低盐保温发酵对毛霉型豆豉品质的影响  

Effect of Salt and Temperature on the Quality of Mucor-type Douchi

作　　者：梁如 朱新鹏 李宏梁 黄轩 崔荣荣 苏丹敏 LIANG Ru;ZHU Xinpeng;LI Hongliang;HUANG Xuan;CUI Rongrong;SU Danmin(School of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000,Shaanxi,China;Ankang selenium-rich Food Technology Research and Development Center,Ankang 725000,Shaanxi,China;School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi’an 710021,Shaanxi,China)

机构地区：[1]安康学院现代农业与生物科技学院,陕西安康725000 [2]安康市富硒食品技术研发中心,陕西安康725000 [3]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《安康学院学报》2020年第4期116-123,共8页Journal of Ankang University

摘　　要：本文以毛霉型豆豉为研究对象,分析了低盐保温发酵对豆豉理化指标、蛋白酶活力、游离氨基酸和挥发性组分的影响。结果表明,低盐保温发酵增加了豆豉样品中总酸(TA)、氨基态氮(AN)和游离氨基酸(FAA)的含量。比较发酵过程中蛋白酶活力可知,盐分影响了蛋白酶活力,从而影响最终产品中AN和FAA的含量,此外,温度通过影响酶促反应速率,影响游离氨基酸的含量,比较不同样品挥发性组分的组成和含量可知,降低盐分的同时提高发酵温度,能促进挥发性组分的积累特别是酯类组分。然而值得注意的是,保温发酵使豆豉样品的醇类偏低而酸类偏高,其具体原因需要进一步研究。综合以上研究结果,低盐保温发酵是解决豆豉低盐发酵的有效途径之一。In the present research,the effects of low salt and constant temperature fermentation on physicochemical properties,protease activity,free amino acids(FAA)and volatile compounds of mucor-type Douchi were investigated.The results showed that the total acid(TA),amino nitrogen(AN)and FAAs in mucor-type Douchi were increased by low salt and constant temperature fermentation.The changes of protease activity during fermentation showed that salt content had a significant effect on protease activity,which then affect the contents of AN and FAA in the final product.In addition,fermentation temperature affects the content of FAA by affecting the enzyme reaction rate.The results showed that reducing salt and increasing fermentation temperature could promote the accumulation of volatile components,especially esters.However,it should be noted that the decrease of alcoholsand increase of acidsin low salt and constant temperature fermentationmucor-type Douchi,which need to be further studied.In summary,low salt and constant temperature fermentationis a potential method for mucor-type Douchi manufacturing.

关 键 词：毛霉豆豉 低盐保温发酵 理化指标 游离氨基酸 挥发性组分 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]