摘要
对甜面酱保温发酵过程中的水分、总酸、还原糖和氨基酸态氮含量等反映发酵状况的相应理化指标进行了研究,并测定了发酵过程中催化原料水解的相关酶系的活力情况。结果表明:在保温发酵过程中,酱醪的水分、pH值及酶活力逐渐下降,总酸、还原糖及氨基酸态氮含量则呈上升趋势。保温发酵0~20天,酱醪中还原糖与氨基酸态氮含量分别由18.75%,0.22%快速上升到25.65%,0.37%;20~40天,两种含量分别缓慢上升至27.3%,0.39%;40天以后,两种含量基本维持稳定。原料中淀粉及蛋白质得到较大程度的降解时间为保温发酵20~40天,保温40天后可进入晒露阶段发酵。
The relative amino nitrogen content physical and chemical indexes such as moisture, total acid, reducing sugar and of sweet flour paste are investigated, and the activities of related enzymes in the process of hydrolysis are also determined in this study. The results show that the moisture, pH value and enzyme activity are decreased gradually in the process of insulation fermentation, while the content of total acid, reducing sugar and amino nitrogen is increased. For 0~20 days of insulation fermentation, the content of reducing sugar and amino nitrogen is sharply increased from 18.75 % and 0.22% to 25.65% and 0.37% respectively. For 20~40 days of insulation fermentation, the content of both is slowly increased to 27. 3% and 0.39%respectively. Meanwhile, the content of both is basically remained stable after 40 days of insulation fermentation. Starch and protein in the raw materials are largely hydrolyzed into reducing sugar and amino nitrogen after 20 ~ 40 days of insulation fermentation. Natural fermentation process can be used after 40 days of insulation fermentation.
出处
《中国调味品》
CAS
北大核心
2018年第1期84-88,共5页
China Condiment
基金
四川省教育厅重大培育项目(15CZ0022)
2015大学生创新创业训练计划项目(y2015011)
关键词
甜面酱
保温发酵
理化分析
sweet flour paste
insulation fermentation
analysis of physical and chemical indexes
