[1]彭超.小麦粉热处理对豆酱风味的研究[J].中国调味品,2019,(03 ):136-140.
 Effect on soybean paste of wheat flour by heat treatment[J].CHINA CONDIMENT,2019,(03 ):136-140.
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小麦粉热处理对豆酱风味的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
136-140
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Effect on soybean paste of wheat flour by heat treatment
作者:
彭超
文献标志码:
A
摘要:
传统豆酱采用小麦粉进行制曲、发酵,原料利用率较低。小麦粉经热处理后糊化度大幅度提高、更有利于淀粉类物质的酶解,在豆酱发酵过程中美拉德反应加快,有利于豆酱风味的形成。本文采用高温蒸汽的方式对小麦粉进行预处理,结果表明经热处理后的小麦粉制曲发酵所得的豆酱,还原糖、氨基酸态氮含量、鲜味及甜味氨基酸含量提高,GC-MS分析表明其挥发性香气化合物种类及含量均有显著提高,感官风味更加协调。
Abstract:
Traditional soybean paste utilize wheat flour to koji-making and ferment, and utilization ratio of raw material is relatively low. When the wheat flour is being heated, the degree of gelatinization is significantly improved and enzymatic hydrolysis of starch is easier. The speed of maillard reaction is faster during the fermention, which contributed to the form of flavour compounds in soybean paste. This paper use high-temperature steam to preprocess wheat flour. The results showed that the contents of reducing sugar, amino acid nitrogen, umami and sweet amino acids in soybean paste were signinicantly improved. The sensory evaluation of soybean paste is better.
更新日期/Last Update: 2019-05-20