混菌制曲和酱渣添加对黄豆酱理化指标动态变化的影响

为研究接种红曲霉混合制曲及酱渣添加对黄豆酱理化指标的影响，在制曲阶段采用米曲霉与红曲霉混合接种制曲，并在发酵基质中添加适量酱渣，改良黄豆酱发酵体系，对黄豆酱发酵过程中的各种理化指标进行动态监测，比较纯黄豆酱与改良后的黄豆酱在感官品质上的差异。结果表明，红曲霉与酱渣的添加对发酵过程中黄豆酱的氨基酸态氮含量影响较小；但发酵过程中，接种红曲酱渣酱的总酸、还原糖以及盐分含量均高于纯黄豆酱，且还原糖含量差异显著（P＜0.05）；接种红曲酱渣酱比纯黄豆酱显示出更高的硬度和稠度以及更强的内聚性和粘性，且差异显著（P＜0.05）；添加红曲霉和酱渣后，豆酱的风味物质种类和感官评分均高于纯黄豆酱；因此，混合制曲和酱渣添加可以在一定程度上提高黄豆酱的品质。

Effects of mixed starter-making and sauce residue addition on the dynamic changes of physical and chemical indexes of soybean paste

To study the effects of mixed starter-making inoculated Monascus and sauce residue addition on the physical and chemical indexes of soybean paste, the Aspergillus oryzae and Monascus were inoculated in the starter-making stage, and the appropriate amount of sauce residue was added to the fermentation substrate to improve the soybean paste fermentation system. The various physical and chemical indexes during soybean paste fermentation were dynamically monitored to compare the differences of pure soybean paste in sensory quality with modified soybean paste. The results showed that the addition of Monascus and sauce residue had little effect on the amino acid nitrogen content of the soybean paste during the fermentation. However, the total acid, reducing sugar and salt content of the soybean paste inoculated Monascus and sauce residue were higher than those of the pure soybean paste during the fermentation, and the content of reducing sugar was significantly different (P＜0.05). The soybean paste inoculated Monascus and sauce residue showed higher hardness and consistency, and stronger cohesion and stickiness than the pure soybean paste, and the difference was significant (P＜0.05). After adding Monascus and sauce residue, the flavor substance types and sensory scores of soybean paste were higher than those of the pure soybean paste. Therefore, the quality of soybean paste could be improved by mixed starter-making and adding sauce residue.