王英姿，毛诗语

（贵阳味莼园食品股份有限公司，贵州惠水 550601）

摘要：采用前期室内保温速酿法发酵15 d后接入增香菌进行后期低温发酵，或接入传统自然发酵90-100 d酱醪进行后期自然发酵，全发酵过程45 d左右。通过对比分析4种发酵法产品的主要呈味成分还原糖、氨基酸态氮，风味质量乙醇、总酯与总醛，证明本研究设定的两种发酵工艺酿制的甜面酱风味品质与传统法相当，且生产周期至少缩短4个月。

关键词：甜面酱；发酵方式；发酵周期；风味质量

中图分类号：TS264.24   文献标识码：A   文章编号：1674-506X（2021）01-0087-0005

Study on Improving the Flavor Quality of Heat-preservation Instant Sweet Paste

WANG Ying-zi, MAO Shi-yu

（Guiyang Weichunyuan Food Co., Ltd., Huishui Guizhou 550601, China）

Abstract：The indoor heat preservation and rapid fermentation method was adopted in the early stage for 15 days, and then the yeast was added for the late low-temperature fermentation, or the sauce mash was added for the late natural fermentation with the traditional natural fermentation for 90-100 days, and the full fermentation process lasted for about 45 days. Through the comparison and analysis of the main flavor components, reducing sugars, amino nitrogen, flavor quality ethanol, total esters and total aldehydes of the four fermentation products, it was proved that the flavor quality of the sweet paste made by the two fermentation processes set in this study was comparable to that of the traditional method, and the production cycle was shortened by at least 4 months.

Keywords：sweet paste; fermentation mode; fermentation cycle; flavor quality

doi：10.3969/j.issn.1674-506X.2021.01-015

收稿日期：2020-05-10

作者简介：王英姿（1969-），女，食品工程师。研究方向：发酵调味品。

引文格式：王英姿,毛诗语.改善保温速酿甜面酱风味质量的研究[J].食品与发酵科技,2021,57(1):86-89,106.