加盐量对人工发酵豆豉后发酵中理化特性及抗氧化活性的影响  

Effect of salt content on physicochemical properties and antioxidant activity during post-fermentation of douche

作　　者：万俊[1] 程伟伟 沈小璐 蒋爱民[3] WAN Jun1, CHENG Wei-wei2, SHEN Xiao-lu3 ,JIANG Ai-min3(1. Guangdong AIB Polytechnic College, Guangzhou , Guangdong 510507, China 2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China ; 3. College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China)

机构地区：[1]广东农工商职业技术学院热作系,广东广州510507 [2]河南科技大学食品与生物工程学院,河南洛阳471023 [3]华南农业大学食品学院,广东广州510642

出　　处：《食品与机械》2018年第8期29-32,共4页Food and Machinery

摘　　要：在人工多菌种发酵豆豉后发酵阶段,添加8%,10%,12%的食盐后发酵30 d。结果显示:随着盐度的增加,豆豉的总酸减少、pH值降低;盐度越大,硬度和咀嚼性越大,口感下降;含盐量越低,豆豉的色泽越暗;高盐不利于氨基态氮和γ-PGA的生成,并且对豆豉的抗氧化活性有抑制作用,最终确定8%为较适宜的加盐量,但在风味上有待进一步优化提高。The impact of salt content on post-fermentation of douchi was studied. In the post-fermentation stage,8%,10%,12% of salt were added for 30 days fermentation. The results showed that,with the increase of salinity,the total acids and pH decreased,the hardness and chewiness increased,which shallowed the color and declined the taste of douchi.The high salinity was bad for producing the total amino acid nitrogen andγ-PGA,and also inhibited the antioxidant activity of douchi. Finally,8% of salt was considered to be the best,but the flavor remained to be improved.

关 键 词：盐 豆豉 后发酵 抗氧化活性 理化特性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]