摘要
设计郫县豆瓣半封闭发酵系统,并利用该系统进行为期90 d的郫县豆瓣后熟恒温40℃发酵实验,同时与传统自然后熟发酵进行对比分析。发酵结束时自然与恒温发酵总酸质量分数分别为1.13%与0.78%,氨基酸态氮质量分数分别为0.27%与0.20%,还原糖质量分数分别为2.81%与2.12%,游离氨基酸含量分别为19.68 mg/g与16.11 mg/g,水分质量分数分别为48.80%与60.21%,色价分别为0.784与1.025。结果表明,恒温模式下郫县豆瓣能正常发酵,产品符合有关标准,自然发酵模式下各个指标变化量均较高,其各种物理和生化反应进行的更加剧烈,温度的时空多维分布和水分含量变化对发酵过程具有重要影响;对比分析表明2种发酵工艺各有优势,可以借鉴自然发酵的重要工艺条件优化恒温发酵工艺。
Post-fermentation of Pixian broad-bean paste was conducted for 90 days at a constant temperature in a semiclosed system designed by the authors,and this was compared with the tradition natural post-fermentation process.The contents of total acid,amino nitrogen,reducing sugar,free amino acids and moisture and chromaticity at the end of traditional natural fermentation were 1.13%,0.27%,2.81%,19.68 mg/g,48.80%,and 0.784 while those at the end of constant temperature fermentation were 0.78%,0.20%,2.12%,16.11 mg/g,60.21%and 1.025,respectively.The results showed that the fermentation of Pixian broad-bean paste proceeded normally in the semi-closed system and the product was in accordance with the quality criteria.All quality parameters evaluated changed more greatly during the traditional fermentation process and more violent physical and biochemical reactions took place.The spatiotemporal distribution of temperature and change in moisture content had a great influence on the fermentation process.Both fermentation processes had their own advantages,and the constant-temperature fermentation process should be optimized by referring to the important conditions for traditional natural fermentation.
作者
谢思
赵晓燕
杨舒郁
刘庆
吉礼
刘平
林洪斌
车振明
丁文武
XIE Si;ZHAO Xiaoyan;YANG Shuyu;LIU Qing;JI Li;LIU Ping;LIN Hongbin;CHE Zhenming;DING Wenwu(College of Food and Bio-engineering,Xihua University,Chengdu 610039,China;Sichuan Food Production Safety Association,Chengdu 610056,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第10期138-144,共7页
Food Science
基金
四川省科技厅应用基础项目(2019YJ0390)
国家级大学生创新创业训练计划项目(201810623014)
教育部“春晖计划”合作科研项目(Z2017058)
四川省教育厅项目(15ZB0126)
西华大学校重点科研基金项目(z1420523)
四川省高校重点实验室开放项目(szjj2015-001)
西华大学研究生创新基金项目(ycjj2018198)
四川省科技计划资助项目(2019JDRC0120)。
关键词
郫县豆瓣
发酵
恒温
对比分析
Pixian broad-bean paste
fermentation
constant temperature
comparison and analysis
