【摘要】 以小麦面粉为原料，南美白对虾加工副产物（虾壳、虾头）的酶解液为发酵液，KCl与NaCl混合物为发酵用盐，米曲霉为发酵菌种，制备1种低盐虾味面酱。通过单因素实验和响应面试验优化发酵工艺，通过氨基酸态氮（AAN）含量、还原糖含量、总酸含量和感官分析对面酱品质进行评价，并利用顶空气相离子迁移谱技术分析发酵过程中挥发性化合物的变化。结果表明：最佳工艺条件为酶解液与水的质量比93∶7,KCl与NaCl质量比67∶33，发酵温度44℃，发酵时间20 d，米曲霉添加量5%。在最佳条件下，面酱成品的氨基酸态氮含量为（0.61±0.01） g/100 g，还原糖含量为（37.22±0.04） g/100 g，总酸含量为（1.77±0.02）%，食盐含量为（8.54±0.24）%。面酱整体为红棕色，风味良好。从发酵过程中共鉴定到76种香气成分，绝大部分挥发性物质在发酵后产生。更多还原

【Abstract】 A low-salt and shrimp-flavored flour paste was prepared using wheat flour as raw material, enzymatic digest of South American white shrimp processing by-products(shells and heads) as fermentation broth, a mixture of KCl and NaCl as fermentation salt, and the Aspergillus oryzae as fermentation strain; the fermentation process was optimized by single-factor and response surface experiments; the quality of the flour paste was evaluated by sensory analysis and content of amino acid nitrogen, reducing sugar, and total acid; and the changes of volatile compounds during the fermentation process were analyzed by headspace gas ion mobility spectrometry. The results showed that the optimal process conditions were 93∶7 mass ratio of enzymatic digestion solution to water, 67∶33 mass ratio of KCl to NaCl, 44 ℃ fermentation temperature, 20 d fermentation time, and 5% addition of Aspergillus oryzae; under the optimal conditions of flour paste, the content of amino acid nitrogen was(0.61±0.01) g/100 g, the content of reducing sugar was(37.22±0.04) g/100g, the content of total acid was(1.77±0.02)%, and the content of salt was(8.54±0.24)%. The overall red-brown color of the flour paste was good in flavor; 76 aroma components were identified during the fermentation process, and most of which were produced after the fermentation.更多还原