响应面试验优化黄豆酱工艺条件及其色泽质构分析
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摘要
以黄豆、小麦面粉为原料,采用混合菌种发酵制备黄豆酱,利用Box-Behnken响应面试验优化其工艺条件,并对黄豆酱的色泽与质构进行测定和分析。结果表明,最佳发酵工艺条件为121℃蒸煮黄豆16 min,湿黄豆与面粉质量比10∶3,发酵温度36℃。在此优化条件下,黄豆酱还原糖、氨基酸态氮含量分别为10.96%、0.76 g/100 g。在121℃条件下,随黄豆蒸煮时间在5～14 min、湿黄豆与蒸熟的面粉质量比在10∶1～10∶5及发酵温度在25～45℃范围变化,黄豆酱L*值及b*值逐渐下降,a*值逐渐上升,其色泽均匀,有光泽,逐渐加深最终为红棕色;黄豆酱的硬度与咀嚼性减弱,黏着性增强,其组织状态良好,质地细腻,黏稠适度,软硬适当,具有很好的咀嚼感。
Using soybean and wheat flour as raw materials, the soybean paste was prepared by mixed strains fermentation, and the technology conditions were optimized by Box-Behnken response surface experiments. Moreover, the color and texture of soybean paste were determined and analyzed. The results showed that the optimal fermentation technology was soybean cooking temperature 121 ℃, time 16 min, mass ratio of wet soybean to flour 10∶3, and fermentation temperature 36 ℃. Under the optimal conditions, the reducing sugar and amino acid nitrogen contents of soybean paste were 10.96% and 0.76 g/100 g, respectively. The L* value and b* value of the soybean paste gradually decreased, and a* value gradually increased with the changes of the cooking time(5-14 min), the mass ratio of wet soybean to cooked flour(10∶1-10∶5) and the fermentation temperature(25-45 ℃) at 121 ℃. The color of the soybean paste was uniform and lustrous, which gradually deepened to reddish brown. The hardness and chewiness of the soybean paste decreased, and the adhesion increased. The soybean paste had good tissue state, fine texture, moderate viscosity, appropriate hardness, and good chewing feeling.
Using soybean and wheat flour as raw materials, the soybean paste was prepared by mixed strains fermentation, and the technology conditions were optimized by Box-Behnken response surface experiments. Moreover, the color and texture of soybean paste were determined and analyzed. The results showed that the optimal fermentation technology was soybean cooking temperature 121 ℃, time 16 min, mass ratio of wet soybean to flour 10∶3, and fermentation temperature 36 ℃. Under the optimal conditions, the reducing sugar and amino acid nitrogen contents of soybean paste were 10.96% and 0.76 g/100 g, respectively. The L* value and b* value of the soybean paste gradually decreased, and a* value gradually increased with the changes of the cooking time(5-14 min), the mass ratio of wet soybean to cooked flour(10∶1-10∶5) and the fermentation temperature(25-45 ℃) at 121 ℃. The color of the soybean paste was uniform and lustrous, which gradually deepened to reddish brown. The hardness and chewiness of the soybean paste decreased, and the adhesion increased. The soybean paste had good tissue state, fine texture, moderate viscosity, appropriate hardness, and good chewing feeling.
引文
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[22]薛丹,欧阳一非,高海燕,等.方便面感官品质特性与面条质构、色泽指标的关系研究[J].食品工业科技,2010,31(4):97-103.
[23]贺丽霞,王敏,黄忠民.质构仪在我国食品品质评价中的应用综述[J].食品工业科技,2011,32(9):446-449.
[24]田甜,武俊瑞,岳喜庆.豆酱自然发酵过程中质地变化及相关性分析[J].食品发酵工业,2014,40(2):27-31.
[25]唐筱扬,姜静,陶冬冰,等.东北传统发酵豆酱品质分析[J].食品科学,2017,38(2):121-126.
[26]WU T Y,KAN M S,SIOW L F,et al.Effect of temperature on moromi fermentation of soysauce with intermittent aeration[J].Afr J Biotechnol,2010,9(5):702-706.
