【摘要】 重点采用淋浇工艺添加耐盐酵母,研究其对低盐固态酱油风味的影响,探讨了耐盐酵母在酱汁中的生长情况及其对酱汁风味的影响、传统和淋浇工艺酱醅中风味物质的动态变化进行对比分析。结果表明,T酵母更适合在酱汁中生长;选择淋浇工艺适时添加T酵母的酱醅中乙醇含量提高了77.9%,异丁醇提高了98.7%,HEMF提高了2.3倍,酒石酸、柠檬酸和琥珀酸总含量提高了31.1%。因此,淋浇工艺合理添加耐盐酵母可显著提高低盐固态酱油的风味。更多还原

【Abstract】 The influence of adding salt-tolerant yeast on flavor of soy sauce was studied in this paper.The growth of yeasts and production of aroma compounds in two different technologies were investigated.The results showed that yeast T grew well in the soy-sauce mash.Ethanol was improved by up to 77.9% and isobutyl alcohol was raised by 98.7%.Moreover,HEMF was enhanced by about 2.3 folds.The concentrations of tartaric acid,citric acid and succinic acid total were improved by 31.1% compared with those of the control.Therefore,flavor of soy sauce can be improved using spraying-extraction technology with yeast T.更多还原