发酵温度对高盐稀态酱油原油品质的影响  

Effects of fermentation temperature on the quality of soy sauce

作　　者：尹文颖[1] 崔春[1] 陈玲[1] 林宗毅[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品工业科技》2014年第2期154-157,161,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划子课题(2012AA021302);"十二五"国家科技支撑计划子课题(2012BAK17B11);"十二五"国家科技支撑计划子课题(2012BAD34B03-3;2013AA102106-02)

摘　　要：研究了不同发酵温度(35、25℃、自然)对高盐稀态酱油原油品质的影响。结果表明,高盐稀态酱油在25℃下发酵品质最好,发酵60d后总氮含量为1.23g/100mL,氨基酸态氮为0.74g/100mL,总酸和还原糖分别为2.03、3.37g/100mL,pH为4.60。25℃下发酵酱油的氨态氮含量与35℃和自然发酵的酱油相比,分别高出了11.68%和8.55%,而且25℃发酵的酱油其游离氨基酸总量也最高,为55.67mg/mL,其中必需氨基酸占43.97%,鲜味氨基酸占29.20%,甜味氨基酸占22.06%,均高于35℃和自然发酵的酱油。25℃发酵酱油的赖氨酸含量为3.91mg/mL,分别比35℃和自然发酵酱油高出16.37%和15.69%。The effects of different fermentation temperature（35,25℃,natural） on the quality of soy sauce had been explored. The results showed that the high-salt diluted soy sauce fermenting under 25℃ exhibited the best quality. The total nitrogen content of 25℃ sample turned to 1.23g/100mL after 60 days＇ fermentation,and its total acid,reducing sugar content and pH was 2.03g/100mL,3.37g/100mL and 4.60 respectively. The amino acid nitrogen content of 25℃ sample（0.736g/100mL） was found to be the highest and superior to that of 35℃ and natural samples by 11.68% and 8.55% respectively. Also temperature imposed effects on the free amino acid of soy sauce. 25℃ sample was found to have the highest content. Its essential,umami and sweet amino acids accounted for 43.79%,29.20% and 22.06% respectively. In addition,Lysine content in soy sauce was determined. It was learned that under 25℃ fermentation Lysine content was 3.91mg/mL and higher than that of 35℃ and natural samples by 16.37% and 15.69% respectively.

关 键 词：酱油 发酵温度 总氮 氨基酸态氮 

分 类 号：TS201.1[轻工技术与工程—食品科学]