发酵方式对薏仁碎米酱油品质的影响  

Effect of Fermentation Methods on the Quality of Cracked Coix Seed Soy Sauce

作　　者：牟灿灿 卢红梅[1,2] 陈莉 常冬妹[1,2] 吴煜樟 MOU Can-can;LU Hong-mei;CHEN Li;CHANG Dong-mei;WU Yu-zhang(Key Lab of Fermentation Engineering and Biological Pharmacy in Guizhou Province, Guizhou University, Guiyang 550025, China;School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵阳550025 [2]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《中国调味品》2019年第5期21-27,共7页China Condiment

基　　金：贵州省科技计划(重大专项)(黔科合重大专项字[2014]6023子课题2-1项目);贵州省科技厅;贵州大学联合资金计划项目(黔科合LH字[2014]7674)

摘　　要：通过分析高盐稀态、低盐固态、自然发酵3种发酵方式对酱油发酵过程中总酸、还原糖、氨基酸态氮、全氮和可溶性无盐固形物等指标的变化及有机酸含量,探讨不同发酵方式对薏仁碎米和传统豆粕麸皮酱油品质的影响。结果表明:3种发酵工艺中,高盐稀态发酵酱油中氨基酸态氮、全氮、无盐固形物和总酸含量均高于自然发酵酱油,且氨基酸态氮、全氮和有机酸含量也高于低盐固态发酵酱油;高盐稀态薏仁碎米酱油中总酸、氨基酸态氮、全氮、无盐固形物和有机酸中乳酸、乙酸和酒石酸含量均高于传统豆粕麸皮酱油,其中全氮、氨基酸态氮和可溶性无盐固形物含量分别为1.29,0.75,11.95g/dL,达到GB/T 18186-2000一级酱油标准。结论:用薏仁碎米代替麸皮酿造酱油是可行的,且3种发酵方式中高盐稀态薏仁碎米酱油的品质最好。By analyzing the changes of total acid, reducing sugar, amino acid nitrogen, total nitrogen, soluble salt-free solids and organic acid content in soy sauce fermented by high salt dilute state, low salt solid state and natural fermentation, the effects of different fermentation methods on the quality of cracked coix seed and traditional soybean meal bran soy sauce are discussed. The results show that the content of amino acid nitrogen, total nitrogen, salt-free solids and total acid in high salt dilute state fermented soy sauce is higher than that in natural fermented soy sauce, and the content of amino acid nitrogen, total nitrogen and organic acid is higher than that in low salt solid state fermented soy sauce.The content of total acid, amino acid nitrogen, total nitrogen, salt-free solids and lactic acid, acetic acid and tartaric acid in organic acids in high salt dilute state cracked coix seed soy sauce is higher than that in traditional soybean meal bran soy sauce.The content of total nitrogen, amino acid nitrogen and soluble salt-free solids reaches 1.29, 0.75,11.95 g/dL respectively,which meets the first-class soy sauce standard of GB/T 18186-2000. The results show that it is feasible to use cracked coix seed instead of bran to brew soy sauce, and the quality of high salt dilute state cracked coix seed soy sauce is the best among the three fermentation methods.

关 键 词：薏仁碎米 酱油 发酵工艺 品质 

分 类 号：TS264.21[轻工技术与工程—发酵工程]