不同发酵模式下郫县豆瓣后发酵过程动力学模型的建立与分析

Establishment and Analysis of Kinetic Models for Post-fermentation Processes of Pixian Broad-bean Paste under Different Fermentation Modes

本文研究了郫县豆瓣半封闭恒温后熟发酵和传统自然后熟发酵2种工艺,并建立了动力学模型。经分析,2种发酵模式下,总酸含量符合指数模型,氨基酸态氮含量符合Logistic模型,还原糖含量符合GaussAmp模型,色价符合线性模型;自然发酵模式下的水分和氨基酸含量均符合指数模型,而恒温发酵下的水分和氨基酸含量均符合线性模型,表明所用动力学模型均能较好地描述各指标的变化规律。半封闭恒温发酵更容易实现对水分和总酸含量的控制以及色价的保持,自然发酵下更有利于氨基酸态氮、还原糖和氨基酸的生成。通过模型的建立和分析,自然发酵工艺的结果为恒温发酵工艺改进提供了参考。

A post-fermentation process of Pixian broad-bean paste was conducted at a constant temperature in a semi-closed system while the traditional natural process was carried out.Based on the analysis of the processes,the kinetic models of describing parameter variations were proposed.The variations of total acid,amino acid nitrogen,reducing sugar and chromaticity for the two processes could be simulated from the exponential model,Logistic model,GaussAmp model and linear model,respectively.The variations of moisture and free amino acids for natural fermentation could be simulated from the exponential model while those for constant temperature fermentation could be simulated from the linear model.The moisture,total acid and chromaticity could be kept better in the semi-closed fermentation system while the more contents of amino nitrogen,reducing sugar and free amino acids could be obtained by the traditional fermentation process.The results of the traditional fermentation provided a powerful reference for the fermentation in the semi-closed system by fitting and analyzing the kinetic models.