传统豆酱储存过程中品质变化及其防腐体系的抑菌效果

Quality Variety of Traditional Soybean Paste and Antibacterial Effect of Its Antiseptic System during Storage

本文采用恒温加速法探究传统豆酱在25、38和50℃条件下储存28d过程中色泽、总酸、氨基酸态氮、还原糖和感官的变化。同时采用微生物挑战试验探究传统豆酱的防腐体系对不同微生物的抑制效果。结果表明,随着传统豆酱储存时间的延长,传统豆酱的褐变、总酸和还原糖呈现升高的趋势,氨基酸态氮以及感官特性评分呈现下降的趋势,同时温度升高会加剧这一变化趋势。在25、38和50℃下分别储存28d后,褐变指数增加了2.1%、12.2%和23.5%;总酸含量升高0.03、0.06和0.18g/100g;色率增加了1.14、1.36和1.76倍。在38和50℃条件下储存28d后,其还原糖分别升高了0.3和0.9g/100g。传统豆酱密封条件下,其防腐体系在28d内可将产膜酵母、米曲霉以及耐盐性乳酸菌的浓度从104CFU/g降低到小于10CFU/g。与密封条件相比,敞口条件下其防腐体系对产膜酵母及耐盐性乳酸菌具有相同的杀菌能力,然而米曲霉在28d后仍有7.9×10^2CFU/g。表明传统豆酱在封口条件下对霉菌、酵母和乳酸菌都有明显抑制效果。

This paper used constant temperature acceleration method to investigate the changes of color,total acid,amino acid nitrogen,reducing sugar and sensory in traditional soybean paste storage at 25,38,50 ℃ for 28 days.Inhibitory effect of its antiseptic system on different microorganisms was investigated by microbial challenge test.With the prolonging of storage time, the browning degree,total acid,reducing sugar increased,amino acid nitrogen and sensory characteristic score decreased. Meanwhile,this change was aggravated by raise the storage temperature.After storage 28 days at 25,38 and 50 ℃,browning index increased by 2.1%,12.2% and 23.5%,total acid content increased by 0.03,0.06 and 0.18 g /100 g,color ratios increased by 1.14,1.36 and 1.76 times.Under the condition of 38 and 50 ℃ storage after 28 d,the reducing sugar were increased by 0.3 and 0.9 g /100 g.The concentration of membrane producing yeast,Aspergillus oryzae and salt-tolerant lactic acid bacteria could be reduced from 104 CFU/g to less than 10 CFU/g within 28 days under the traditional soybean paste sealing condition.The anticorrosion system under the open condition had the same bactericidal ability to the film-producing yeast and salt-tolerant lactic acid bacteria,while Aspergillus oryzae still had 7.9 × 10^2 CFU/g after 28 days.Mould,yeast and lactobacillus could be inhibited in traditional soybean paste by itself antiseptic system during storage at sealing condition.