改善低盐固态酱油风味的研究  

Improvement of soy-sauce flavor during the low-salt solid-state fermentation

作　　者：崔琪[1] 鲁梅芳[1] 侯丽华[1] 王春玲[1] 李园园[1] 耿玉凤[1] 王园园[1] 

机构地区：[1]天津科技大学食品营养与安全教育部重点实验室,天津300457

出　　处：《中国酿造》2011年第2期18-21,共4页China Brewing

基　　金：国家"十一五"科技支撑计划项目(2009BADB9B05);国家自然科学基金(31071589);天津市科技支撑重点项目(10ZCZDSY07000);国家科技支撑计划资助项目(2007BAK36B00)

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。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.

关 键 词：低盐固态 耐盐酵母 风味 淋浇 

分 类 号：TS264.2[轻工技术与工程—发酵工程]