The Comparative Analysis Of Mucor Fermented Bean Products In Different Post-fermentation Technology

Fermented soy products is an important part of the soybean processing, after fermentation, not only has the sort of nutrition for health, but also eliminates the harmful ingredients in soybeans. This research is mainly focused on two different technic of the Mucor type soybeans, comparison of the amino nitrogen, acidity, free amino acids, the dynamic changes of flavor substances in the fermentation process, providing a certain reference of control and standardized production of Mucor soybeans. The main results are as follows:(1)About the determination of total acid samples in two different fermentation temperatures later in the fermentation, it was found that the total acid is increased with fermentation time, the growth trend is rising rapidly and then leveled off and go up later, the growth rate of total acid at45℃insulation fermentation, is faster than at room temperature, also have higher content. On30th day of fermentation, acid content increased from0.2295%to0.5060%at45℃insulation fermentation, and from0.2295%to0.3413%at room temperature, it shows that temperature is relatively large impact on the product acidity。(2) During the fermentation,using potential titration to determination the amino acid nitrogen in the samples that fermentation by two different temperature,found that the content of the two process of the amino acid nitrogen are as increases as fermentation time.Heat preservation of nitrogen amino acid fermented increased from0.1876%to0.7980%in45℃,normal temperature ferment amino nitrogen content increased from0.1876%to0.5615%, heat preservation fermentation in45℃increased more than normal temperature.(3) Using automatic amino acid analyzer to determination the content of free amino acid of two different fermentation temperature,the free amino acid content are both increased with the fermentation time rise.Normal temperature fermentation increased from0.11to1.219(g/100g),heat preservation of45℃fermentation increased from0.326to1.108(g/100g).In the two kinds of fermentation temperature, the glutamic acid content are heading.In addition to the glutamic acid, leucine;phenyl alanine and asparagic acid’cotents is more under normal temperature fermentation.alanine; tyrosine and phenylmalnate acid content is more under45℃heat preservation fermentation.The content of free amino acid different as different fermentation temperature,it components that temperature influenced the formation of free amino acid.(4)The differences of the results of the study of Two kinds of different process volatile components fingerprint shows that:Big differences between two kinds of fermentation temperature of45℃and normal temperature determination by GC-MS.There are15kinds of volatile organic compounds under heat preservation of45℃and there are48kinds of volatile organic compounds under normal temperature.Only3common volatile components under two kinds of fermentation,it shows that temperature are have close influence to the formation of odour material.