工厂生产化条件下豆酱发酵过程的指标与品质分析  

Analysis of Index and Quality of Soybean Paste during Fermentation Procedure under Factory Processing Condition

作　　者：李志江[1] 王欣[1] 戴凌燕[2] 周雯君[1] 周亚男[1] 鹿保鑫[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》2017年第4期67-71,共5页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省农垦总局攻关项目(宝泉豆酱生产质量控制关键技术及集成示范:HKN135-05-03);黑龙江八一农垦大学定向培养博士人员科研启动金项目(1;6-二磷酸果糖调控鲁式酵母增香动力学及分子机制研究:XDB2015-08)

摘　　要：为监测豆酱工厂化生产的发酵过程,按照企业生产标准,对2015年10月和2016年1月两次豆酱生产发酵过程进行研究。分析测定发酵至第7、14、21和28 d酱醅样品中氨基酸态氮、总酸、总酯、总糖还原糖、氨基酸和感官指标。结果表明,发酵过程中酱醅总酸和总酯呈现逐渐上升的趋势;发酵前期氨基酸态氮含量增加明显,中后期变化缓慢;总糖含量逐渐下降,还原糖含量呈现先上升后下降的趋势;2016年1月份酱醅的总酸、总酯、氨基酸态氮、总糖和还原糖高于2015年10月批次各指标。前期和中期的酱醅游离氨基酸含量显著高于后期发酵,呈鲜味氨基酸含量增加,豆酱香气和风味显著增强。豆酱发酵过程指标的监控,可以用于指导工厂不同季节和批次发酵工艺参数的调控。In order to monitor the procedure of soybean paste production under factory condition, amino acid nitrogen content,total acidity,total ester,total sugar and reducing sugar,amino acid,and sensory were analyzed during the production period at October 2015 and January 2016,respectively,in which those data could present the theoretical reference for the factory. According to the enterprise standard,the soybean paste samples at 7,14,21 ,and 28 day during the fermentation period were chosen as the monitored targets. The results indicated that the total acidity and ester contents increased gradually during the fermentation period,and significantly from 14 to 21 day. The amino acid nitrogen content increased significantly at first fermentation stage and changed slowly at late stage. The total sugar content decreased gradually,while the reducing sugar took on an increase and a decrease trend at first and late fermentation stage, respectively. Totally,the contents of those five indexes were higher in January 2016 than October 2015. The change of free amino acid contents at first and middle fermentation period was higher than at late stage, in which the types of amino acid with umami taste increased significantly and the sense of aroma and flavor in the soybean paste also enhanced significantly. The monitor of index analysis was useful for the enterprise production,which could be applied to direct the fermentation parameters control at different season and batch.

关 键 词：豆酱 工厂化生产 品质分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]