鲁氏酵母不同时间的添加对高盐稀态酱油的影响  

Effect of Addition of Saccharomyces rouxii at Different Time on High-salt Dilute Soy Sauce

作　　者：韩冉[1] 张珊[1] 余倩倩 侯丽华[1] HAN Ran;ZHANG Shan;YU Qian-qian;HOU Li-hua(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《中国调味品》2020年第9期1-4,共4页China Condiment

基　　金：天津科技大学大学生实验室创新基金(1814A208)。

摘　　要：目的:研究不同时间添加鲁氏酵母菌对高盐稀态酱油的影响。方法:发酵过程中监测总酸和氨基酸态氮含量,发酵结束后测定酸类物质含量和风味物质种类,比较酵母的不同添加时间对酱油品质的影响。结果:在第30天添加鲁氏酵母菌S1效果最优;在第45天添加鲁氏酵母菌S2效果最优;最佳发酵方法为在第30天添加S1后在第45天添加S2酵母进行混合发酵。结论:同一种酵母不同株间添加时间的不同会对酱油发酵效果产生不同影响,不同种类酵母在不同时段添加的混合发酵效果更优。Objective:To study the effect of adding Saccharomyces rouxii at different time on high-salt dilute soy sauce.Methods:The content of total acid and amino acid nitrogen is monitored during the fermentation process.The content of acids and the types of flavor substances are detected after the fermentation,the effects of different adding time of yeast on the quality of soy sauce are compared.Results:The effect of adding Saccharomyces rouxii S1 on the 30^th day is the best;the effect of adding Saccharomyces rouxii S2 on the 45^th day is the best;the best fermentation method is adding S1 on the 30^th day and then adding S2 on the 45th day for mixed fermentation.Conclusion:Different adding time between different strains of the same kind of yeast has different effects on the fermentation effect of soy sauce,and the mixed fermentation effect of different kinds of yeast added at different time is better.

关 键 词：高盐稀态酱油 鲁氏酵母 添加时间 

分 类 号：TS264.21[轻工技术与工程—发酵工程]