CAJ | 학술논문

以35℃高温前酵条件下毛霉、根霉复合酿造腐乳及相同条件下毛霉单菌酿造腐乳为研究对象，对后酵成熟过程中主要化学组分、感官评分及蛋白质降解情况进行了测定。并以常温前酵毛霉单菌酿造的腐乳为阳性对照，对后酵9周的两组样品的主要风味成分进行了分离鉴定。结果表明：经高温前酵的混菌酿造腐乳的氨基酸态氮、水溶性蛋白及可溶性无盐固形物等化学组分与感官评分一直优于相同条件下单菌酿造腐乳。经高温前酵的混菌酿造腐乳比同条件下单菌酿造腐乳的大分子量蛋白质降解更为迅速彻底。高温前酵混菌酿造腐乳的风味物质为43种，高温前酵单菌酿造腐乳的风味物质为33种，而常温前酵单菌酿造腐乳的风味物质为42种。
이35℃고온전효조건하모매、근매복합양조부유급상동조건하모매단균양조부유위연구대상，대후효성숙과정중주요화학조분、감관평분급단백질강해정황진행료측정。병이상온전효모매단균양조적부유위양성대조，대후효9주적량조양품적주요풍미성분진행료분리감정。결과표명：경고온전효적혼균양조부유적안기산태담、수용성단백급가용성무염고형물등화학조분여감관평분일직우우상동조건하단균양조부유。경고온전효적혼균양조부유비동조건하단균양조부유적대분자량단백질강해경위신속철저。고온전효혼균양조부유적풍미물질위43충，고온전효단균양조부유적풍미물질위33충，이상온전효단균양조부유적풍미물질위42충。
The main chemical composition,sensory score and degradation of protein of sufu fermented by single strain and complex strains are determined after the prophase fermentation at 3 5 ℃.And the major flavor components of the two groups of samples post-fermented for 9 weeks are isolated and i-dentified,while sufu fermented by single strain is in positive control group.The result shows that sensory scores and the main chemical composition including amino acid nitrogen,soluble protein and water-soluble solid of sufu fermented by complex strains of Actinomucor elegans and Rhizopus oryzae are higher than those of sufu fermented by single strain of Actinomucor elegans both at 3 5 ℃.And it is found that the protein in sufu fermented by the complex strains is broken down more rapidly.Study on flavor components shows that 33 different flavor compounds are identified in sufu fermented by sin-gle strain at 35 ℃,while 43 kinds are detected in sufu brewed by complex strains under the same con-dition,and 42 kinds are determined in sufu fermented by single strain at normal temperature.