食品科学 ›› 2020, Vol. 41 ›› Issue (22): 166-176.doi: 10.7506/spkx1002-6630-20190906-086

• 生物工程 • 上一篇    下一篇

郫县豆瓣智能后发酵工艺优化及品质分析

刘平,王雪梅,向琴,孙文佳,李亚隆,李佳釔,陈志伟,车振明   

  1. (西华大学食品与生物工程学院,四川 成都 610039)
  • 出版日期:2020-11-25 发布日期:2020-11-26
  • 基金资助:
    四川省科技厅应用基础项目(2018JY0189);四川省科技厅重点研发项目(2019YFN0173;2019YFN0002)

Optimization of Intelligent Post-fermentation and Quality Analysis of Pixian Broad-bean Paste

LIU Ping, WANG Xuemei, XIANG Qin, SUN Wenjia, LI Yalong, LI Jiayi, CHEN Zhiwei, CHE Zhenming   

  1. (College of Food and Bio-engineering, Xihua University, Chengdu 610039, China)
  • Online:2020-11-25 Published:2020-11-26

摘要: 通过模拟自然后发酵工艺,利用自主研发设备进行郫县豆瓣智能后发酵,并评价成品品质优劣。首先对搅拌频率、光照条件、环境温湿度等进行单因素分析,由氨基酸态氮、可溶性氮、总酸、还原糖和特征风味物质等指标,确定郫县豆瓣智能后发酵的适宜条件为:搅拌1 次/d、1 min/次,无光照,28 ℃,自然室内湿度。与自然发酵相比,智能后发酵样品的盐分偏低,水分、色价、总酸含量较高,还原糖消耗速率、氨基酸态氮及可溶性氮生成速率较高。其有机酸、游离氨基酸含量较高,能形成大部分特征香气物质(除醛类物质),但物质种类不够丰富,酸类物质积累太多,整体风味不够协调。研究表明,除酸类物质过多引起感官不协调外,智能后发酵样品在其他品质指标上均较优且发酵周期缩短,后续研究可控制酸类物质优化智能后发酵工艺,为推动智能发酵产业化提供数据支撑。

关键词: 郫县豆瓣;智能发酵;自然发酵;对比分析

Abstract: Intelligent post-fermentation of Pixian broad-bean paste (PBP) was carried out using the equipment independently designed by our group and the quality of the finished product was evaluated. One-factor-at-a-time experiments were performed to examine the effects of stirring frequency, light and environmental humidity on amino nitrogen, soluble nitrogen, total acidity, reducing sugar and characteristic flavor components. The optimum fermentation conditions were determined as follows: stirring for one minute per day, no light,?28 ℃ and natural indoor humidity. The results showed that PBP produced by intelligent fermentation had lower level of salinity, but higher moisture content, color value and total acidity than did naturally fermented PBP. Moreover, the consumption rate of reducing sugar, the production rate of amino nitrogen and soluble nitrogen and the contents of organic acid and free amino acids were higher in PBP produced by intelligent fermentation, which produced most characteristic aroma compounds (except aldehydes) but less varieties of aroma compounds and accumulated excess amounts of acid, causing an overall imbalance in the flavor profile. In spite of this, PBP produced by intelligent fermentation was superior in other quality indicators and a shorter fermentation cycle. Thus, controlling acid accumulation to optimize the intelligent post-fermentation process can provide data support for promoting the industrialization of intelligent fermentation.

Key words: Pixian broad-bean paste; intelligent fermentation; natural fermentation; contrastive?analysis

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