[27]崔玮,张勇,高海宁,等.响应面试验优化果胶酶辅助提取锁阳原花青素工艺[J].食品科学,2016,37(14):18-23.
[2]王立伟,王琳,王山,等.豆酱生产工艺条件优化的研究[J].安徽农业科学,2014,42(3):892-894.
[3]GAO X,LIU H,YI X,et al.Microbial floral dynamics of Chinese traditional soybean paste(doujiang)and commercial soybean paste[J].J Microbiol Biotechn,2013,23(12):1717-1725.
[4]程雅韵,郑琳,李官浩,等.传统发酵黄豆酱中低营养菌株的筛选及产胞外酶特性分析[J].食品科学,2016,37(11):97-102.
[5]沈宪良.黄豆酱技术工艺概述[J].食品研究与开发,2012,33(7):238-239.
[6]张平,武俊瑞,乌日娜.大豆发酵食品-豆酱的研究进展[J].中国酿造,2018,37(2):6-10.
[7]龙鸣,田晓静,黄芳丽,等.黄豆酱关键工艺对其品质影响研究进展[J].中国酿造,2018,37(1):12-15.
[8]MAKINO Y,YAGI T,FUJISAWA H,et al.Prediction of chromaticity of soy sauce after pasteurization using statistical models[J].Food Sci Technol Int Tokyo,2006,12(2):108-113.
[9]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.
[10]赵建新.传统豆酱发酵过程分析与控制发酵的研究[D].无锡:江南大学,2011.
[11]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(3):271-275.
[12]田甜,武俊瑞,岳喜庆.豆酱自然发酵过程中质地变化及相关性分析[J].食品与发酵工业,2014,40(2):27-31.
[13]武俊瑞,顾采东,田甜,等.豆酱自然发酵过程中蛋白质和氨基酸的变化规律[J].食品科学,2017,38(8):139-144.
[14]武俊瑞,王晓蕊,唐筱扬,等.辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定[J].食品科学,2015,36(9):78-83.
[15]张平,张鹏飞,刘斯琪,等.自然发酵豆酱中明串珠菌的分离鉴定[J].食品科学,2018,39(22):110-115.
[16]高秀芝,艾启俊,仝其根,等.传统豆酱和商品豆酱发酵过程中营养及理化指标动态[J].中国食品学报,2013,13(2):205-210
[17]ZHANG Y.Biochemical changes in low-salt solid-state fermented soy sauce[J].Afr J Biotechnol,2010,9(48):8215-8221.
[18]乔鑫.黄豆酱挥发性成分形成特征的研究[D].武汉:湖北工业大学,2011.
[19]汤慧娟,杨秋萍,韩翠萍.传统发酵豆酱的风味物质研究进展[J].大豆科技,2011(6):31-34.
[20]张水华.食品分析[M].北京:中国轻工业出版社,2004:23-26.
[21]中华人民共和国国家卫生和计划生育委员会.GB 5009.235-2016食品安全国家标准食品中氨基酸态氮的测定[S].北京:中国标准出版社,2016.
[22]薛丹,欧阳一非,高海燕,等.方便面感官品质特性与面条质构、色泽指标的关系研究[J].食品工业科技,2010,31(4):97-103.
[23]贺丽霞,王敏,黄忠民.质构仪在我国食品品质评价中的应用综述[J].食品工业科技,2011,32(9):446-449.
[24]田甜,武俊瑞,岳喜庆.豆酱自然发酵过程中质地变化及相关性分析[J].食品发酵工业,2014,40(2):27-31.
[25]唐筱扬,姜静,陶冬冰,等.东北传统发酵豆酱品质分析[J].食品科学,2017,38(2):121-126.
[26]WU T Y,KAN M S,SIOW L F,et al.Effect of temperature on moromi fermentation of soysauce with intermittent aeration[J].Afr J Biotechnol,2010,9(5):702-706.
[27]崔玮,张勇,高海宁,等.响应面试验优化果胶酶辅助提取锁阳原花青素工艺[J].食品科学,2016,37(14):18-23.