【摘要】 为了提高低盐固态酱油的风味,实验中以沪酿3.042米曲霉通风制曲,采用淋浇工艺发酵。对成品酱油理化指标、感官指标和挥发性风味成分的测定分析,结果表明:采用淋浇工艺酿制的酱油氨态氮含量平均提高7.24%,氨基酸转化率平均提高1.38%;挥发性风味成分醇类、酯类、酚类等比对照组多20种,酱油中主要风味物质4-乙基愈创木酚(4-EG),4-乙基苯酚(4-EP),4-羟基-2-乙基-5甲基-3-呋喃酮(HEMF)都有一定含量。更多还原

【Abstract】 In order to improve the quality and the out put of soy sauce,spraying-extraction technology was adopted.Compared of physicochemical index and sensory index and volatile flavor compounds among finished soy sauce,and point out:the content of ammonia nitrogen and the conversion of ammonia nitrogen was improved 7.24% and 1.38% on average specially.The species of volatile falvour compounds was incerased 20 kinds,and the cotent of alcohols,esters and phenols was increased respectively.4-EG,4-EP and HEMF of which main compounds of soy sauce were found in spraying-extraction soy sauce.更多还原