摘要
以米曲霉和黑曲霉为菌种,黄豆为原料酿造黄豆酱,研究不同酿造温度对黄豆酱风味的影响。采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术,并结合感官评价和理化指标分析5个不同温度(35、40、45、50、55℃)条件下酿造的黄豆酱的风味成分及氨基态氮含量的动态变化。综合考虑各项指标检测结果,黄豆酱最佳酿造温度为45℃。
The effect of fermenting temperature on the flavor of sauce made from soybean by Aspergillus oryzae and Aspergillus niger isolated in laboratory was studied.The variation of soy source flavor composition and amino nitrogen in the soy source fermented under five different termperatures（35,40,45,50,55℃） were analyzed by HS-SPME-GC-MS combined with sense evaluation and physical and chemical indexes.According to the detected result,the best fermentation temperature of soy sauce was 45℃.
出处
《湖北农业科学》
北大核心
2011年第15期3148-3151,3155,共5页
Hubei Agricultural Sciences
基金
湖北省科技厅项目(鄂财企发[2007]119号)
