原料熟化工艺对油莎豆酱品质及风味影响

Effect of Raw Material Ripening Process on the Quality and Flavor of Cyperus esculentus Paste

以油莎豆为原料,米曲霉为发酵菌种,采用常压蒸煮工艺(M1)、高压蒸煮工艺(M2)和挤压膨化工艺(M3)对原料进行预处理,探讨3种不同熟化工艺对酿造豆酱中氨基酸态氮含量、总酸含量、还原糖含量、色泽、感官评分、有机酸含量、氨基酸含量、挥发性化合物等指标的影响。研究结果表明,在品质上,与M1和M3相比,M2样品中氨基酸态氮含量、总酸含量、还原糖含量和色差值均高于其他组。在风味上,与M1和M3相比,M2样品中有机酸含量相对较高,但M3样品中游离氨基酸的含量显著高于M1和M2。GC-MS检测出M1、M2和M3的挥发性化合物分别有28,16,26种,但其挥发性化合物的总含量比较接近。整体上看,高压蒸煮工艺是更适合油莎豆酱进行熟化的一种方式。

Using Cyperus esculentus as the raw material and Aspergillus oryzae as the fermentation strain, the raw material is pretreated by atmospheric pressure cooking process(M1), high-pressure cooking process(M2) and extrusion process(M3). The effects of the three different ripening processes on the indexes such as amino acid nitrogen content, total acid content, reducing sugar content, color, sensory score, organic acid content, amino acid content and volatile compounds in brewing Cyperus esculentus paste are discussed. The results show that in terms of quality, compared with M1 and M3, the content of amino acid nitrogen, total acid, reducing sugar and color difference value in M2 sample are higher than those in other groups. In terms of flavor, compared with M1 and M3, the content of organic acids in M2 sample is relatively high, but the content of free amino acids in M3 sample is significantly higher than that in M1 and M2. 28, 16, 26 kinds of volatile compounds are detected in M1, M2 and M3 respectively through GC-MS, but the total content of volatile compounds is close. On the whole, high-pressure cooking process is more suitable for the ripening of Cyperus esculentus paste.