摘要
以鹤壁本地黄豆、面粉为原料,以黑曲霉和米曲霉(质量比为1∶1)混合成发酵剂,调整发酵温度(30,36,42℃)、发酵时间(35,40,45 d)和盐水浓度(占固体物质质量比10%、15%、20%)制作发酵黄豆酱。利用响应面法优化其发酵工艺,并对发酵黄豆酱的色差、感官评分、还原糖、氨基酸态氮及主要挥发性风味物质进行比较分析。结果表明,在盐水浓度15%、发酵温度36℃和发酵时间35 d条件下发酵的黄豆酱效果最佳,其感官评分可达到48.2±1.73(满分50);L^(*)值为47.57±1.62,a^(*)值为11.49±2.74,b^(*)值为36.32±1.73;还原糖含量为12.55%,氨基酸态氮含量为0.6831 g/100 g。以此方法进行黄豆酱发酵,可使黄豆酱色泽光亮、酱香浓郁、咸香适中、形态良好。
With local soybeans and flour from Hebi as the raw materials,a mixture of Aspergillus niger and Aspergillus oryzae(the mass ratio of 1∶1)as the fermentation agent,the fermentation temperature(30,36,42℃),fermentation time(35,40,45 d),and brine concentration(accounting for 10%,15%,20%of mass of solid substances)are adjusted to produce fermented soybean paste.The fermentation process is optimized by response surface methodology,and the color difference,sensory score,reducing sugar,amino acid nitrogen and main volatile flavor substances of the fermented soybean paste are compared and analyzed.The results show that the soybean paste fermented under the conditions of brine concentration of 15%,fermentation temperature of 36℃and fermentation time of 35 d has the best effect,and its sensory score can reach 48.2±1.73(full score of 50).The L^(*) value is 47.57±1.62,the a^(*) value is 11.49±2.74,and the b^(*) value is 36.32±1.73.The reducing sugar content is 12.55%,and the amino acid nitrogen content is 0.6831 g/100 g.Using this method for fermentation of soybean paste can make it bright in color,rich in sauce aroma,moderate in saltiness aroma,and good in morphology.
作者
杜喜玲
刘云
DU Xi-ling;LIU Yun(School of Food Engineering,Hebi Polytechnic,Hebi 458030,China;Key Laboratory of Deep Processing of Green Food in Hebi,Hebi 458030,China;School of Life Science,Southwest Forestry University,Kunming 650224,China)
出处
《中国调味品》
CAS
北大核心
2024年第8期120-124,共5页
China Condiment
基金
河南省高等学校重点科研项目(19B550004)
河南省高等教育教学改革研究与实践项目(2021SJGLX677)
鹤壁职业技术学院校级课题(2022-KJYB-003)。
关键词
发酵黄豆酱
响应面法
生产工艺优化
fermented soybean paste
response surface methodology
production process optimization
