黑豆酱油的开发及其品质分析  

Development and quality analysis of black soybean sauce

作　　者：王鹏 王文平 续丹丹 张欣 马翛然 张建 高丽华[3] 崔金梅 郑晨曦 WANG Peng;WANG Wenping;XU Dandan;ZHANG Xin;MA Xiaoran;ZHANG Jian;GAO Lihua;CUI Jinmei;CUI Jinmei(Beijing Academy of Food Sciences,Beijing 100068,China;Beijing Food Brewing Institute,Beijing 100050,China;China Meat Research Center,Beijing 100068,China)

机构地区：[1]北京食品科学研究院,北京100068 [2]北京市食品酿造研究所,北京100050 [3]中国肉类食品综合研究中心,北京100068

出　　处：《中国酿造》2018年第10期25-30,共6页China Brewing

基　　金：国家重点研发计划资助(2016YFD0400500);北京市博士后基金(2018-ZZ-120);北京市属国有企业2018年度优秀创新团队项目

摘　　要：以黑豆为原料,采用原池浇淋工艺制备黑豆酱油,并对其品质进行分析。结果表明,黑豆酱油呈黑褐色、酱香浓郁、味道鲜美,其可溶性无盐固形物(16.62 g/100 mL)、全氮(1.53 g/100 mL)、氨基酸态氮(0.85 g/100 mL)含量均高于黄豆酱油,原花青素含量为24.2 mg/100 g,大豆异黄酮含量为6.82 mg/100 g,并可满足相关国标特级酱油要求。黑豆酱油中共鉴定出75种风味化合物,以醇类(740.54μg/kg)、醛类(230.90μg/kg)、酯类(121.01μg/kg)为主;共检测出17种游离氨基酸(含7种必需氨基酸),总含量为37 749.61μg/mL(其中必需氨基酸含量为16 793.43μg/mL)。该工艺制备黑豆酱油生产周期短、产品风味丰满,具有良好的营养保健功效及开发应用前景。Using black soybean as raw material,black soybean sauce was prepared with the spraying-extraction-in-pool technology and the quality was analyzed.The results demonstrated that black soybean sauce was dark brown with rich sauce flavor and delicious taste.The contents of soluble salt free solids(16.62 g/100 ml),total nitrogen(1.53 g/100 ml)and amino acid nitrogen(0.85 g/100 ml)were higher than those in soybean sauce.The contents of procyanidine and soybean isoflavone were 24.2 mg/100 g and 6.82 mg/100 g,respectively.These indexes met the relevant National Standards of special grade soy sauce.A total of 75 volatile compounds were identified in black soybean sauce,predominantly including alcohols(740.54μg/kg),aldehydes(230.90μg/kg),esters(121.01μg/kg).17 free amino acids,including 7 essential amino acids,were detected with the amount 37 749.61μg/ml and the amount of essential amino acids was 16 793.43μg/ml.Therefore,black soybean sauce prepared with this fermentation process had short period,in addition,the product showed full-bodied taste,rich nutrient and health benefits with good prospect in development and application.

关 键 词：黑豆酱油 品质分析 风味物质 游离氨基酸 原池浇淋工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]