第8期37-41,共5页
China Condiment
关键词
豆豉
乳酸菌
酵母菌
发酵食品
盐度
douchi
lactic acid bacteria
yeast
fermented food
salt concentration
