蚕豆酱醅天然发酵过程中理化指标变化的分析研究  

Analysis and Study on Changes of Physical and Chemical Indexes During Natural Fermentation of Broad Bean Paste Fermented Grains

作　　者：昝幼龙 ZAN Youlong(Anqing City Huyumei Brew Food Co.,Ltd.,Anqing 246001,China)

机构地区：[1]安庆市胡玉美酿造食品有限责任公司,安徽安庆246001

出　　处：《食品安全导刊》2021年第33期98-100,104,共4页China Food Safety Magazine

摘　　要：以天然发酵的蚕豆酱醅为研究对象,按一定频率检测酱醅在6个月天然发酵过程中总酸和氨基酸态氮的数值,以此来确定不同月份投料酱醅最佳发酵时间。结果表明,1月、2月、9月、10月、11月、12月这6个月下缸的酱醅最佳发酵时间为5~6个月;3月、4月、5月下缸的酱醅最佳发酵时间为3~3.5个月;6月、7月、8月下缸的酱醅最佳发酵时间为2个月。Taking the naturally fermented broad bean paste fermented grains as the research object,the values of total acid and amino acid nitrogen in the 6-month natural fermentation process were detected according to a certain frequency,so as to determine the best fermentation time of sauce fermented grains in different months.The results showed that the optimum fermentation time of fermented grains in lower cylinder was 5~6 months in January,February,September,October,November and December;In March,April and may,the best fermentation time of sauce fermented grains in the lower cylinder was 3~3.5 months;In June,July and August,the best fermentation time of sauce fermented grains in the lower cylinder was 2 months.

关 键 词：蚕豆酱醅 总酸 氨基酸态氮 天然发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]