不同菌种发酵制备蚕豆酱的研究

本试验研究米曲霉、黑曲霉、黑根霉、高大毛霉4种不同单一菌种分别发酵制得的蚕豆酱中蛋白酶、淀粉酶活力及主要成分、酱色OD420nm值等指标在不同发酵时期的变化,并对发酵42d的蚕豆酱进行感官评价。结果表明,米曲霉的中性及碱性蛋白酶活力较其他三种菌强,分别高达546.84U和188.79U。米曲霉发酵的蚕豆酱氨基酸态氮含量最高,可达1.381 g/100g,根霉、黑曲霉次之,毛霉最少。米曲霉和黑曲霉制得酱的颜色深,酱色OD420nm值高,另两种霉制得酱的颜色较浅。米曲霉发酵制得蚕豆酱在色泽、气味和口感上都达到一级标准,是制作蚕豆酱的良好发酵菌种。

Preparation of broad bean paste fermented by different moulds

The effect of Aspergillus oryzae, Aspergillus niger, Rhizopus nigricans and Mucor mucedo fermentation on protease activity, amylase activity, nutritional ingredients and OD420 nmvalue of broad bean paste were determined, and sensory evaluation of the paste was conducted at the 42 d. The results showed that, neutral and alkaline protease activity of A. oryzae was stronger than the other three moulds, which were 546.84 U and 188.79 U,respectively. The amino acid nitrogen content fermented by each moulds in order was A. oryzae, R. nigricans, A. niger and M. mucedo, and the content in A. oryzae-fermented broad bean paste was 1.381 g/100 g. The pastes fermented by A. oryzae and A. niger were darker with higher OD420 nmvalue, while the pastes fermented by the other two moulds were lighter with lower OD420 nmvalue. The paste fermented by A. oryzae reached the first-level standard in color, flavor and taste, and it was the optimal mould in broad bean paste-making.