贵州特色食品水豆豉生产工艺与质量变化关系的研究  

Study on Production Process and Quality Changes of Natto-A Kind of Typical Food in Guizhou

作　　者：艾静汶[1,2] 王修俊[1,2] 周沅洁[2] 朱隆绘[2] 

机构地区：[1]贵州大学发酵工程与生物制药省级重点实验室,贵阳550003 [2]贵州大学化学与化工学院,贵阳550003

出　　处：《中国调味品》2013年第3期64-68,共5页China Condiment

基　　金：贵阳市科技重大专项[(2010)筑科农合同字第8-2号]

摘　　要：将贵州特色食品水豆豉,在前发酵处理后经过淘洗和未经淘洗这两种不同条件下,发酵过程中氨基态氮、水分、总酸等理化指标的变化情况进行研究。结果表明:经过淘洗生产的水豆豉与未经淘洗的水豆豉相比,豉香浓郁,口感良好,其氨基态氮质量分数也更高。同时研究了苯甲酸钠、山梨酸钾、对羟基苯甲酸丙酯和对羟基苯甲酸乙酯对水豆豉产品的保藏效果,结果表明:山梨酸钾和对羟基苯甲酸丙酯的保藏效果较好。The changes in physical and chemical indicators of amino nitrogen, water content, total acid as natto fermented under the conditions of washing and non-washing are studied, the result shows that compared with the natto without washing, the natto washed has good perfume and taste, it also has high amount of amino nitrogen. The preservation effect of preservatives like sodium benzoate, potassium sorbate, propyl paraben and ethylparaben on natto is studied. The result shows that potassium sorhate and propyl paraben has better preservation effect.

关 键 词：水豆豉 发酵 淘洗 保藏 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]