摘要
为了解郫县豆瓣在后熟过程中的感官、理化性质及营养品质变化,研究了处于5个不同后熟期郫县豆瓣的感官、理化性质及Ca、Mg、Cu、Mn、Zn、Fe六种微量元素的含量。结果表明,不同后熟期的郫县豆瓣,感官品质与理化性质均有较大差异;随着后熟时间延长,郫县豆瓣中水分、辣椒红色素含量及pH值持续降低,而氨态氮及总酸含量保持升高趋势;6种微量元素含量在后熟期内持续增长,且均在后发酵2~3年后保持稳定,不再有显著增长。后发酵2~3年可能是郫县豆瓣后熟过程重要的过渡阶段。后发酵3年之后的样品,氨态氮与微量元素含量无显著差异,感官品质却持续劣变。
To understand the changes of sensory and physicochemical properties and nutritional quality of Pixian Soybean Paste（PSP） during late ripening, sensory, physical and chemical properties as well as nutrients, such as Ca,Mg,Cu,Mn,Zn,Fe six trace elements were tested in 5 different PSPs samples at the different time periods. The results showed that the sensory qualities and physicochemical properties of PSPs at different after-ripening periods were significantly different. The water contents, capsicum red pigment and pH value in PSP decreased, amino acid nitro- gen and total acid kept increasing with the extending of the ripening time. All six trace elements in PSP continued to increase and remained stable after 2-3 years of post-fermentation. Post-fermentation from 2 to 3 years is an important transitional stage. The amino acid nitrogen and 6 trace elements had no significantly differences in the samples that had been post-fermented for more than 3 years. The sensory qualities were decreased with the extension of after-ripe- ning fermentation . The results provided data for determining the time of after-ripening fermentation of PSP, and laid a foundation for the further improvment of traditional PSP industry.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第7期81-86,共6页
Food and Fermentation Industries
基金
国家教育部春晖计划项目(Z2015117)
四川省战略性新兴新产品项目(2015GZX0021)
重点研发项目(2016NZ0093)
成都市科技惠民技术研发项目(2015-HM01-00003-SF)
农业技术成果应用示范项目(2015-NY01-00001-NC)
农业技术研发项目(2015-NY02-00097-NC)
产学研联合实验室项目(2015-YF04-00047-JH)
产业集群协同创新项目(2016-XT00-00031-NC)
西华大学食品生物技术重点实验室建设项目(川教2006-313)
关键词
郫县豆瓣
后熟期
理化性质
微量元素
Pixian soybean paste
after-ripening fermentation
physicochemical property
trace elements
