发酵型牛肉黄豆酱的工艺优化及风味评价  

Process Optimization and Flavor Evaluation of Fermented Beef Soybean Paste

作　　者：肖泽源 龙正玉 邹金浩 任国谱[2] 曹清明[2] 杨怀谷[1] 唐道邦[1] XIAO Zeyuan;LONG Zhengyu;ZOU Jinhao;REN Guopu;CAO Qingming;YANG Huaigu;TANG Daobang(Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Food of Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品科技》2023年第6期253-260,共8页Food Science and Technology

基　　金：广东省现代农业产业技术体系创新团队项目(2022KJ114);广东省农产品加工重点实验室项目(202110);广东省农产品加工技术研发中试公共服务平台产业支撑能力提升与服务体系建设项目(粤财农[2021]170号)。

摘　　要：以黄豆和牛肉为主要原料,制备发酵型牛肉黄豆酱。通过单因素试验考察牛肉添加量、接种量和盐水含盐量对牛肉黄豆酱氨基酸态氮含量和感官品质的影响,并在单因素试验的基础上,利用正交试验优化发酵工艺参数,对成品进行模糊感官评价和风味价值工程评价。模糊感官结果与风味价值系数均表明,最佳发酵工艺参数为牛肉添加量20%、接种量4%、盐水含盐量6%,以此条件发酵所得的牛肉黄豆酱氨基酸态氮含量(1.81±0.04)g/100 g、模糊感官得分83.7分、风味价值系数15.14%。Fermented beef soybean paste was prepared from soybean and beef.The effects of beef addition,inoculation amount and salt content of brine on amino acid nitrogen content and sensory quality of beef soybean paste were investigated by single factor experiment.The fermentation process parameters were optimized by orthogonal test,and the finished products were evaluated by fuzzy sensory evaluation and flavor value engineering.The results of fuzzy sense and flavor value coefficient showed that the optimal fermentation parameters were: the beef addition was 20%, the inoculation amount was 4%, and the salt content of brine was 6%. The amino acid nitrogen content of beef soybean paste fermented under this condition was (1.81±0.04)g/100 g, the fuzzy sense score was 83.7, and the flavor value coefficient was 15.14%.

关 键 词：黄豆酱 混合发酵 工艺优化 风味评价 

分 类 号：TS264.24[轻工技术与工程—发酵工程]