小麦面筋蛋白对甜面酱品质的影响研究

Effect of Wheat Gluten Protein on Quality of Sweet Soybean Paste

为提升传统甜面酱的品质,拓宽小麦面筋蛋白的应用,将小麦面筋蛋白加入小麦粉中,采用低盐固态发酵法制备甜面酱,研究大曲糖化酶、蛋白酶活力、甜面酱氨基酸态氮、还原糖等指标的变化规律,明确面筋蛋白的合适添加量,并评价甜面酱的挥发性风味成分和感官品质。结果表明,最佳制曲时间为42 h,当面筋蛋白添加量占小麦粉质量的15%时,甜面酱的水分、氨基酸态氮、还原糖、总酸指标均表现良好,挥发性风味物质高达55种,以酯类、醛类和醇类为主;甜面酱的体态、香气、滋味和色泽良好,综合感官评分为91分,可见,小麦面筋蛋白可有效提升甜面酱的品质。

In order to improve the quality of traditional sweet soybean paste and expand the application of wheat gluten protein,the wheat gluten protein is added into wheat flour to prepare sweet soybean paste by low-salt solid-state fermentation method.The change rules of glucoamylase and protease activity of Daqu,amino acid nitrogen,reducing sugar and other indicators of sweet soybean paste are studied,the appropriate addition amount of gluten protein is determined,and the volatile flavor components and sensory quality of sweet soybean paste are evaluated.The results show that the optimum koji-making time is 42 h.When the addition amount of gluten protein accounts for 15%of the wheat flour mass,the indicators such as moisture,amino acid nitrogen,reducing sugar and total acid of sweet soybean paste are all good.There are 55 volatile flavor substances,mainly esters,aldehydes and alcohols.The shape,aroma,taste and color of the sweet soybean paste are good and the comprehensive sensory score is 91 points.It can be seen that wheat gluten protein can effectively improve the quality of sweet soybean paste.