期刊论文

Changes of Physicochemical Property during Liuyang Douchi Fermentation

Jiang, L.-W.

中文

现代食品科技

1673-9078

2016

32

8

225-232and122

10.13982/j.mfst.1673-9078.2016.8.034

国家自然科学基金项目31571819；

本校为第一且通讯机构

本文主要对浏阳豆豉自然发酵工艺过程中豆豉的理化、微生物指标、滋气味的变化规律进行研究。在湖南某豆豉厂取样,采用可培养方法测定细菌和真菌数量的变化,并检测不同阶段的总酸、氨基酸态氮、蛋白质及水分的变化、电子舌测定滋气味变化。结果表明:在浏阳豆豉生产过程中,制曲时细菌总数在发酵4 d达到最大值3.8×1011 CFU/g,霉菌总数的最大值为1.5×105 CFU/g,总酸和氨基酸态氮的变化趋势相似,成品中总酸达到2.15%,氨基酸态氮到1.37%。总氮在发酵过程中变化不大,水分变化与工艺有关。成品中蛋白质含量达到40.08%,水分含量在发酵过程中一直在减少,成品中只有14.30%。电子鼻的主成分分析图能显著区...

Dynamic changes in physicochemical indexes, microbiological indicators, and flavor during natural fermentation of Liuyang douchi were studied. Samples were obtained from the Liuyang Tianmashan Lobster Sauce Factory. Culture-based methods were used to determine changes in the bacterial and fungal counts, and total acid, amino acid nitrogen, protein, and water content were measured. The results indicated that during the production of Liuyang douchi, the total bacterial count reached a maximum (3.8×10 11 CFU/g) on the fourth day, and the maximum ...