Effects of Heating and Ventilation During Fermentation of Soybean Paste on Its Flavor Formation
Traditional soybean paste has a long fermentation period,which is not conducive to production and cost control.Therefore,the aim of this paper is to shorten the fermentation period by optimizing the process.Samples at different temperatures(40 ℃ and 50 ℃),samples with or without oxygen ventilation are compared with naturally fermented samples,the change trend of physicochemical indexes during the fermentation is monitored,and the content of volatile flavor substances and sensory differences are analyzed.The results show that under the same fermentation period,heating could accelerate the consumption of amino acid nitrogen and reducing sugar,and is conducive to the formation of total acids,and oxygen ventilation would make this result more obvious.In addition,heating and oxygen ventilation are conducive to the formation of aldehydes,ketones,pyrazines,acids and furans,but alcohols and esters are inhibited under oxygen ventilation conditions.The taste,color and flavor of the product can also be improved by heating and oxygen ventilation.The research results have provided a certain theoretical basis for optimizing the process of traditional soybean paste.
万方数据
维普
