黄豆酱挥发性成分形成特征及活性研究  

Study on the Formation Characteristics and Activity of Volatile Components in Soybean Paste

作　　者：金仓[1] 黄小强 JIN Cang;HUANG Xiao-qiang(Department of Arts and Sports,Huanghe S&T University,Zhengzhou 450063,China)

机构地区：[1]黄河科技学院艺体学部,郑州450063

出　　处：《中国调味品》2023年第5期175-178,共4页China Condiment

基　　金：教育部产学合作协同育人项目(220802700230021);河南省教育科学“十四五”规划一般课题(2021YB0346)。

摘　　要：黄豆酱是我国主要的发酵产品之一,主要原料为大豆和面粉,是在微生物的作用下制成的一种半流体调味产品,富含多种营养物质,这些物质具有多种生物活性功能。该试验研究黄豆酱主要的原材料、不同地域的黄豆和不同的面粉添加量对黄豆酱中挥发性成分含量的影响,同时对黄豆酱羟基自由基清除率进行研究。结果表明,不同地域的黄豆加工出来的黄豆酱中挥发性成分存在一定程度的差异,不同面粉添加量对黄豆酱中的挥发性成分也存在一定程度的影响。同时,研究结果还表明黄豆酱具有一定的羟基自由基清除能力。Soybean paste is one of the main fermented products in China.Its main raw materials are soybean and flour.It is a semi-fluid seasoning product made under the action of microorganisms.It is rich in a variety of nutrients,which have various bioactive functions.In this test,the effects of the main raw materials of soybean paste,soybeans from different regions and different addition amount of flour on the content of volatile components in soybean paste are studied,and the hydroxyl radical scavenging rate of soybean paste is also studied.The results show that there are some differences in volatile components in soybean paste made from soybeans from different regions,and different addition amount of flour also has a certain effect on the volatile components in soybean paste.At the same time,the results also show that soybean paste has a certain hydroxyl radical scavenging ability.

关 键 词：黄豆酱 挥发性成分 不同地域黄豆 面粉 

分 类 号：TS264.24[轻工技术与工程—发酵工程]