富含γ-氨基丁酸豆酱制酱工艺优化及品质鉴定

Optimization of Fermentation Process and Quality Identification of Soybean Paste Rich inγ-Aminobutyric Acid

豆酱生产分为制曲与制酱两个阶段,其中,制酱过程产生的游离氨基酸直接影响豆酱的品质及γ-氨基丁酸的累积,也是促进豆酱风味物质多样化的主要阶段。为生产富含γ-氨基丁酸的豆酱,该研究采用二次回归正交旋转组合设计法对豆酱制酱工艺过程进行优化。结果表明,发酵时间35 d、盐水盐含量17%及制酱温度37℃时,酱曲中氨基酸态氮含量为(1.126±0.048)g/100 g,γ-氨基丁酸(GABA)含量提高至(1.868±0.093)mg/g,相比市售产品分别提高了28%~103%与46%~244%。各项基础指标也表明,通过制酱关键条件优化,可实现γ-氨基丁酸的富集,同时赋予豆酱较高品质。结果表明,该研究开发了一种生产富含γ-氨基丁酸豆酱的工艺,为高品质功能性豆酱的开发提供了借鉴。

The production of soybean paste is divided into two stages:koji making and paste making.Among them,the free amino acids produced in the process of paste making directly affect the quality of soybean paste and the accumulation ofγ-aminobutyric acid,which is also the main stage to promote the diversification of soybean paste flavor substances.In order to produce soybean paste that is rich inγ-aminobutyric acid,the quadratic regression orthogonal rotation combination design method is used to optimize the process of soybean paste making.The results show that under the conditions of fermentation time 35 d,salt content 17%and paste making temperature 37℃,the amino acid nitrogen content is(1.126±0.048)g/100 g in paste koji,γ-aminobutyric acid(GABA)content is increased to(1.868±0.093)mg/g.Compared with the marketable products,they are increased by 28%~103%and 46%~244%respectively.The basic indexes also show that the enrichment ofγ-aminobutyric acid could be realized by optimizing the key conditions of paste making,and the higher quality of soybean paste could be given.The results show that this study has developed a process for producing soybean paste that is rich inγ-aminobutyric acid,which has provided references for the development of high-quality functional soybean paste.