鲁氏酵母对豆酱品质及挥发性香气成分的影响  

Effects of Zygosaccharomyces rouxii on the Quality and Volatile Aroma Components of Soybean Paste

作　　者：李志江[1] 赵婧[1] 戴凌燕[2] 周雯君 徐玮东[3] 鹿保鑫[1] LI Zhi-jiang;ZHAO Jing;DAI Ling-yan;ZHOU Wen-jun;XU Wei-dong;LU Bao-xin(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Office of Students＂ Affairs,Heilongjiang Agricultural Engineering Vocational College,Harbin 150088,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学与技术学院,黑龙江大庆163319 [3]黑龙江农业工程职业学院学生工作处,哈尔滨150088

出　　处：《中国调味品》2018年第10期30-36,共7页China Condiment

基　　金：黑龙江省农垦总局攻关项目(HKN135-05-03)

摘　　要：采用人工接种方式,研究鲁氏酵母(Zygosaccharomyces rouxii)对豆酱品质和挥发性香气的影响,以期提高豆酱质量。在工厂化生成条件下,在酱醅发酵第7天时接入Z.rouxii,继续发酵至14,21,28天后,分别测定豆酱总酸、总酯、氨基酸态氮和感官指标,并采用气质联用方法测定豆酱挥发性香气成分。结果表明:添加Z.rouxii可以显著提升豆酱的理化和感官指标。当接种量为2.0×106个/g、发酵至28天时,酱醅中总酸含量为2.96g/100g,总酯含量为6.66g/100g,氨基酸态氮含量为2.38g/100g,接种鲁氏酵母可显著增加豆酱的感官指标。添加Z.rouxii后,豆酱中的挥发性香气物质种类增加12种,且含量显著增加,酯类和酚类化合物贡献较大。研究结果为鲁氏酵母在豆酱生产中的应用、品质和风味的改善提供了数据支持。Zygosaccharomyces rouxii is artificially inoculated to evaluate its effects on the quality and volatile aroma components of soybean paste in order to improve the quality of soybean paste.Under the factory production conditions,Z.rouxiiis added into the soybean mash after the initial 7 days＇ fermentation and the mashes are proceeded to ferment to 14,21,28 days respectively.The content of total acidity,ester,amino acid nitrogen and sensory indicators are detected,and then the volatile aroma components are continuingly evaluated.The results indicate that the physical and chemical characteristics and sensory indexes significantly increase in soybean paste after inoculation of Z.rouxii.Under the conditions of 2.0×106/g inoculation dosage and 28 days＇ fermentation time,the total acidity,ester and amino acid nitrogen content reaches to 2.96,6.66,2.38 g/100 g respectively.And Z.rouxii could also increase the sensory indexes of soybean paste.Twelve kinds of violate aroma components are detected in soybean paste and their content is also higher than that of the control group.Among all these violate aroma components,the ester and phenolic compounds indicate larger contribution.The research presents data supports for the application of Z.rouxii,the quality and aroma improvement in soybean paste.

关 键 词：鲁氏酵母 豆酱 品质 挥发性香气 

分 类 号：TS264.24[轻工技术与工程—发酵工程]