To investigate the effect of different yeasts and fermentation cycle selection on sweet flour paste,we chose 40 h as the koji making time and 9 : 1 as the ratio of flour and soy protein isolate powder. The results showed that T yeast improved the total acid and amino nitrogen content,compared with other groups.In the type and content of organic acids in the yeast,adding T and T S group had advantages,furthermore,T S group was better than other groups in the types of flavors and ferment 45 days were better than 30 days.Sensory evaluation showed that the score of adding the yeast groups were higher than the control group,adding T S group particu-larly mellow feeling to score,ferment 45 days still have an advantage over other groups,and the full-bodied score was more than the 30 days of fermentation.During the fermentation process of the new sweet flour paste substrate,adding T S yeast,ferment 45 days could produce a better flavor of sweet flour paste.%在制曲时间40 h,原料质量为比面粉:大豆分离蛋白粉=9:1的基础上制作甜面酱,研究不同酵母种类及添加方式对甜面酱风味的影响.结果表明:添加易变球拟酵母(Torulopsis versatilis,T),酱醪的总酸和氨基酸态氮含量较高.在添加T酵母和先T酵母后鲁氏酵母(Saccharomyces rouxii,S)组中,有机酸的种类和含量更有优势;在先T酵母后S酵母组中,各类挥发性风味物质较其他组具有优势,均在发酵周期45 d比30 d时有优势.感官评价结果表明,添加酵母组的各项得分较空白组高,先T酵母后S酵母组在其他各项指标得分均不低于其他组别的情况下,醇厚感的得分尤为突出,发酵45 d时仍较其他组别有优势,且醇厚感得分比发酵30 d时有所增加.结果证实,在新型甜面酱基质的发酵过程中,先加T酵母后加S酵母,发酵45 d能制作出风味更好的甜面酱.
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