Effects of Salt Content and Temperature on Soybean Paste Fermentation

doi:10.7506/spkx1002-6630-201123044

Abstract

Abstract: In this study, the contents of total acids and amino nitrogen during the fermentation process of soybean paste at various salt contents and fermentation temperatures were investigated so as to find the optimal salt content and temperature. The results showed that 10% salt could effectively inhibit the growth of spoilage bacteria and shorten the fermentation period. Aside from this, the effect of stepwise temperature settings on soybean paste fermentation was evaluated in terms of changes in pH, total acids, tasty amino acids and key flavor compounds. It was found that fermentation for 20 days at 40 ℃ at first and then 30 days at 30 ℃ resulted in excellent product quality and the shortest fermentation period of only 50 days.

Key words: soybean paste, salt, temperature, amino-nitrogen

CLC Number:

TS264.2

ZHAOJian-xin，WANGMiao，MAOBing-yong，ZHANGHao，CHENWei，TIANFeng-wei，TANGJian. Effects of Salt Content and Temperature on Soybean Paste Fermentation[J]. FOOD SCIENCE, 2011, 32(23): 220-224.

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Effects of Salt Content and Temperature on Soybean Paste Fermentation

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