大豆蒸煮时间对黄豆酱发酵过程中理化特性的影响

Effect of cooking time on physicochemical properties during the fermentation of soybean paste

研究了不同蒸煮时间（5、8、10、15min）对黄豆酱发酵过程理化指标和感官特性的影响，分析不同黄豆酱的总氮（酱醪除外）、氨基酸态氮、可瘩性氮含量的动态变化，豆粒硬度变化以及产品感官品质。结果表明，黄豆酱发酵前期（1～30d），总氮、氨基酸态氮、水溶性氮含量均随培养时间的延长呈上升趋势，之后基夺保持动态平衡或稍有变化。蒸煮时间对黄豆酱各指标的影响有显著性差异（P〈0．05），其中对酱醪的影响尤为显著。蒸煮时间对豆粒的硬度影响比较大，莲煮时间越长，豆粒硬度越小。发酵至30d时，蒸煮15min黄豆酱中豆粒破坏严重。对四种不同产品进行感官评价，发现蒸煮8min黄豆酱产品无论在色泽、香气、滋味和体态各方面较好，总体得分最高。

In this paper, the effect of cooking time （5,8, 10,15 min） on physicochemical properties and sensory characteristics during the fermentation of soybean paste were explored according to the content of total nitrogen （except paste mash）,amino acid nitrogen, water-soluble protein, as well as the hard of soybean and sensory score.Results showed that under the condition of different cooking time, all the indicators of content of total nitrogen,amino nitrogen,water-soluble protein increased significantly during the first period of fermentation（1-30 d）, thereafter with a slight change or maintain homeostasis. Meanwhile, all the indicators had significant differences （p〈0.05） because of the condition of different cooking times, especially for the paste mash. The hardness of soybean was significantly affected the cooking time and decreased with the longer of cooking time.The soybean of 15 min sample was severely damaged.According to the sensory evaluation, the sample of cooking 8 min had higher score in color,aroma,taste and taste body.