In this study,the soy protein isolate powder was added in traditional sweet flour paste.To investigate a new type of sweet flour paste,we used the low-salt solid soy sauce fermentation process,through detection of physical and chemical indicators,organic acids and volatile flavor compounds in conjunction with the sensory evaluation, to determine the koji making time and ratio of raw materials. The results showed that the glucoamylase activity and protease activity of different ratio of raw materials at 40 h were highest during making koji.When the ratio of raw materials flour and soy protein isolate powder was 9:1(mass ratio)and the koji making time was 40 h, the physical and chemical indicators were reasonable. 7 kinds of organic acids were detected and the content of tartaric acid,malic acid,acetic acid,lactic acid and citric acid was higher than that of other groups. The detection of volatile flavor compounds was in most species, 36 species. The sensory evaluation scores on other indicators scored were no less than the case of other groups,particularly full-bodied score.%在传统的甜面酱原料中添加大豆分离蛋白粉,采用低盐固态酱油发酵工艺,通过对理化指标、有机酸含量及挥发性风味物质的分析并结合感官评价,优化了制曲时间和原料配比,研制一种新型的甜面酱.结果表明:不同原料配比制作的大曲均在40 h时糖化酶活力和蛋白酶活力达到最高;当原料配比面粉:大豆分离蛋白粉为9:1(质量比)时,制曲时间为40 h,制得的面酱产品检出有机酸7种,酒石酸、苹果酸、乙酸、乳酸和柠檬酸等含量均较其发酵组有优势,检出的挥发性风味物质种类最多,为36种;感官评价得分在其他各项指标得分均不低于其他组的情况下,醇厚感得分尤为突出.
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