传统豆酱储存过程中品质变化及其防腐体系的抑菌效果
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摘要
本文采用恒温加速法探究传统豆酱在25、38和50℃条件下储存28 d过程中色泽、总酸、氨基酸态氮、还原糖和感官的变化。同时采用微生物挑战试验探究传统豆酱的防腐体系对不同微生物的抑制效果。结果表明,随着传统豆酱储存时间的延长,传统豆酱的褐变、总酸和还原糖呈现升高的趋势,氨基酸态氮以及感官特性评分呈现下降的趋势,同时温度升高会加剧这一变化趋势。在25、38和50℃下分别储存28 d后,褐变指数增加了2.1%、12.2%和23.5%;总酸含量升高0.03、0.06和0.18 g/100 g;色率增加了1.14、1.36和1.76倍。在38和50℃条件下储存28 d后,其还原糖分别升高了0.3和0.9 g/100 g。传统豆酱密封条件下,其防腐体系在28 d内可将产膜酵母、米曲霉以及耐盐性乳酸菌的浓度从104CFU/g降低到小于10 CFU/g。与密封条件相比,敞口条件下其防腐体系对产膜酵母及耐盐性乳酸菌具有相同的杀菌能力,然而米曲霉在28 d后仍有7.9×102CFU/g。表明传统豆酱在封口条件下对霉菌、酵母和乳酸菌都有明显抑制效果。
This paper used constant temperature acceleration method to investigate the changes of color,total acid,amino acid nitrogen,reducing sugar and sensory in traditional soybean paste storage at 25,38,50 ℃ for 28 days. Inhibitory effect of its antiseptic system on different microorganisms was investigated by microbial challenge test.With the prolonging of storage time,the browning degree,total acid,reducing sugar increased,amino acid nitrogen and sensory characteristic score decreased.Meanwhile,this change was aggravated by raise the storage temperature. After storage 28 days at 25,38 and 50 ℃,browning index increased by 2.1%,12.2% and 23.5%,total acid content increased by 0.03,0.06 and 0.18 g/100 g,color ratios increased by 1.14,1.36 and 1.76 times.Under the condition of 38 and 50 ℃ storage after 28 d,the reducing sugar were increased by 0.3 and0.9 g/100 g.The concentration of membrane producing yeast,Aspergillus oryzae and salt-tolerant lactic acid bacteria could be reduced from 104 CFU/g to less than 10 CFU/g within 28 days under the traditional soybean paste sealing condition.The anticorrosion system under the open condition had the same bactericidal ability to the film-producing yeast and salt-tolerant lactic acid bacteria,while Aspergillus oryzae still had 7.9 × 102 CFU/g after 28 days. Mould,yeast and lactobacillus could be inhibited in traditional soybean paste by itself antiseptic system during storage at sealing condition.
This paper used constant temperature acceleration method to investigate the changes of color,total acid,amino acid nitrogen,reducing sugar and sensory in traditional soybean paste storage at 25,38,50 ℃ for 28 days. Inhibitory effect of its antiseptic system on different microorganisms was investigated by microbial challenge test.With the prolonging of storage time,the browning degree,total acid,reducing sugar increased,amino acid nitrogen and sensory characteristic score decreased.Meanwhile,this change was aggravated by raise the storage temperature. After storage 28 days at 25,38 and 50 ℃,browning index increased by 2.1%,12.2% and 23.5%,total acid content increased by 0.03,0.06 and 0.18 g/100 g,color ratios increased by 1.14,1.36 and 1.76 times.Under the condition of 38 and 50 ℃ storage after 28 d,the reducing sugar were increased by 0.3 and0.9 g/100 g.The concentration of membrane producing yeast,Aspergillus oryzae and salt-tolerant lactic acid bacteria could be reduced from 104 CFU/g to less than 10 CFU/g within 28 days under the traditional soybean paste sealing condition.The anticorrosion system under the open condition had the same bactericidal ability to the film-producing yeast and salt-tolerant lactic acid bacteria,while Aspergillus oryzae still had 7.9 × 102 CFU/g after 28 days. Mould,yeast and lactobacillus could be inhibited in traditional soybean paste by itself antiseptic system during storage at sealing condition.
引文
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[20]孙佳贺,赵建伟,陈奎,等.白汤酱油储藏期间褐变与美拉德反应的关系[J].食品与生物技术学报,2015,34(10):1062-1068.
