| 酿造工艺对甜面酱风味成分影响研究 |
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| 引用本文： | 康旭,曾灿伟,黄红霞,金华勇,杨进,李冬生.酿造工艺对甜面酱风味成分影响研究[J].中国调味品,2011,36(1). |
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| 作者姓名： | 康旭 曾灿伟 黄红霞 金华勇 杨进 李冬生 |
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| 作者单位： | 1. 湖北工业大学,生物工程学院,武汉,430068
2. 湖北工业大学,生物工程学院,武汉,430068;工业微生物湖北省重点实验室,武汉,430068;湖北省食品发酵工程技术研究中心,武汉,430068 |
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| 基金项目： | 湖北省科技厅项目(鄂财企发[2007]119号) |
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| 摘 要： | 采用气相色谱-质谱联用仪作为检测手段,研究了不同的甜面酱酿制工艺对风味物质形成的影响,结果显示发酵时接种两种乳酸细菌的样品得到的酯类、醛类和风味成分总数均高于接单一细菌的样品;光照能促使醛类物质的生成;使用分离得到的菌种混合制曲能生成更多的风味物质;选用小麦对酯类和醛类的生成有利。
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| 关 键 词： | 甜面酱 GC-MS 酿制工艺 风味成分 |
Study on effect of brewing processes on the formation of flavor substances of wheat flour paste |
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| KANG Xu,ZENG Can-wei,HUANG Hong-xia,JIN Hua-yong,YANG Jin,LI Dong-sheng.Study on effect of brewing processes on the formation of flavor substances of wheat flour paste[J].China Condiment,2011,36(1). |
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| Authors: | KANG Xu ZENG Can-wei HUANG Hong-xia JIN Hua-yong YANG Jin LI Dong-sheng |
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| Affiliation: | KANG Xu1,ZENG Can-wei1,HUANG Hong-xia1,JIN Hua-yong1,YANG Jin1,LI Dong-sheng1,2,3(1.College of Bioengineering Hubei University of Technology,Wuhan 430068,China,2.China Hubei Provincial Key Laboratory of Industrial Microbiology,3.Food fermentative engineering and technological research center of Hubei,China) |
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| Abstract: | In the experiments,GC-MS was used as detection means to study on effect of brewing processes on the formation of flavor substances of wheat flour paste.The results showed that the samples with two types of lactobacillus generated more esters,aldehydes,and flavor compositions than those with single bacterium,and illumination could induce to generate aldehydes,the mixed starter-making by isolated strains can generate more flavor compositions,wheat as raw material was helpful to generate esters and aldehydes. |
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| Keywords: | wheat flour paste GC-MS brewing processes Flavor substance |
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