永川豆豉发酵过程中质构色泽形成规律

Texture and color formation of Yongchuan Douchi during fermentation process

永川豆豉采用传统发酵工艺发酵,大豆经过发酵后其质构和色泽都发生了显著的变化。通过对传统发酵过程中大豆各发酵阶段色泽、纤维素酶活性、硬度、黏聚性、弹性、咀嚼性指标进行测定,以及切片染色观察。并对色泽与氨基酸态氮关系进行回归分析。发现豆豉发酵过程中咀嚼性的变化趋势与豆豉硬度变化趋势一致。豆豉的黏聚性和弹性与浸泡、蒸煮等物理因素无关,浸泡和蒸煮对其指标没有明显改变,只有在进入后发酵阶段出现降低的趋势。豆豉发酵过程中色差变化,L*(亮度)变化明显,在整个发酵过程中一直呈下降趋势,豆豉在发酵过程中一直在向黑色转化。通过回归分析发现豆豉L*变化与其氨基酸态氮含量呈负相关,色差L*能解释氨基酸态氮变量的86.00%,可以用L*预测豆豉氨基酸态氮含量。

Yongchuan Douchi was fermented by the traditional fermentation technology. The texture and color of soybean changed significantly after fermentation. The color and lustre, cellulase activity, hardness, cohesiveness, elasticity and chewiness of soybeans in various fermentation periods were measured. The observation of section staining was also observed. And the relationship between tinge and amino acid nitrogen was measured using regression analysis. Results showed that the variation tendency of Douchi chewiness in fermentation process was consistent with that of Douchi hardness. The cohesiveness and elasticity of Douehi were not depended on the physical factors of soaking, cooking and so on, which could not obviously changed the indexes of cohesiveness and elasticity of Douchi, these in- dexes only reduced in the post fermentation period. The color and L＊ （brightness） significantly decreased during the fermentation period. Douchi always became to black during the fermentation. The L＊ variation of Douchi was negatively correlated with the amino acid nitrogen by the regression analysis. Since chromatic aberration L＊ could explain 86.00% of variable amino acid nitrogen, L＊ could be used to predict the content of amino acid nitrogen of Douchi.