摘要
为对比不同年份郫县豆瓣酱的品质差异,分别对发酵时间为10,24,36,54,96个月的郫县豆瓣酱进行理化分析和挥发性风味物质的测定和分析。结果显示:发酵时间越长,水分含量越低,其中96个月的豆瓣酱中水分含量仅为45.61%,总酸含量随着发酵时间的延长逐渐增加,氨基酸态氮和氨基酸含量随着发酵时间的延长逐渐增加,54个月和96个月的豆瓣酱中氨基酸态氮含量分别为0.40,0.49g/100g,54个月和96个月的豆瓣酱中氨基酸含量分别为7.36,7.63g/100g,远远高于国标规定,赋予豆瓣酱独特的风味和营养价值。挥发性风味物质测定结果表明挥发性风味主体成分是醇、醛、酸、酮、酚、烃类物质。丁酸,2-甲基-戊酯、2-乙基-1,3-二氧戊环-4-甲醇、1-((1-丁氧基-丙-2-基)氧基)丙-2-基异丁基碳酸酯、2-哌啶酮等挥发性风味物质是长时间发酵豆瓣酱(54个月和96个月)特有的,赋予长时间发酵豆瓣酱不同的风味。
In order to compare the quality differences of broad bean sauce fermented with different years,the physicochemical and volatile flavor compounds in Pixian broad bean sauce with the fermentation time of 10,24,36,54,96 months are measured and analyzed respectively.The results show that the longer the fermentation time,the lower the moisture content,in which the moisture content of broad bean sauce fermented for 96 months is only 45.61%,the total acid content increases gradually with the fermentation time,the amino nitrogen and amino acid content also increases with the fermentation time.The content in amino nitrogen of broad bean sauce is 0.40,0.49 g/100 g in 54,96 months respectively.The content of amino acid in broad bean sauce is 7.36,7.63 g/100 g in 54,96 months respectively,which is much higher than that of the national standard.The amino acids give the unique flavor and nutritional value of broad bean sauce.The determination results of volatile flavor substances show that the main components are alcohols,aldehydes,acids,ketones,phenols,hydrocarbons.Butyric acid,2-methyl-pentyl ester,1,3-Dioxolane-4-methanol,2-ethyl-,1-((1-Butoxypropan-2-yl)oxy)propan-2-yl isobutyl carbonate,2-Piperidinone are exclusive volatile flavor substances of prolonged fermented broad bean sauce(54 months and 96 months),giving specific flavors of long-time fermented broad bean sauce.
作者
邓维琴
陈功
张其圣
张帅
杨国华
李峰
李恒
DENG Wei-qin;CHEN Gong;ZHANG Qi-sheng;ZHANG Shuai;YANG Guo-hua;LI Feng;LI Heng(Sichuan Food Fermentation Industry Research and Design Institute,Chengdu 611130,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620030,China;Sichuan Dandan Pixian Broad Bean Sauce Group Co.,Ltd.,Chengdu 611732,China)
出处
《中国调味品》
CAS
北大核心
2018年第11期78-84,88,共8页
China Condiment
基金
国家重点研发计划(2016YFD0400505)
成都市科技项目(2016-XT00-00031-NC)
关键词
郫县豆瓣酱
品质
氨基酸
氨基酸态氮
挥发性风味物质
Pixian broad bean sauce
quality
amino acid
amino nitrogen
volatile flavor substances
作者简介
邓维琴(1990-),女,四川江安人,硕士,研究方向:食品科学;通讯作者:李恒(1985-),男,陕西彬县人,高级工程师,硕士,研究方向:农产品加工。