豆酱发酵过程升温及通气对其风味形成的影响  

Effects of Heating and Ventilation During Fermentation of Soybean Paste on Its Flavor Formation

作　　者：王亚琦 童星 WANG Ya-qi;TONG Xing(Foshan Haitian(Gaoming)Flavoring and Food Co.,Ltd.,Foshan 528000,China)

机构地区：[1]佛山市海天(高明)调味食品有限公司,广东佛山528000

出　　处：《中国调味品》2024年第9期96-100,108,共6页China Condiment

基　　金：广东省调味食品生物发酵先进技术企业重点实验室(佛山市海天(高明)调味食品有限公司)开放基金(2017B030302002)。

摘　　要：传统豆酱发酵周期长,不利于生产和成本的管控,因此文章旨在通过优化工艺缩短发酵周期。将不同温度(40℃和50℃)、是否通氧的样品与自然发酵的样品进行对比,监控发酵过程中理化指标的变化趋势,并分析了挥发性风味物质含量和感官差异。结果表明,在发酵周期相同的情况下,升温可加快氨基酸态氮和还原糖的消耗且有利于总酸的生成,而通氧会使得这一结果更加明显。此外,升温和通氧有利于醛类、酮类、吡嗪类、酸类和呋喃类化合物的生成,但是醇类和酯类物质在通氧条件下会受到抑制。通过升温和通氧也可提升产品的口感、色泽和气味,该研究结果为优化传统豆酱的工艺提供了一定的理论基础。Traditional soybean paste has a long fermentation period,which is not conducive to production and cost control.Therefore,the aim of this paper is to shorten the fermentation period by optimizing the process.Samples at different temperatures(40℃and 50℃),samples with or without oxygen ventilation are compared with naturally fermented samples,the change trend of physicochemical indexes during the fermentation is monitored,and the content of volatile flavor substances and sensory differences are analyzed.The results show that under the same fermentation period,heating could accelerate the consumption of amino acid nitrogen and reducing sugar,and is conducive to the formation of total acids,and oxygen ventilation would make this result more obvious.In addition,heating and oxygen ventilation are conducive to the formation of aldehydes,ketones,pyrazines,acids and furans,but alcohols and esters are inhibited under oxygen ventilation conditions.The taste,color and flavor of the product can also be improved by heating and oxygen ventilation.The research results have provided a certain theoretical basis for optimizing the process of traditional soybean paste.

关 键 词：豆酱 升温 通氧 理化指标 挥发性风味物质 

分 类 号：TS264.24[轻工技术与工程—发酵工程]