盐渍辣椒汁代替食盐发酵豆瓣酱的加工工艺研究  

Processing technology of fermented bean paste with salted pepper juice instead of salt

作　　者：易思兵 YI Sibing(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《中国酿造》2021年第8期163-168,共6页China Brewing

基　　金：国家特色蔬菜产业技术体系发酵加工岗位科学家项目(CARS-24-E-02);国家自然科学基金青年科学基金项目(31401675);湖南省科技计划项目(2015NK3011);湖南农业大学“双一流”建设项目(SYL201802006);湖南省企业科技创新创业团队支持计划项目(湘科人[2018]19号)。

摘　　要：为实现盐渍辣椒汁的综合利用,将盐渍辣椒汁代替食盐制作豆瓣酱,比较盐渍辣椒汁和食盐对豆瓣酱理化指标、色泽与风味物质的影响,并将豆瓣酱与发酵辣椒按一定比例调配得到调味豆瓣酱,考察不同调配比例对其理化指标、色泽、感官品质和风味物质的影响。结果表明,2种豆瓣酱的基础理化指标无显著差异(P>0.05),盐渍辣椒汁豆瓣酱的色泽更鲜艳明亮,且酯类、醛类物质含量分别比盐水豆瓣酱高6.92%、3.33%,说明盐渍辣椒汁豆瓣酱的品质优于盐水豆瓣酱。盐渍辣椒汁豆瓣酱与发酵辣椒按质量比1∶3调配得到的调味豆瓣酱品质最好,总酸含量为0.63 g/100 g,氨基酸态氮含量为0.31 g/100 g,氯化物含量为5.77%,色泽比(h值)为1.39,感官评分为83.39分,从中检测出49种挥发性物质,主要挥发性成分为酯类(21.46%)、酸类(9.51%)、醚类(4.73%)、醇类(3.69%)、醛类(2.25%)。In order to realize the comprehensive utilization of salted pepper juice,the salted pepper juice was used to make bean paste to replace salt,and the effects of salted pepper juice and salt on the physical and chemical indexes,color and flavor of bean paste were compared.The flavored bean paste was obtained by mixing bean paste with fermented pepper in a certain proportion,and the effects of different mixing proportions on its physical and chemical indexes,color and flavor substances were investigated.The results showed that there was no significant difference in basic physical and chemical indicators of the two kinds of bean paste samples(P>0.05).The bean paste with salted pepper juice was brighter in color,and the content of esters and aldehydes was 6.92%and 3.33%higher than those of bean paste with salt water,respectively,indicating the quality of the bean paste with salted pepper juice was better than that of bean paste with salt water.The quality of flavored bean paste made by mixing salted pepper juice bean paste and fermented pepper at a mass ratio of 1:3 was optimal,and the total acid,amino acid nitrogen content,color ratio(h value)and sensory score was 0.63 g/100 g,0.31 g/100 g,5.77%,1.39 and 83.39,respectively.A total of 49 volatile substances were detected,and the main volatile components were esters(21.46%),acids(9.51%),ethers(4.73%),alcohols(3.69%)and aldehydes(2.25%).

关 键 词：盐渍辣椒汁 豆瓣酱 发酵辣椒 理化指标 色泽 风味 

分 类 号：TS264.24[轻工技术与工程—发酵工程]