三种蛋白质原料对酱油发酵品质的影响  

Influence of three kinds of protein raw materials on quality of soy sauce

作　　者：韩秋霞[1] 邹玉红[1] 

机构地区：[1]山东科技大学化学与环境工程学院,山东青岛266510

出　　处：《中国酿造》2009年第7期142-144,共3页China Brewing

摘　　要：分别以豆粕、棉籽饼、菜籽饼为酱油发酵的主要蛋白质原料,淀粉质原料选用麸皮,采用天然晒露法和低盐固态发酵法进行酱油的实验室酿造实验,在发酵前拌曲盐水浓度设定0、6.0%、13.5%、24.6%4个盐度梯度。发酵结束后,经过浸淋得到24个酱油样品。通过对酱油样品进行感官评价和理化测定得出,低盐固态保温发酵法酿制的酱油品质优于天然晒露法酿制的酱油;对于相同的原料、相同的发酵工艺,均以盐浓度为13.5%(即13°Bé)时酱油品质最好;3种蛋白质原料得到的酱油品质优劣次序为:豆粕、菜籽饼、棉籽饼。Soybean meal, cottonseed cake and rapeseed meal were applied as the main protein raw materials for soy sauce fermentation and bran was selected as starch materials. The brewing experiments involve natural drying method and solid low-salt fermentation method in laboratory, and pre-mix seeds in the fermentation brine concentration are set as 0, 6.0%, 13.5%, and 24.6 % fbur salinity gradient. When the fermentation is over, 24 samples of soy sauce show out. The conclusion was drawn by sensory evaluation and physico-chemical determination： the quality of soy sauce brewed by laboratory low-salt solid insulation is superior to natural sun-brewed soy sauce; for the same raw materials and the same fermentation pro- cess, the soy sauce reach to best quality when salt concentration is 13.5% （ie, 13°Be ） ; the order of three protein materials contribute to the quality of soy sauce was as follows： soybean meal, rapeseed meal, cottonseed cake.

关 键 词：酱油酿造 天然晒露法 低盐固态发酵法 

分 类 号：TS262.2[轻工技术与工程—发酵工程]