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中国精品科技期刊2020

不同发酵方式对淡豆豉品质及风味的影响

赵超凡 吴姗姗 赵文俊 彭东 黄俊源 杜冰 黎攀

赵超凡,吴姗姗,赵文俊,等. 不同发酵方式对淡豆豉品质及风味的影响[J]. 食品工业科技,2022,43(23):144−152. doi:  10.13386/j.issn1002-0306.2022030095
引用本文: 赵超凡,吴姗姗,赵文俊,等. 不同发酵方式对淡豆豉品质及风味的影响[J]. 食品工业科技,2022,43(23):144−152. doi:  10.13386/j.issn1002-0306.2022030095
ZHAO Chaofan, WU Shanshan, ZHAO Wenjun, et al. Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum[J]. Science and Technology of Food Industry, 2022, 43(23): 144−152. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022030095
Citation: ZHAO Chaofan, WU Shanshan, ZHAO Wenjun, et al. Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum[J]. Science and Technology of Food Industry, 2022, 43(23): 144−152. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022030095

不同发酵方式对淡豆豉品质及风味的影响

doi: 10.13386/j.issn1002-0306.2022030095
基金项目: 广东省重点领域研发计划(2020B020226008);广东省现代农业产业技术体系创新团队建设专项资金(2019KJ125)。
详细信息
    作者简介:

    赵超凡(1998−),男,硕士研究生,研究方向:食品工程,E-mail:zhao_chao_fan@126.com

    通讯作者:

    黎攀(1990−),男,博士,副教授,研究方向:新食品原料有效成分评价,E-mail:lp19900815@scau.edu.cn

  • 中图分类号: TS214.2

Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum

  • 摘要: 为提高根霉发酵淡豆豉(Semen Sojae Preparatum,SSP)品质及风味,本研究采用中国根霉12和乳酸芽孢杆菌DU-106复合发酵淡豆豉,对比了纯根霉发酵与混菌发酵淡豆豉发酵过程中基本理化指标及生物活性物质、游离氨基酸、挥发性成分的变化。结果表明两种发酵方式对基本成分的影响变化不大,而混菌发酵淡豆豉溶栓酶活性(3927.84 IU/g)高于根霉发酵淡豆豉(2152.20 IU/g),大豆异黄酮含量(3.91 mg/g)高于根霉发酵淡豆豉(3.20 mg/g)。混菌发酵后淡豆豉苦味氨基酸及鲜味氨基酸轻微降低,两种发酵模式风味物质种类相近但数量发生变化,根霉发酵吡嗪类风味物质最多,混菌发酵烷烃类风味物质最多,电子鼻结果表明混菌发酵和根霉发酵风味差别显著。因此,混菌发酵在提高根霉发酵淡豆豉溶栓酶活性、游离氨基酸含量及改善风味等方面具有积极作用。
  • 图  1  不同发酵方式对pH、总酸和菌落总数变化对比

    Figure  1.  Comparison of different fermentation methods on pH, total acid and total number of bacteria

    图  2  不同发酵方式对淡豆豉活性成分的影响

    Figure  2.  Effects of different fermentation methods on active components of SSP

    图  3  发酵过程中豆豉游离氨基酸分类汇总

    Figure  3.  Classification and summary of free amino acids in SSP during fermentation

    图  4  淡豆豉发酵过程中挥发性成分总离子图

    Figure  4.  Total ions of volatile components in SSP fermentation process

    图  5  不同发酵方式发酵过程中挥发性物质变化

    Figure  5.  Changes of volatile substances in different fermentation methods

    图  6  淡豆豉风味雷达图和聚类图

    Figure  6.  Radar map and cluster map of SSP flavor

    注:B图的G代表单独根霉发酵淡豆豉;H代表混菌发酵淡豆豉。

    表  1  传感器灵敏物质分类

    Table  1.   Sensor sensitive material classification

    序号传感器类别灵敏物质
    1号W1C芳香成分,苯类
    2号W5S氮氧化合物
    3号W3C芳香成分
    4号W6S氢化物
    5号W5C短链烷烃芳香成分
    6号W1S甲基类
    7号W1W硫化物
    8号W2S醇类、醛酮类
    9号W2W芳香成分&有机硫化物
    10号W3S长链烷烃
    下载: 导出CSV

    表  2  不同发酵方式对淡豆豉基本成分的影响

    Table  2.   Effects of different fermentation methods on basic components of SSP

    基本成分根霉发酵混菌发酵
    发酵前
    (第0 d)
    发酵后
    (第9 d)
    发酵前
    (第0 d)
    发酵后
    (第9 d)
    总糖(mg/g)235.37±4.71161.42±8.69*234.37±4.22173.24±8.66*
    还原糖(mg/g)22.21±1.0528.69±1.17*22.21±1.0528.39±1.33*
    总酸(g/100 g)0.78±0.171.64±0.20*0.61±0.051.81±0.15*
    蛋白质(g/100 g)55.21±0.0546.43±0.08*45.54±0.4347.22±0.33*
    氨基酸态氮(g/100 g)0.79±0.171.05±0.05*0.80±0.200.93±0.09*
    脂肪 (g/100 g)20.73±0.3720.85±0.8420.89±0.4022.79±0.05*
    灰分(g/100 g)4.70±0.055.17±0.05*4.69±0.035.04±0.10*
    注:*表示P<0.05,差异显著;**表示P<0.01,差异极显著。
    下载: 导出CSV

    表  3  大豆异黄酮线性方程

    Table  3.   Linear equation of soybean isoflavone

    标品线性方程线性范围
    (mg·L−1)
    相关
    系数
    检出限
    (mg·kg−1)
    定量限
    (mg·kg−1)
    大豆苷y=34540.61x−3281.0510~500.99960.52
    黄豆黄苷y=32157.81x−1406.7110~500.99950.52
    染料木苷y=40123.29x−7844.6210~500.99950.41.5
    大豆素y=53625.97x−1983.2510~500.99940.41.5
    黄豆黄素y=49474.73x−6571.2810~500.99930.41.5
    染料木素y=69162.16x−2219.2210~500.99940.41.5
    下载: 导出CSV
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出版历程
  • 收稿日期:  2022-03-09
  • 网络出版日期:  2022-10-21
  • 刊出日期:  2022-11-23

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