蠶豆醬質(zhì)量的初步研究.pdf

1、江南大學(xué)碩士學(xué)位論文蠶豆醬質(zhì)量的初步研究姓名：雷宏杰申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：發(fā)酵工程指導(dǎo)教師：李崎20090501AbstractAbstractSoybeanpastewasoneofthetraditionalfermentedsoybeanproductsinourcountryItWaspopularwithmanypeoplebyitsnicetasteinqualityrichnourishment，deliciousfla

2、vorandtheprospectofmarketWasextensiveButthereweremanyproceduresintheproductionandthefermentationofsoybeanpastewasacomplexcourseofmetablismofmicroorganismsSoitmaycausesomequalityproblemsandthewhiteparticlesWasoneofthemwhi

3、chseverelyeffectspresentationqualityofsoybeanpasteAnotherproblemWasthattheproductioncycleoftraditionalfermentationWasverylong(about4months)Comparedwithhightemperaturefermentation(about1month)，theflavorofsoybeanpastewitht

4、raditionalfermentationWasbetterBasedonthesefacts，wehavestudiedcomponentofthewhiteparticlesandtheeffectofthetechnologicalparametersonthecontentoftyrosine，andthenwemadesoybeanpastewiththedomesticateAspergillusoryzaeinorder

5、teducethecontentoftyrosineAnalyzedthemicrobialflorainthematuresoysaucemashoftraditonalfermentationandvolatileflavorcompoundsofthetwoproductionprocessesforthefurtherimprovementofflavorwithhightemperaturefermentationInthis

6、studyweconcludedthat：ThewhiteparticlesinsoybeanpasteincludedamassoftyrosineandaspotofphenylalanineInordertodecreasedcontentoftyrosineinsoybeanpaste，manipulationoftechnologicalparametershouldbepaidattentionwhichincludepro

7、perlycontrollingstarterproagationtimeandfermentationtime，theamountofsaltadditionandwateraddtionMoreoverweadded14mLglacialaceticacidOperkgkojitohelpteducethecontentoftyrosinewithnoinfluencetotheflavorAddedtyrosinetowortme

8、diumtodemesticateAspergillusoryzaeTheabilitiesofproducingacidicorneutralproteaseofacclimatedAspergillusoryzaewereseparatelydecreasingcomparedtotheproductiveAspergillusoryzae胎appliedacclimatedAspergillusoryzaetofermentati

9、onandusedthesameprocessingparametersassoybeanpastemanufacturingAttheintermediatestageoffermentation，aminoacidproducedbyproductiveAspergillusoryzaeandacclimatedAspergillusoryzaeweredetected，wefoundthatthecontentoftyrosine

10、insoybeanpasteproducedbythelatterwasremarkabledecreasingSousingtheacclimatedAspergillusoryzaetofermentationwillhelptopreventtheformationofwhiteparticlesCulture—independentapproach(Clonelibrarytechniquebasedonsmallsubunit

11、rI酬Agene)wasusedtoanalyzethebacterial16srDNAandfungal18srDNAofthesampleTheresultsindicatedthatthebacteriaexistedinmaturesoysaucemashbelongtothesegenus：Staphylococcus、LactobacillusandTe護(hù)agenococcusrespectivelySimilarities

12、withthenearestspecieswerefrom98％to99％ThefungiexistedwereZygosaccharomycesRhizochaeteAspergillus，RhodotorulaandPhaseoleaeenvironmentalsample，Similaritieswere99％Headspacesolidphasemicroextractioncombinedwithgaschromatograp

13、hymassspectrometry(HS—SPME—GCMS)wasusedtoanalyzethevolatilesinmaturesoysaucemashoftraditonalfermentationandhightemperaturefermentationrespectivelyTheresultsshowedthatthetypesofmainvolatilesintraditonalfermentationsaucema