三种发酵方式制备黄豆酱的品质比较

为了研究不同发酵方式对黄豆酱品质的影响,文章以传统黄豆酱制备工艺为基础,对比分析自然发酵、低盐发酵与复合发酵3种方式制备的黄豆酱成品中氨基酸态氮、色泽、总氮、可溶性氮、挥发性风味物质等指标,以及生酱及烹饪加工后熟酱的感官性状的差异。通过研究发现3种发酵方式制备的黄豆酱氨基酸态氮含量均达到国家标准。自然发酵方式与复合发酵方式制备的黄豆酱在氨基酸态氮含量、总氮含量、可溶性氮含量以及挥发性风味成分含量方面的差异不显著(p>0.05),低盐发酵方式相对差异显著。自然发酵方式发酵时间最长,风味物质丰富,除生酱色泽弱于复合发酵方式外,其他指标均优。复合发酵方式能有效地缩短发酵时间,品质次之。低盐发酵方式降低了盐的添加量,整体品质不及自然发酵与复合发酵。该研究为黄豆酱的相关研究提供了模式参考,为企业提供了参考依据。

Comparison of Quality of Soybean Paste Prepared by Three Kinds of Fermentation Methods

In order to study the effects of different fermentation methods on the quality of soybean paste,based on the preparation process of traditional soybean paste,compare and analyze the indexes of amino acid nitrogen,color,total nitrogen,soluble nitrogen and volatile flavor components in the finished product of soybean paste prepared by three methods such as natural fermentation,low-salt fermentation and compound fermentation,and the differences in sensory properties of raw sauce and cooked sauce after cooking.Through research,it is found that the amino acid nitrogen content of soybean paste prepared by the three fermentation methods reaches the national standard.There's no significant difference in the content of amino acid nitrogen,total nitrogen,soluble nitrogen and volatile flavor components between the natural fermentation method and the compound fermentation method(p>0.05),and there are significant differences by the low-salt fermentation method.The natural fermentation method has the longest fermentation time and rich flavor substances.The color of raw sauce is weaker than that of the compound fermentation method,and the other indexes are excellent.The compound fermentation method can effectively shorten the fermentation time,followed by the quality.The low-salt fermentation method reduces the additive amount of salt,and the overall quality is not as good as natural fermentation and compound fermentation. This study has provided a model reference for the related research of soybean paste and provided reference for enterprises.