摘要
氨基酸在豆豉中发挥着重要的营养功能,同时也是发酵品质中风味物质的主要来源。文章围绕豆豉中所含的氨基酸初步探讨了豆豉的营养功能,总结了豆豉发酵过程中的氨基酸变化途径,从风味和滋味角度探讨了氨基酸代谢对豆豉发酵过程中感官品质的影响,认为发酵温度、发酵时间以及发酵中的微生物菌种是造成豆豉品质变化的关键因素,因此,应筛选出适宜豆豉发酵的优良菌株并改善其发酵策略,以纯菌发酵替代自然发酵过程,提升豆豉产品的品质。
Amino acids play an important nutritional function in Douchi,and are also the main source of flavor substances in fermentation quality.Based on the amino acids contained in Douchi,the nutritional function of Douchi is discussed preliminarily.The change ways of amino acids during Douchi fermentation are summarized.The effect of amino acid metabolism on sensory quality during Douchi fermentation is discussed from the perspective of flavor and taste.It is concluded that fermentation temperature,fermentation time and microbial strains in fermentation are the key factors that cause the quality change of Douchi.Therefore,the excellent strains suitable for Douchi fermentation should be screened out and the fermentation strategy should be improved.The natural fermentation process should be replaced by pure bacterial fermentation to improve the quality of Douchi products.
作者
李金哥
纪艳青
张建营
林祥娜
汤晓娟
刘云国
LI Jin-ge;JI Yan-qing;ZHANG Jian-ying;LIN Xiang-na;TANG Xiao-juan;LIU Yun-guo(College of Bioscience and Technology,Yili Normal University,Yining 844500,China;College of Life Sciences,Linyi University,Linyi 276000,China)
出处
《中国调味品》
CAS
北大核心
2024年第11期213-220,共8页
China Condiment
基金
山东省重点研发计划项目(2019YYSP026)。
关键词
豆豉
氨基酸
代谢
微生物
风味
Douchi
amino acids
metabolism
microorganism
flavor
