酸性蛋白酶对发酵黄豆酱品质的影响

该实验通过在黄豆酱发酵过程中添加酸性蛋白酶，考察不同酸性蛋白酶添加量对黄豆酱理化指标和挥发性风味成分的影响。结果表明，添加酸性蛋白酶可促进黄豆酱发酵过程中蛋白质水解，提高黄豆酱氨基酸态氮的含量，其中0.05%添加量的提升效果最好，并有显著性差异（P＜0.05）；而且添加酸性蛋白酶显著提高了酱醅中挥发性酯类、醇类和酸类成分含量（P＜0.05）。但挥发性风味成分的含量并未随着酸性蛋白酶添加量的增加而增多。此外，添加酸性蛋白酶的黄豆酱感官评分也显著高于对照（P＜0.05）。因此，酸性蛋白酶可促进黄豆酱发酵并提高其品质。

Effect of acid protease on quality of fermented soybean paste

The effects of acid protease addition on physicochemical indexes and volatile flavor components of soybean paste were studied by adding acid proteases during fermentation process of soybean paste. The results showed that the addition of acid protease could promote the protein hydrolysis and increase the amino acid nitrogen contents. Among them, the improvement effect for addition 0.05% was optimal with significant difference (P＜0.05); Moreover, the addition of acid protease significantly increased the contents of volatile esters, alcohols and acids in the paste (P＜0.05). However, the contents of volatile flavor components did not increase with increase of acid protease addition. In addition, the sensory score of soybean paste with acid protease addition was also significantly higher than that of the control (P＜0.05). Therefore, the acid protease could promote the fermentation and improve the quality of soybean paste.