乳酸菌与酵母菌协同发酵对甜面酱风味和品质的影响

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DOI：10.3969/j.issn.1000-9973.2025.05.013

中图分类号：TS264.24 文献标志码：A 文章编号：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

甜面酱在我国调味品中具有重要意义，以面粉或小麦粉为主要原料，高温灭菌后加入米曲霉制曲，在一定温度下发酵制成，兼具鲜味、咸味和甜味，因其特殊的滋味和体态受到许多消费者的青睐。（剩余8332字）