摘要
作者比较了两种工艺酱醅的常规理化指标。结果显示:酱醅水分、总酸、氨态氮、还原糖质量分数上存在明显差异。基于此,作者分析了两种工艺在酿造过程中存在的差异,指出由于原料预处理工艺的不同,高压蒸煮工艺熟料水分质量分数及淀粉糊化度低于常压蒸煮工艺,对成曲酶活及酱醅发酵过程带来影响,最终形成两种工艺所得酱醅常规理化指标的差异。
The pretreatment of raw materials have a major impact on the quality of bean paste.According to the pressure used in cooking stage,the processes are divided into atmospheric pressure process and high-pressure cooking process.This study compared the conventional physical and chemical indicators of bean paste of the two processes,and the results indicated that the content of water,total acid,ammonia nitrogen and reduce sugar in bean paste are significantly differences.Based on the above results,the differences of the two processes exist in the brewing process were analyzed.It was found that the different pretreatment of raw materials result in that starch gelatinization and moisture content of high-pressure cooking process is lower than atmospheric pressure cooking process,thus affect soy sauce koji enzyme activity and the fermentation process.the final results are the differences of conventional physical and chemical indicators of bean paste.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第5期687-693,共7页
Journal of Food Science and Biotechnology
关键词
原料预处理工艺
豆瓣酱
糊化
消化
pretreatment of raw materials
bean paste
gelatinization
digestion
