该文通过设置恒温豆瓣酱发酵实验,考察不同温度对豆瓣酱发酵过程中理化指标、风味物质、生物胺和微生物群落组成的影响,并与自然温度发酵豆瓣酱进行比较。结果发现,温度的提高有利于氨基酸态氮和还原糖的积累,同时促进了游离氨基酸和挥发性风味物质的形成,且能降低酱醅中食源性致病菌的丰度;然而,较高的温度同样会导致酱醅中总酸含量和生物胺含量偏高。发酵后,40 ℃发酵组中的氨基酸态氨、还原糖、挥发性风味物质和生物胺含量分别为1.02 g/100 g、12.07 g/100 g、25.65 mg/kg和54.10 mg/100 g,自然发酵组中的各物质含量分别为0.95 g/100 g、11.70 g/100 g、16.74 mg/kg和43.52 mg/100 g。因此,与自然发酵相比,提高发酵温度能够加速豆瓣酱发酵成熟,但是需要进一步的工艺优化消除总酸和生物胺偏高的风险。
Temperature plays important roles in broad bean paste fermentation, however, the information of how temperature influenced the quality of broad bean paste is still lacking. This study aimed to elaborate the effect of temperature on physicochemical parameters, flavor compounds, biogenic amines, and microbial community composition during broad bean paste fermentation through preparing three fermentation groups fermented at different temperatures. The results showed that higher temperature led to higher concentrations of amino nitrogen, reducing sugar, free amino acids and volatile flavor compounds and lower abundance of foodborne pathogenic bacteria. Moreover, higher total acid and biogenic amine concentrations were observed in samples fermented at higher temperatures. After fermentation, the concentrations of amino nitrogen, reducing sugar, volatile flavor compounds and biogenic amines in 40 ℃ constant fermentation group were 1.02 g/100 g, 12.07 g/100 g, 25.65 mg/kg, and 54.10 mg/100 g, respectively, while the corresponding values in natural fermentation group were 0.95 g/100 g, 11.70 g/100 g, 16.74 mg /kg, and 43.52 mg/100 g, respectively. Therefore, higher temperature was favorable to accelerate the matureness of broad bean paste during fermentation, but the risk of total acid and biogenic amines should be avoided through further fermentation technique optimization.
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