不同光质条件对毛霉型豆豉前发酵品质的影响  

Effects of Different Light Quality Conditions on Pre-Fermentation Quality of Mucor-Type Fermented Soybeans

作　　者：方秋野 张驰松[1] 狄飞达 刘一静[1] 李雨迟 FANG Qiu-ye;ZHANG Chi-song;DI Fei-da;LIU Yi-jing;LI Yu-chi(Chengdu Academy of Agriculture and Forestry Sciences,Chengdu 613000,China;Shaanxi Normal University,Xi'an 710000,China)

机构地区：[1]成都市农林科学院,成都613000 [2]陕西师范大学,西安710000

出　　处：《中国调味品》2023年第1期93-96,共4页China Condiment

基　　金：川式豆豉产业链生产技术集成研究与产业化示范(2020YFN0059);国家现代农业产业技术体系四川豆类杂粮创新团队豆类(农产品)贮藏加工保鲜技术研究岗位。

摘　　要：以毛霉型豆豉为研究对象,对其进行不同光质条件的前发酵处理,测定前发酵产品水分、氨基酸态氮、酸性蛋白酶活力等理化指标,并进行微生物测序,以探究不同光质条件对毛霉型豆豉前发酵品质的影响。结果表明,在不同光质条件下,毛霉型豆豉前发酵过程中水分、氨基酸态氮、酸性蛋白酶活力变化趋势相似,水分呈逐渐降低趋势,氨基酸态氮和酸性蛋白酶活力呈逐渐上升趋势;避光条件下氨基酸态氮含量和酸性蛋白酶活力最高,红光条件下两者都略微高于蓝光,而白光条件下最低;微生物测序法的结果显示在不同光质条件下,毛霉型豆豉前发酵中微生物群落结构不同,从而导致品质差异。该研究为毛霉型豆豉前发酵时期光质条件的选择提供了理论支持。Taking Mucor-type fermemted soybeans as the research object,the pre-fermentation treatment of Mucor-type fermented soybeans under different light quality conditions is carried out,the physical and chemical indicators such as moisture,amino acid nitrogen and acid protease activity of the pre-fermented products are determined,and microbial sequencing is conducted to explore the effect of different light quality conditions on the pre-fermentation quality of Mucor-type fermented quality.The results show that under different light quality conditions,the change trends of moisture,amino acid nitrogen and acid protease activity during the pre-fermentation process of Mucor-type fermented soybeans are similar.The moisture decreases gradually,while the amino acid nitrogen and acid protease activity increase gradually.The amino acid nitrogen content and the acid protease activity are the highest under the light protection condition,both are slightly higher under red light condition than that under blue light condition,and the lowest under white light condition.The results of microbial sequencing show that under different light quality conditions,the microbial community structure is different during the pre-fermentation of Mucor-type fermented soybeans,which leads to quality differences.This study provides theoretical support for the selection of light quality during the per-fermentation period of Mcucor-type fermented soyheans.

关 键 词：毛霉型豆豉 前发酵 光质条件 品质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]