文档介绍：中国科技论文在线
不同加盐量对豆豉后发酵过程中理化特性
及抗氧化活性的影响#
程伟伟，蒋爱民，沈小璐**
5 （华南农业大学食品学院，广州 510000）
摘要：探究了食盐添加量对阳江豆豉后发酵过程的影响。后发酵阶段，添加 8%、10%、12%
的食盐后发酵 30 天。结果显示：随着盐度的增加，豆豉的总酸减少、pH 值降低；盐度越
大，硬度和咀嚼性越大，口感下降；含盐量越低，豆豉的色泽越暗；高盐不利于氨基态氮
和γ-PGA 的生成，并且对豆豉的抗氧化活性有抑制作用，最终确定 8%为较适宜的加盐
10 量，但在风味上有待进一步优化提高。
关键词：食品科学；豆豉；后发酵；抗氧化活性
中图分类号：
Effect of salt content on physicochemical properties and
15 antioxidant activity during post-fermentation of douchi
CHENG Weiwei, JIANG Aimin, SHENG Xiaolu
(Food college，South China Agriture University，Guangzhou 510000)
Abstract: In this paper，the impact of salt content on post-fermentation of douchi was studied. In
the post-fermentation stage, adding 8%, 10%, 12% of salt fermentation for 30 days. The results
20 showed that, with the increase of salinity, the total acids and pH decreased, the hardness and
chewiness increased, which shallowed the color and declined the taste of douchi. The high salinity
was bad for producing the total amino acid nitrogen and γ-P