豆豉发酵新技术研究及新产品开发
发布时间：2018-08-26 20:22
【摘要】：豆豉是我国传统的发酵食品,历史悠久。由于传统豆豉生产主要是在自然条件下发酵而成的,同时因季节温度的变化,不能常年生产,因此严重影响了生产规模,制约了行业的发展。故本课题研究豆豉的制作工艺,旨在缩短豆豉制作周期,降低生产成本,实现规模化,同时为了满足市场需求和发展,开发相关产品。主要研究结果如下:1.通过单因素实验研究了不同条件对大豆浸泡,制曲的影响,结果表明:大豆浸泡的条件为料水比=1:2(m:V),浸泡温度45℃,浸泡时间3h,在此条件下,大豆吸水率达到100.5%;曲霉型豆豉制曲条件为每1kg黄豆接种菌粉15 g,米曲霉:黑曲霉的用量比=4:1,温度30℃,相对湿度75%,制曲48h,最终蛋白酶活力可以达到1033 U/g。2.通过单因素实验考查了发酵温度、相对湿度、加水量、加盐量、发酵时间对豆豉发酵产氨基态氮的影响,得到以下结论:得到的发酵条件为温度45 ℃、相对湿度65%、每1kg豆豉曲加入500mL无菌水和50g食盐,发酵11天后氨基态氮含量达到2.1 g/100g。传统工艺生产豆豉需要一个月甚至更长,该工艺条件能够缩短豆豉生产周期,降低成本,对豆豉生产规模化具有重要意义。3.豆豉制做过程中,总酸含量在制曲完成后达到最低,随着发酵天数的增加,总酸含量逐渐增加,在发酵15天时达到最大值3.0g/100g,后期发酵过程未带来总酸含量明显的改变;氨基态氮含量随着发酵时间延长逐渐增加,在15天的时候达到2.1 g/100g,后期趋于稳定,而豆豉中蛋白质含量相对于原料大豆有所减少,还原糖含量相对于原料大豆有所增加,而总糖有所减少;豆豉发酵过程中产生的褐变随着发酵天数的增加而逐渐变深,要在一个月过后其褐变程度最深。4.添加乳酸菌发酵豆豉氨基态氮含量都高于对照组未添加乳酸菌发酵的豆豉,以发酵酸杆菌(LF)、植物乳杆菌(LP)、嗜酸乳杆菌(LA)效果明显,其中发酵乳杆菌(LF)最为明显,2.355 g/100g,而瑞士乳杆菌(LH)效果不佳;添加瑞士乳杆菌(LH)、植物乳杆菌(LP)发酵豆豉产γ-氨基丁酸(GABA)含量高于对照组未添加乳酸菌发酵的豆豉,其中LH最高,38.2mg/g,发酵酸杆菌(LF)发酵豆豉效果不明显,嗜酸乳杆菌(LA)发酵豆豉甚至低于对照组;发酵乳杆菌(LF)豆豉共检测出风味物质46种,植物乳杆菌(LP)共检测出风味物质50种,瑞士乳杆菌(LH)共检测出风味物质58种,嗜酸乳杆菌(LA)共检测出风味物质49种,对照组未添加乳酸菌豆豉共检测出风味物质60种。5.通过试验研究,得到产品配方如下:五香豆豉:每1kg原豆豉,200 mL豆油,八角,桂皮各40 g,食盐20 g,鸡精10 g;香辣豆豉:每1kg原豆豉,200mL辣椒油,八角60 g,桂皮40 g,食盐20 g,鸡精20 g;麻辣豆豉:每1kg原豆豉,200 mL辣椒油,胡椒150 g,桂皮40 g,食盐40 g,鸡精20 g;酸辣豆豉:每1kg原豆豉,100mL辣椒油,食醋100mL,桂皮60g,食盐40g,鸡精20g。
[Abstract]:Black bean is a traditional fermented food in China with a long history. Because the traditional Douchi production is mainly fermented under natural conditions and can not be produced all year long due to the change of seasonal temperature, it seriously affects the scale of production and restricts the development of the industry. Therefore, the purpose of this research is to shorten the production cycle, reduce the production cost, realize scale, and develop related products in order to meet the market demand and development. The main results are as follows: 1. The effects of different conditions on soaking and koji making of soybean were studied by single factor experiment. The results showed that the soaking conditions were as follows: the ratio of material to water was 1: 2 (m: v), the soaking temperature was 45 鈩，
本文编号：2206051
[Abstract]:Black bean is a traditional fermented food in China with a long history. Because the traditional Douchi production is mainly fermented under natural conditions and can not be produced all year long due to the change of seasonal temperature, it seriously affects the scale of production and restricts the development of the industry. Therefore, the purpose of this research is to shorten the production cycle, reduce the production cost, realize scale, and develop related products in order to meet the market demand and development. The main results are as follows: 1. The effects of different conditions on soaking and koji making of soybean were studied by single factor experiment. The results showed that the soaking conditions were as follows: the ratio of material to water was 1: 2 (m: v), the soaking temperature was 45 鈩，
本文编号：2206051
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