黄豆酱白点的形成机理及控制技术研究  

Study on Formation Mechanism and Control Technology of White Spots in Soybean Paste

作　　者：覃列豪 周韬[1] 李敬尧 廉瑞 李晨京 王春玲[1] QIN Lie-hao;ZHOU Tao;LI Jing-yao;LIAN Rui;LI Chen-jing;WANG Chun-ling(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《中国调味品》2022年第5期1-4,14,共5页China Condiment

基　　金：十三五国家重点研发计划(2018YFC1604102)。

摘　　要：该研究以黄豆酱为对象,主要对其在发酵过程中产生白点物质的主要成分、形成机理以及控制技术进行研究,并尝试通过工艺优化来降低白点的形成。首先通过微生物检测、高效液相色谱法确定白点中的主要成分;然后对发酵温度、原料配比进行工艺优化,测定发酵终端产品的氨基酸组成,在最佳工艺条件下跟踪监测发酵终端黄豆酱是否有白点生成。微生物检测结果表明白点不是微生物污染造成的,高效液相色谱分析结果表明酪氨酸是白点的主要成分(87.25%)。当原料黄豆与面粉按7∶3配比时,温度在25~35℃或40~45℃、pH 4~5.5时酪氨酸酶活较低,总酸、pH、氨基酸态氮含量均在黄豆酱生产规范的正常范围内,终端酱醪未检出白点物质。Taking soybean paste as the object,mainly study the main components,formation mechanism and control technology of white spot substances produced in the fermentation process of soybean paste,and try to reduce the formation of white spots through process optimization.Firstly,the main components in the white spots are determined by microorganism detection and HPLC,and then the fermentation temperature and the ratio of raw materials are optimized to determine the amino acid composition of the fermentation terminal products.Under the optimal technological conditions,track and monitor whether there are white spots in soybean paste at the fermentation terminal.Microorganism detection results show that the white spots are not caused by microbial contamination,and high performance liquid chromatography results show that tyrosine(87.25%)is the main component of white spots.When the ratio of raw material soybean to flour is 7∶3,the tyrosinase activity is lower at 25~35℃or 40~45℃and pH 4~5.5,the content of total acid,pH value and amino acid nitrogen content are all in the normal range of soybean paste production specifications,and there are no white spots detected in terminal soy sauce mash.

关 键 词：黄豆酱 白点 发酵 酪氨酸 风味 

分 类 号：TS264.24[轻工技术与工程—发酵工程]