自然发酵黄豆酱生产过程中理化及微生物指标的动态分析  

Dynamic Analysis of Physiochemical and Microbiology Indexs in the Process of Producing Natural Fermented Yellow Bean Sauce

作　　者：晏丽[1] 张银志[2] 王淼[1] 赵建新[1] 孙秀兰[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室,江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2012年第3期271-275,共5页Journal of Food Science and Biotechnology

基　　金：国家973计划项目(2012CB720804);科技部"十一五"科技支撑计划项目(2009BADB9B05)

摘　　要：以马鞍山市黄池食品(集团)有限公司酱类产品为调查对象,以自然发酵黄豆酱生产工艺流程与HACCP关键控制点为依据取样,跟踪了2010年3～9月生产周期中各环节的水分质量分数、水分活度、总酸、氨基酸态氮含量、AFB1质量分数、细菌总数、霉菌总数、致病菌的检测。确定了AFB1的变化动态以及与水分活度、水分质量分数的相关关系,进而分析了自然发酵黄豆酱中AFB1的污染源;确定了豆酱质量重要指标氨基酸态氮的变化动态以及与酸度、pH的相关关系;确定了黄豆酱自然发酵过程中微生物的变化动态以及致病菌污染状况。Using the sauce products of maanshan Huangchi food Co.LTD as research model,based on the production process of natural fermented yellow bean sauce and HACCP critical points,the moisture content,water activity,total acid content,amino acids nitrogen content,AFB1 content,bacteria count,mould count,pathogenic bacteria in production cycle of March-September,2010 were detected.A serial of result were acquired:(1) The time-course of AFB1 content was determined,furthermore,therelationship of AFB1 content and water activity,moisture content was established.Based on the relationship,the pollution source of natural fermented yellow bean sauce was identified.(2) the relationship of nitrogen amino acid content and acidity was established;(3) The relationship of the dynamics of microbes and pathogenic bacteria pollution condition was developed.

关 键 词：自然发酵黄豆酱 afb1含量 氨基酸态氮 细菌总数 霉菌总数 

分 类 号：TS264.24[轻工技术与工程—发酵工程]