酿酒酵母对豆酱发酵影响研究  

Effects of the Saccharomyces Cerevisiae on the Fermentation in the Soy-bean Paste

作　　者：李志江[1] 戴凌燕[2] 王欣[1] 左锋[1] 姚迪[1] 关琛[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江八一农垦大学生命科学技术学院

出　　处：《黑龙江八一农垦大学学报》2010年第5期68-71,共4页journal of heilongjiang bayi agricultural university

基　　金：大庆市科技局2008年攻关项目(SCX2008-003-03)

摘　　要：以黄豆为主要原料,采用厚层通风制曲,固态低盐发酵,研究酿酒酵母对豆酱发酵参数及品质影响。以接种量、酵母接入时刻、温度和发酵时间为单因素进行试验,以豆酱氨基酸态氮、pH和总酯含量为指标确定豆酱的发酵工艺参数。实验结果表明豆酱发酵的最优时间为28d,发酵温度35～40℃,接种量1×106个·g-1,酵母接入时间为发酵开始第7d,其感官和理化指标优于自然发酵豆酱。结果表明酿酒酵母能够提升豆酱品质,并符合豆酱的国家标准。Purpose： The paper studied the effect of Saccharomyces Cerevisiae on the fermentation index and quality of soy-bean paste, which was made by thick layer of ventilation Koji-making and low-salt solid-state fermentation with the main material of soybean. Methods： The fermentation parameters were studied by the inoculation, the inoculated time, temperature and fermentation time as single factor to experiment, by the index of amino nitrogen, pH and the total ester content as index to determine the fermentation technology parameters of soy-bean paste. Experimental results showed that the optimal fermentation was 28 days, the temperature was 35 to 40 degrees, the inoculation amount was 1×106 cfu·g-1,the inoculated time was the first 7 days, and the sensory and physicochemical index of soy-bean paste was superior to its natural fermentation. Conclusion： The Saccharomyces Cerevisiae can improve the quality of soy-bean paste, and conform to national sauce standards.

关 键 词：豆酱 酿酒酵母:发酵 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]