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| 含盐量和温度对豆酱发酵过程的影响 | |
| 引用本文： | 赵建新,王淼,毛丙永,张灏,陈卫,田丰伟,汤坚. 含盐量和温度对豆酱发酵过程的影响[J]. 食品科学, 2011, 32(23): 220-224. DOI: 10.7506/spkx1002-6630-201123044 |
| 作者姓名： | 赵建新 王淼 毛丙永 张灏 陈卫 田丰伟 汤坚 |
| 作者单位： | 江南大学食品学院，食品科学与技术国家重点实验室 |
| 基金项目： | “十一五”国家科技支撑计划项目(2009BADB9B05) |
| 摘 要： | 为了寻求最适豆酱发酵的含盐量和温度，本实验比较不同含盐量的酱醅在发酵过程中总酸和氨态氮含量的变化，表明含盐量为10%时可以有效地抑制腐败菌的生长，同时缩短发酵周期；从pH值、总酸、鲜味氨基酸、主要风味物质等方面研究阶段控温对发酵的影响，结果表明在前期采用40℃发酵20d，后期30℃发酵30d的控温方式所得产品质量较好，而且周期最短，仅为50d。 |
| 关 键 词： | 豆酱 食盐 温度 氨态氮 |
Effects of Salt Content and Temperature on Soybean Paste Fermentation |
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| ZHAO Jian-xin,WANG Miao,MAO Bing-yong,ZHANG Hao,CHEN Wei,TIAN Feng-wei,TANG Jian. Effects of Salt Content and Temperature on Soybean Paste Fermentation[J]. Food Science, 2011, 32(23): 220-224. DOI: 10.7506/spkx1002-6630-201123044 | |
| Authors: | ZHAO Jian-xin WANG Miao MAO Bing-yong ZHANG Hao CHEN Wei TIAN Feng-wei TANG Jian |
| Affiliation: | (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University,Wuxi 214122, China) |
| Abstract: | In this study,the contents of total acids and amino nitrogen during the fermentation process of soybean paste at various salt contents and fermentation temperatures were investigated so as to find the optimal salt content and temperature.The results showed that 10% salt could effectively inhibit the growth of spoilage bacteria and shorten the fermentation period.Aside from this,the effect of stepwise temperature settings on soybean paste fermentation was evaluated in terms of changes in pH,total acids,tasty... |
| Keywords: | soybean paste salt temperature amino-nitrogen |
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