不同接种方式对苦荞豆酱发酵过程中理化指标的影响

Effect of Different Inoculation Methods on Physicochemical Indexes of Tartary Buckwheat Soybean Paste During Fermentation

为探究不同接种方式对苦荞黄豆酱品质的影响,该研究分析了苦荞黄豆酱制备过程中蛋白酶活力、氨基酸态氮、总酸和风味物质的变化。结果表明,相比于仅接入鲁氏酵母,同时接种米曲霉和鲁氏酵母有利于提升蛋白酶活力和氨基酸态氮含量;在制曲72 h时,仅接入鲁氏酵母组蛋白酶活力为1770 U/g,同时接种米曲霉和鲁氏酵母组蛋白酶活力高达2213 U/g。在发酵28 d时,两组样品中挥发性成分种数差异不大,但其组成成分差异较大;仅添加鲁氏酵母组的酯类化合物种数更多,同时接入鲁氏酵母和米曲霉更利于含硫、含氮化合物的生成。

To study the effect of different inoculation methods on the quality of tartary buckwheat soybean paste,the changes of protease activity,amino acid nitrogen,total acids and flavor substances in the preparation process of tartary buckwheat soybean paste are analyzed in this study.The results show that compared with the group only inoculated with Saccharomyces rouxii,simultaneous inoculation of Aspergillus oryzae and Saccharomyces rouxii is beneficial for enhancing the protease activity and amino acid nitrogen content;at 72 h of koji making,the protease activity of the group only inoculated with Saccharomyces rouxii is 1770 U/g,while that of the group inoculated with Aspergillus oryzae and Saccharomyces rouxii simultaneously is 2213 U/g.At 28 d of fermentation,there is little difference in the species number of volatile components in the two groups of samples,but their composition is significantly different;the species number of ester compounds in the group only inoculated with Saccharomyces rouxii is more,and the simultaneous inoculation of Saccharomyces rouxii and Aspergillus oryzae is more conducive to the generation of sulfur-containing and nitrogen-containing compounds.