不同产香酵母接种方式对甜面酱品质的影响研究

Study on the Effects of Different Aroma-Producing Yeast Inoculation Methods on the Quality of Sweet Soybean Paste

通过向甜面酱保温发酵过程中添加不同种类(鲁氏酵母和异常威克汉姆酵母)和不同比例(1∶2、1∶1、2∶1)的耐盐产香酵母,对比不同产香酵母接种方式对甜面酱品质及风味的影响。结果表明,先添加鲁氏酵母后添加异常威克汉姆酵母,且二者比例为1∶1时,更有利于氨基酸态氮和有机酸的积累,保温发酵结束后,产品的还原糖含量为20.02 g/100 g,总酸含量为2.21 g/100 g,氨基酸态氮含量为0.49 g/100 g,有机酸含量为5.61 mg/g。产品中共检测出挥发性风味成分45种,含量为84.36×10^(-2)μg/g。综合理化指标及风味成分指标,甜面酱保温发酵过程中最优的酵母添加方式为先添加鲁氏酵母后添加异常威克汉姆酵母,且二者添加比例为1∶1时更有利于保温发酵甜面酱品质和风味的提升。

Different kinds(Zygosaccharomyces rouxii and Wickerhamomyces anomalus) and different proportions(1∶2,1∶1,2∶1) of salt-tolerant aroma-producing yeasts are added into sweet soybean paste during the insulation fermentation,and the effects of different aroma-producing yeast inoculation methods on the quality and flavor of sweet soybean paste are investigated.The results show that when add Zygosaccharomyces rouxii firstly and then add Wickerhamomyces anomalus,and the ratio of the two kinds of yeasts is 1∶1,the accumulation of amino acid nitrogen and organic acid is more favorable.After insulation fermentation,the content of reducing sugar,total acid,amino acid nitrogen and organic acid is 20.02 g/100 g,2.21 g/100 g,0.49 g/100 g and 5.61 mg/g respectively.A total of 45 kinds of volatile flavor components with the content of 84.36×10^(-2) μg/g are detected in the product.Based on the physicochemical indexes and flavor component indexes,the optimal adding method of yeasts in the insulation fermentation process of sweet soybean paste is adding Zygosaccharomyces rouxii firstly and then adding Wickerhamomyces anomalus,and the ratio of the two kinds of yeasts is 1∶1,which is more beneficial to improving the quality and flavor of fermented sweet soybean paste.