摘要
分别采用米曲霉(A spergillusoryzae)A S3.042、高大毛霉(M ucorm ucedo)、根霉(R hizopus)和黑曲霉(A spergillusniger)制曲制酱,对后发酵黄豆酱中氨基酸态氮、风味物质和游离氨基酸进行测定分析,发现在45 d氨基酸态氮含量最高,在45~65 d时氨基酸态氮含量保持稳定;判定65 d为发酵终点。测得米曲霉65 d挥发性物质是4种酱中最丰富的,测定米曲霉豆酱游离氨基酸含量为4种酱中最多,为174.17 m g/g干质量,且种类最丰富。
K ojiand soybean paste w ere m ade using A spergillus oryzae A S3.042, M ucor m ucedo,R hizopus and A spergillus niger as ferm entation starter,respectively.The am ino acid nitrogen,flavorcom pounds and free am ino acids contents ofthe products w ere determ ined and analyzed.The highestcontentofam ino nitrogen w asin 45 d,and am ino nitrogen rem ained stable from 45 d to 65 d.A tthe 65 d,the soybean paste ferm ented by A . oryzae had the m ostabundantvolatile com ponentsand am ino acids,and the free am ino acid contentw asthe highestof174.17 m g/g dry w eight.
出处
《中国酿造》
CAS
2014年第11期140-144,共5页
China Brewing
基金
湖南省科技计划项目(2012NK3072)
关键词
黄豆酱
氨基酸组成
风味物质
固相微萃取
气质联用
soybean paste
am ino acid com position
flavorcom ponents
solid-phase m icro-extraction
G C -M S