【作者】 蒋予箭； 张海珍； 陈敏；

【Author】 Yujian Jiang;Haizhen Zhang;Min Cen;School of Food Science and Biotechnology,Zhejiang Gongshang University;

【机构】 浙江工商大学食品与生物工程学院；

【摘要】 采用豆粕和麸皮(配比6:4)为原料,沪酿3.042米曲霉单菌种制曲,成曲以1:2比例添加18°Be′盐水,进行酱油发酵实验。通过酿造过程中酱醅理化指标跟踪检测以及成品酱油感官评价、挥发性风味成分分析,考察发酵温度对高盐稀态酱油发酵过程的影响。结果表明:发酵温度显著影响蛋白质和淀粉原料的分解速率,在15-41℃的发酵温度范围内,酱油的氨态氮、红色指数、总氮含量与发酵温度呈正相关;15℃低温发酵一个月后,升温至30℃发酵两个月的工艺所酿酱油还原糖含量较高、风味化合物含量较高、香气与滋味得分值高。更多还原

【Abstract】 Soybean powder and wheat branwere used as raw materials(proportion 6:4),and Shanghai brewing 3.042 Aspergillus oryzae as the single strain to make koji.Then add 18°Be’ brine by the proportion of 1:2 into the koji,to conduct soy sauce fermentation experiments.According to the tracking test of physical and chemical indicators of the fermentation,the sensory evaluation of the soy sauce and the determination of volatile flavor components,this study investigated that the temperature of fermentation had a significant influence on the decomposition ratios of protein and starch in the high-salt liquid fermentation.Between15 ℃ to 41 ℃,the contents of the ammonia nitrogen and reducing sugar,the red index,and the level of the total nitrogen were positive related to the temperature of fermentation.The soy sauce obtained from fermentation temperature of 15 ℃ for a month followed by rising to 30 ℃ for 2 months,received the highest scores in aroma and taste,with the highest contents and most abundant of flavor compounds.更多还原