酵母菌强化发酵郫县豆瓣甜瓣子的研究

Study on Enhanced Fermentation of Sweet Beans of Pixian Broad Bean Paste by Yeast

从郫县豆瓣甜瓣子中分离筛选具有强化发酵功能的鲁氏接合酵母(Zygosaccharomyces rouxii),测定其强化发酵甜瓣子的还原糖、总酸、氨基酸态氮以及氨基酸组成等理化指标,并采用固相微萃取-气质联用(solid-phase microextraction-gas chromatography-mass spectrometrometry,SPME-GC-MS)测定其挥发性风味成分。结果表明,强化发酵甜瓣子过程中还原糖动态含量差异较大但最终含量接近,总酸、氨基酸态氮含量和氨基酸含量差异不显著,强化组中共检测出45种挥发性风味物质,相对含量25.00ng/g,其中醇类和酯类合计22.24ng/g,空白组检测出40种挥发性风味物质,相对含量10.60ng/g,醇类和酯类合计8.25ng/g。总体而言,通过强化发酵所得郫县豆瓣整体风味更佳丰富浓郁。

Zygosaccharomyces rouxii,a yeast strain with enhanced fermentation function,is isolated and screened from sweet beans of Pixian broad bean past,and its physical and chemical indexes including reducing sugar,total acid,amino acid nitrogen and amino acid composition are determined,and its volatile flavor components are determined by solid-phase microextraction-gas chromatography-mass spectrometrometry(SPME-GC-MS).The results show that the dynamic content of reducing sugar in the process of enhanced fermentation of sweet beans has a large difference,but the final content is close.There's no significant difference in total acid,amino acid nitrogen content and amino acid content.A total of 45 volatile flavor components are detected in the enhanced group with the relative content of 25.00 ng/g,of which,the total content of alcohols and esters is 22.24 ng/g,and 40 volatile flavor components are detected in the blank group with the relative content of 10.60 ng/g,and the total content of alcohols and esters is 8.25 ng/g.In general,the whole flavor of Pixian broad bean paste obtained by enhanced fermentation is richer and stronger.