| In this study, the effect of two different temperature mode during fermentation on soy sauce paste mash were analyzed, the lst.fermentation mode were firstly fermented for 10 d at 30℃,then fermented for lOd at 40℃ and finally fermented for 10d at 50℃ (30℃ 10d-40℃ 10d-50℃ 10d), while the mode 2 were set as 50℃ 10d-40℃ 10d-30℃ 10d, both two mode were fermented for 30 days,same fermented bean were used by those two temperature modes during heat preservation fermentation, flipped the broad-bean sauce every 5 days,samples were taken every 10 days for the determination of amino acid nitrogen, protein, reducing sugar, total acid, protease, amylase saccharifying enzyme and organic acid.explore the reason of quality change of soy sauce paste effected by different temperature. The paper provides a theoretical basis on improvement of traditional fermentation temperature mode by changing the heating condition of low temperature after high temperature. The main research contents and results are as follows:1.After compare the nutritional components and physicochemical properties of broad-bean sauce, the research found that the content of amino acid nitrogen of mode 1(0.89±0.04g/100g) was 52% higher than mode 2(0.58±0.2g/100g),content of total acid of mode 1(20.52±1.02g/kg) was 13.77% higher than mode 2(18.03±0.90g/kg),reducing sugar of mode 1(9.81±0.49%,W/W) was 29.8% higher than mode 2(7.56± 0.37%,W/W),protein content between mode 1(24.8±1.246g/100g)and mode 2 (23.14± 1.15g/100g) were not showed the significant difference.According to the four main index of broad-bean sauce,the fermentation mode at heating condition of low temperature before high temperature are better than the tradition method and reducing the fermentation time.2.In order to analysis the reason of differences in nutrition composition and the physichemical index between two kinds of soy sauce paste mash, research explore the protease, amylase and saccharifying enzyme activity change during fermentation.The results indicated that the biggest change of enzyme activity showed up during the period to the early stage of the fermentation at 0～10 d,at 10th day,activity of protease, amylase,and saccharifying enzyme in sauce under mode 1(low temperature before high temperature) were 84.28±7.5 U/g,69.37±3.46 U/g,73.56±3.67U/g,respectively,the mode 2 (low temperature after high temperature) were 21.18±1.9 U/g,25.47±1.27U/g,65.81±3.29 U/g,respectively,The possible reason of differences in enzyme activity between two modes are from high temperature which resulting in a decline in enzyme activity of sauce, the result show that mode 1(low temperature before high temperature) are better than traditional mode 2 (low temperature after high temperature),which in favour of the stability of different enzyme.3.To explore the changes of laws of organic acids in soy sauce paste mash,using the chromatographic column (4.6×250 mm and 10 μ L),1% methanol-0.05 mol/L K2HPO4 (pH=2.55) as mobile phase, set flow rate at 0.5 mL/min, column temperature at 30℃, sample volume was 10μL, detection wavelength was 210nm,6 kinds of common organic acids in sauce were determined,2 kinds of common organic acid were not tested. The result showed that the acetic acid were 12.14±0.58mg/g accounting for 55.56% in total organic acid,followed bylactic acid(23.02%) were 5.03±0.04mg/g, comparing to the organic acids of soy sauce paste mash between two kinds of different fermentation modes,founding that in low after high temperature mode the organic acids decreased more slowly. Organic acid content is sensitive to high temperature. |
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