【作者】 张静；

【导师】 曹小红； 万守朋；

【作者基本信息】 天津科技大学 ， 食品工程（专业学位）， 2016， 硕士

【摘要】 酱油渣作为酿造酱油的副产物,产量大,含盐量很高,难以保存和运输。近几年国内外虽然已经着眼于对于酱油渣再次利用的研究,但是对于酱油渣的处理效果不显著,并且有关于在生产实践中综合利用酱油渣的方法比较少。本研究则通过高盐稀态酱油发酵,在不同发酵阶段榨取酱油渣后,将其添加到黄豆酱中进行发酵,从而达到酱油渣综合利用的目的。本论文分别榨取三批次不同发酵时间的酱油渣:发酵周期为5个月、5个半月和6个月的酱油渣。黄豆酱有三个发酵批次,每个发酵批次酱油渣与大曲的比例设定四个比例梯度:2:8、3:7、4:6、5:5,同时以纯黄豆酱作为空白对比。研究发现:添加了酱油渣的黄豆酱在总酸、氨基酸态氮、总氮、还原糖的含量均略低于纯黄豆酱,水分含量与纯黄豆酱持平,pH值低于纯黄豆酱;在有机酸含量方面,纯黄豆酱中检测出7种有机酸,添加了酱油渣的黄豆酱检测出了 8～9种有机酸,其中的酒石酸、乳酸在纯黄豆酱没有检测出;在挥发性风味物质方面,纯黄豆酱中检测出48种风味物质,添加了酱油渣的黄豆酱中检测出60～67种风味物质。综上所述,虽然添加了酱油渣的黄豆酱在理化指标方面低于纯黄豆酱,但是其在有机酸和挥发性风味物质方面比纯黄豆酱具有优势。实验可知,选择的酱油渣在发酵5个月时为最佳时期。大曲与酱油渣的比例为8:2时,为最适添加比例。此外,添加酱油渣的黄豆酱比纯黄豆酱的生产成本节约20.6%左右。本研究中采用的酱油渣处理方法简单,既可以实现酱油渣的回收再利用,提高了酱油渣的利用价值,也减少了直接把酱油渣作为废弃物进行填埋等方式处理所带来的环境污染问题,开拓了酱油渣利用新途径;该方法与一般的纯黄豆酱发酵工艺不同,添加了适量酱油渣,而且添加的食用盐少,使得该方法制得的黄豆酱健康环保、成本低、品质优良、风味突出,添加了酱油渣的黄豆酱在外观颜色以及产品风味方面更具优势,将会得到消费者的青睐。更多还原

【Abstract】 The waste residues of fermented soy sauce,as an abundant and salty byproduct,are hard to preserve and transport.In recent years it has attracted lots of attention home and abroad about their recycle and reuse.However,hardly any noteworthy effects were observed and fewer comprehensive utilization methods were discovered.Therefore,the soy sauce residues obtained from the different fermentation phase of the high-salt liquid-state soy sauce fermentation,were added into the soybean sauce in order for comprehensive utilization soy sauce residues.In this study,there were three batches of soy sauce residues from five months,five and a half months,and six months,respectively.There were three batches of residues additive amount,the koji/residues additive ratio of 2:8,3:7,4:6 and 5:5,respectively.Moreover,the blank control group was the one without residue addition.The results showed a slightly lower content in total acid,total nitrogen,and reducing sugar as well as a lower value in pH,while no difference in moisture content was observed.As for organic acids,seven varieties were found in the pure soybean sauce while eight to nine varieties were observed in the residue-additive sauce.The tartaric acids and lactic acids were not detected in the former sauce.As for volatile flavor components,48 varieties were found in the pure soybean sauce while 60 to 67 varieties were found in the residue-additive sauce.Above all,residue-additive sauce presented no improvement in physicochemical properties but it had advantages on organic acid contents and volatile flavor components.It also showed that the fermentation period of 5 months and the koji/residues additive ratio of 8:2 were the best option.In addition,the production cost saved by about 20.6%The method used in this study was effective in waste residue recycle,with the value of the byproduct enhanced and the environment pollution caused by landfills avoided.Furthermore,the product obtained was of fine quality,healthy effect,and distinctive flavor because of its less salt addition and moderate residue addition.Simultaneously,the attractive colors and smells given by soy sauce residue fermentation would surely won overwhelming majority of customers.更多还原