不同发酵温度对牛肝菌豆瓣酱品质变化研究
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摘要
实验分别采用恒温模式、先高温后低温模式、先低温后高温模式3种发酵温度模式进行发酵,通过分析不同发酵模式下牛肝菌豆瓣酱中总酸含量、氨基酸态氮含量、蛋白质含量、还原糖含量、蛋白酶活性、淀粉酶活性的变化情况,发现发酵初期相对高温发酵导致酶的稳定性下降,影响酱料的发酵效果,最终确定采用先低温后高温模式:30℃10天→40℃10天→50℃10天,此时牛肝菌豆瓣酱的发酵效果最佳。
The fermentation is carried out in three temperature modes:constant temperature mode,low temperature after high temperature mode,low temperature before high temperature mode,through the analysis of the total acids content,amino acid nitrogen content,protein content and reducing sugar content,protease activity and amylase activity of Boletus edulis broad bean paste in different fermentation modes,it is found that in early fermentation period,relatively high temperature fermentation results in a decline in the stability of enzyme,affecting the fermentation effect of sauce,finally,under the mode of low temperature before high temperature:30 ℃10 days→40 ℃10 days→50℃10 days,the fermentation effect of Boletus edulis broad bean paste is the best.
The fermentation is carried out in three temperature modes:constant temperature mode,low temperature after high temperature mode,low temperature before high temperature mode,through the analysis of the total acids content,amino acid nitrogen content,protein content and reducing sugar content,protease activity and amylase activity of Boletus edulis broad bean paste in different fermentation modes,it is found that in early fermentation period,relatively high temperature fermentation results in a decline in the stability of enzyme,affecting the fermentation effect of sauce,finally,under the mode of low temperature before high temperature:30 ℃10 days→40 ℃10 days→50℃10 days,the fermentation effect of Boletus edulis broad bean paste is the best.
引文
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[8]章银珠,杨广,李冬梅,等.比色法测定酱油中氨基酸态氮的探讨[J].中国调味品,2018,43(6):146-149.
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[10]孙婷婷,孙基丰,周紫薇,等.醛酮还原酶AKR7A3原核表达条件的优化及酶学活性检测[J].长春理工大学学报(自然科学版),2018,41(5):137-141.
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