甜豆瓣发酵过程中关键控制指标研究  

Research on Key Control Indicators in the Fermentation Process of Sweet Beans

作　　者：徐伟伟 王森 梁亚男 黄采姣 张丽 XU Wei-wei;WANG Sen;LIANG Ya-nan;HUANG Cai-jiao;ZHANG Li(Chongqing Hotpot Condiment and Dishes Engineering Technology Center,Chongqing Dezhuang Agricultural Products Development Co.,Ltd.,Chongqing 401336,China)

机构地区：[1]重庆火锅调味品及菜品工程技术中心,重庆德庄农产品开发有限公司,重庆401336

出　　处：《中国调味品》2020年第9期130-133,共4页China Condiment

摘　　要：研究甜豆瓣自然发酵过程中总酸、氨基酸态氮、发酵液pH值、发酵液盐分、水分含量的变化。豆瓣胚氨基酸态氮含量由0.37g/100g上升到(0.73±0.03)g/100g,豆瓣胚总酸含量由0.47g/100g上升到(1.8±0.1)g/100g,发酵液pH值开始时为6~7,发酵过程中随着总酸波动,发酵成熟后pH值降低至4.3±0.1。将检测的理化指标与感官评分进行相关性分析,确定判断甜豆瓣发酵成熟的关键指标分别是氨基酸态氮、总酸、发酵液pH值。The changes of total acid,amino acid nitrogen,pH value of fermentation broth,salt content of fermentation broth and water content during the natural fermentation process of sweet beans are studied.The amino acid nitrogen content of beans embryo is increased from 0.37 g/100 g to(0.73±0.03)g/100 g,the total acid content of beans embryo is increased from 0.47 g/100 g to(1.8±0.1)g/100 g,the pH value of fermentation broth is 6~7 at the beginning,and then fluctuates with the total acid content during the fermentation process,pH value is reduced to 4.3±0.1 after fermentation.The correlation analysis is conducted for detecting the physical and chemical indicators and sensory scores,and the key indicators for judging the fermentation maturity of sweet beans are amino acid nitrogen,total acid and pH value of fermentation broth.

关 键 词：甜豆瓣 总酸 氨基酸态氮 发酵液pH值 感官评分 

分 类 号：TS201.5[轻工技术与工程—食品科学]