重庆水豆豉发酵过程中NaCl、还原糖和氨基酸变化与滋味的形成

Changes in NaCl,reducing sugar and amino acids and formation of tastes in Chongqing Shuidouchi during fermentation

为探究重庆水豆豉独特滋味形成的影响因素,对水豆豉自然发酵过程中呈味物质变化与其滋味形成的关系进行了研究。以重庆本地大豆为原料,采用自然发酵工艺生产水豆豉,对其发酵过程中NaCl、还原糖、总酸、游离氨基酸等组成变化进行了测定,并对其感官评价结果进行了相关性分析。结果表明,水豆豉滋味主要形成于后发酵阶段,发酵结束时游离氨基酸含量增加了11.25倍,其中鲜味氨基酸占比13.45%,水豆豉鲜味主要来源于鲜味氨基酸;甜味氨基酸占比22.25%,甜味氨基酸和还原糖共同构成了其略有回甜的滋味;咸味来源于NaCl质量分数增加;总酸增加形成一定的弱酸味。这些与添加的辣椒、姜等混合最终形成了重庆水豆豉独特的鲜咸酸辣略有回甜的滋味。研究结果对重庆地方调味品的滋味研究有一定意义。

Factors that influence the unique taste of Chongqing Shuidouchi were explored in this study.Chongqing local soybean was fermented by traditional Shuidouchi fermentation process.The contents of NaCl,reducing sugar,total acid and free amino acids were determined during fermentation,followed by sensory evaluation and correlation analysis.The results showed that the taste was mainly originated from post-fermentation.The free amino acid content increased by 11.25 times at the end of post-fermentation.In which,the umami amino acids that were responsible for umami taste,accounted for 13.45%,and the sweet amino acids accounted for 22.25%.Reducing sugars and sweet amino acids together contributed to the sweet aftertaste.The salty taste came from increased NaCl content and total acid attributed the weak sour taste of Shuidouchi.Upon these factors mixed with pepper and ginger,the unique taste of Chongqing Shuidouchi was formed.These results provide references for research of condiments in Chongqing district.