乳酸菌與酵母菌協(xié)同發(fā)酵對(duì)甜面醬風(fēng)味和品質(zhì)的影響

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DOI：10.3969/j.issn.1000-9973.2025.05.013

中圖分類號(hào)：TS264.24 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0090-05

Effect of Cooperative Fermentation of Lactic Acid Bacteria and Yeast on Flavor and Quality of Sweet Soybean Paste

NG Hao-ran，YUAN Liu-feng，DONG Wen-min， ZHANG Yi-ru，WANG Chun-lin （College of Food Science and Engineering，Tianjin University of Science and Technology，Tianjin300457，China）

Abstract： By adding Zygosaccharomyces rouxii （S） and Tetragenococcus halophilus in the fermentation process of sweet soybean paste，the effects of inoculation technology of two strains on the physicochemical indexes， flavor and quality of sweet soybean paste are investigated. The research results show that under the premise of ensuring that the main physicochemical indexes are in the normal range，the total acid content and amino acid nitrogen content of the group of adding lactic acid bacteria firstly and then adding yeast are at a higher level，more alcohols and aldehydes could be produced，the comprehensive sensory score is higher，and the color and aroma are improved to some extent，which has obvious advantages. Lactic acid bacteria are added on the 7th day of fermentation，and yeast is added on the 14th day of fermentation. The sweet soybean paste produced in the fermentation period of 49 days has better flavor and quality.

Key Words：sweet soybean paste；cooperative fermentation； flavor components； sensory evaluation

甜面醬在我國(guó)調(diào)味品中具有重要意義，以面粉或小麥粉為主要原料，高溫滅菌后加入米曲霉制曲，在一定溫度下發(fā)酵制成，兼具鮮味、咸味和甜味，因其特殊的滋味和體態(tài)受到許多消費(fèi)者的青睞。（剩余8332字）