[21]Dougherty R H,Nelson P E.Effects of p H on quality of stored tomato juice[J].Journal of Food Science,2010,39(2):254-256.
[22]姚开,吕远平,何强,等.高活力酸性蛋白酶酱油菌种的选育[J].中国调味品,2002(5):16-18.
[23]邓丽.酱货架期美拉德反应机理的研究[J].中国食品添加剂,2012(3):148-152.
[24]Zhao J,Dai X,Liu X,et al.Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis[J].Food Control,2011,22(6):1008-1013.
[25]张圣江,张慜,刘亚萍.丁香/肉桂提取物的制备及其在香菇酱防腐中的应用[J].食品与生物技术学报,2014,33(8):865-869.
[2]马霞,王瑞明,关凤梅,等.果汁非酶褐变的反应机制及其影响因素[J].粮油加工与食品机械,2002(9):46-48.
[3]李文茹,谢小保,施庆珊,等.酱油中微生物及防腐体系的效能研究[J].中国调味品,2009(9):43-46.
[4]王珊珊,孔秋婵,冯小玲,等.用微生物挑战性试验考察一种新型复合防腐剂在化妆品中的防腐效果[J].广东化工,2014,41(23):49-50.
[5]牛振东,江志杰,张光华,等.用微生物挑战性试验考察化妆品防腐剂效果[J].日用化学品科学,2012,35(3):36-38.
[6]陆凌霞,古梅英.用微生物挑战性试验对化妆品中常用防腐剂防腐效果的观察[J].华南预防医学,2000(4):16-19.
[7]李国晏,徐斌.高压蒸汽灭菌柜性能验证方法的研究[J].微生物学免疫学进展,2002,30(2):44-47.
[8]晏丽,张银志,王淼,等.自然发酵黄豆酱生产过程中理化及微生物指标的动态分析[J].食品与生物技术学报,2012,31(3):271-275.
[9]葛菁萍,柴洋洋,陈丽,等.传统豆酱发酵过程中细菌多样性动态[J].生态学报,2012,32(8):2532-2538.
[10]张巧云.豆酱中微生物多样性及人工接种多菌种发酵豆酱的研究[D].哈尔滨:东北农业大学,2013.
[11]Ajandouz E H,Tchiakpe L S,Ore F D,et al.Effects of p H on caramelization and maillard reaction kinetics in fructose-lysine model system[J].Journal of Food Science,2001,66(7):926-931.
[12]郑海燕.酱油中红色指数的测定方法[J].中国调味品,1999(1):27-30.
[13]陈玲.大豆蒸煮时间对黄豆酱理化指标影响的研究[D].广州:华南理工大学,2014.
[14]Tompkins D.Microbiological tests[J].Springer Netherlands,1993,36(2):116-126.
[15]Martins S I F S,Jongen W M F,Van Boekel M A J S.Areview of Maillard reaction in food and implications to kinetic modeling[J].Trends in Food Science&Technology,2000,11(9-10):364-373.
[16]杨红兵,王进卿.焦糖色素的色率与红色指数的关系及应用[J].中国酿造,2002,21(2):40-42.
[17]陈龙,秦婕,刘娅,等.番茄酱储藏期间主要物质变化及非酶褐变的研究[J].食品科技,2013(12):268-272.
[18]李丹,崔春,赵谋明.高盐稀态酱油酿造过程中的色泽变化[J].食品与发酵工业,2010,36(4):75-79.
[19]陈敏,蒋予箭,励建荣.包装材料和L-抗坏血酸对酿造酱油色泽的影响[J].中国食品学报,2006,6(1):74-77.
[20]孙佳贺,赵建伟,陈奎,等.白汤酱油储藏期间褐变与美拉德反应的关系[J].食品与生物技术学报,2015,34(10):1062-1068.
[21]Dougherty R H,Nelson P E.Effects of p H on quality of stored tomato juice[J].Journal of Food Science,2010,39(2):254-256.
[22]姚开,吕远平,何强,等.高活力酸性蛋白酶酱油菌种的选育[J].中国调味品,2002(5):16-18.
[23]邓丽.酱货架期美拉德反应机理的研究[J].中国食品添加剂,2012(3):148-152.
[24]Zhao J,Dai X,Liu X,et al.Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis[J].Food Control,2011,22(6):1008-1013.
[25]张圣江,张慜,刘亚萍.丁香/肉桂提取物的制备及其在香菇酱防腐中的应用[J].食品与生物技术学报,2014,33(8):865-869.