曲霉型豆豉后发酵过程的初步研究  

Analysis of Microbe on Later Fermentation Process of Aspergillus-Type-Douchi

作　　者：管泳宇[1] 于海[1] 葛庆丰[1] 吴满刚[1] 汪志君[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品与生物技术学报》2013年第2期212-218,共7页Journal of Food Science and Biotechnology

摘　　要：作者就曲霉型豆豉在其后发酵阶段中微生物总数与酶活性、还原糖与脂肪及挥发性风味物含量、总酸与氨基酸氮等品质指标的变化进行了研究。结果为微生物总数下降,蛋白酶活性下降,纤维素酶活力下降,还原糖含量下降,脂肪含量下降,总酸含量上升,氨基酸氮含量上升,挥发性风味物中脂类、酸类、吡嗪类物质增多,而烃类、酮类物质发生降低。表明微生物直接作用于豆豉的发酵过程,改变其内在组成、品质风味。This study dynamically analyzed physical and chemical character,cellulose activity and protease activity,volatile components in the process of fermentation.It showed that the amino acid nitrogen,acid was higher than before.The number of microbe cell,the activity of cellulases and protease,the concentration of deoxidize sugar,lipid,total acid decreased during later fermentation.Acid,lipid and pyrazine were increased significantly during the former and the later fermentation while macromolecular hydrocarbon and macromolecular ketone were decreased obviously.We could know that the influence of microbe affects the progress of the fermentation,and it changes the internal composition,the quality and the flavor.

关 键 词：豆豉 曲霉 菌数 酶活 品质分析 

分 类 号：TS264[轻工技术与工程—发酵工程]