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《Journal of Heilongjiang Bayi Agricultural University》 2017-04
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Analysis of Index and Quality of Soybean Paste during Fermentation Procedure under Factory Processing Condition

Li Zhijiang;Wang Xin;Dai Lingyan;Zhou Wenjun;Zhou Yanan;Lu Baoxin;College of Food Science,Heilongjiang Bayi Agricultural University;College of Life and Science Technology,Heilongjiang Bayi Agricultural University;  
In order to monitor the procedure of soybean paste production under factory condition,amino acid nitrogen content,total acidity,total ester,total sugar and reducing sugar,amino acid,and sensory were analyzed during the production period at October2015 and January 2016,respectively,in which those data could present the theoretical reference for the factory. According to the enterprise standard,the soybean paste samples at 7,14,21,and 28 day during the fermentation period were chosen as the monitored targets. The results indicated that the total acidity and ester contents increased gradually during the fermentation period,and significantly from 14 to 21 day. The amino acid nitrogen content increased significantly at first fermentation stage and changed slowly at late stage. The total sugar content decreased gradually,while the reducing sugar took on an increase and a decrease trend at first and late fermentation stage,respectively. Totally,the contents of those five indexes were higher in January 2016 than October 2015.The change of free amino acid contents at first and middle fermentation period was higher than at late stage,in which the types of amino acid with umami taste increased significantly and the sense of aroma and flavor in the soybean paste also enhanced significantly. The monitor of index analysis was useful for the enterprise production,which could be applied to direct the fermentation parameters control at different season and batch.
【Fund】: 黑龙江省农垦总局攻关项目(宝泉豆酱生产质量控制关键技术及集成示范:HKN135-05-03);; 黑龙江八一农垦大学定向培养博士人员科研启动金项目(1 6-二磷酸果糖调控鲁式酵母增香动力学及分子机制研究:XDB2015-08)
【CateGory Index】: TS264.24
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