假丝酵母的添加对高盐稀态酱油有机酸含量影响  

Effect of the Addition of Candida on the Content of Organic Acids in High-salt Liquid-state Soy Sauce

作　　者：韩冉[1] 张玲玲[1] 黄文烨 龚佳欣 侯丽华[1] HAN Ran;ZHANG Ling-ling;HUANG Wen-ye;GONG Jia-xin;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》2021年第5期5-9,共5页China Condiment

基　　金：2019年大学生实验室创新基金项目(1914A202)。

摘　　要：目的:研究不同时间添加假丝酵母菌对高盐稀态酱油有机酸含量的影响。方法:高盐稀态酱油在发酵的第15天、30天和45天添加假丝酵母,监测发酵过程中pH值、总酸含量以及有机酸的含量和种类,最终通过风味物质种类和可溶性无盐固形物含量的测定比较酱油的品质。结果:发酵结束后,总酸含量依次为30 d+C<15 d+C<45 d+C<空白,其中有机酸含量依次为空白<30 d+C<15 d+C<45 d+C;气相色谱-质谱检测风味物质种类以及可溶性无盐固形物含量依次为空白<30 d+C<15 d+C<45 d+C;45 d+C组酱油品质最高,风味物质种类达到73种,可溶性无盐固形物含量达到15.72 g/dL。结论:第45天添加假丝酵母的HLFSS品质最佳;假丝酵母通过增加有机酸含量提高HLFSS品质;假丝酵母添加后HLFSS的品质评价可利用有机酸含量作为依据。Objective:The effect of Candida added at different time on the content of organic acids in high-salt liquid-state soy sauce is studied.Methods:Candida is added in high-salt liquid-state soy sauce on the 15th,30th and 45th days of fermentation.The pH value,total acids'content and organic acids'content and types are monitored during the fermentation process.Finally,the quality of soy sauce is compared by the determination of flavor substances'types and soluble salt-free solids'content.Results:After fermentation,the content of total acids is 30 d+C<15 d+C<45 d+C<blank,the content of organic acid is blank<30 d+C<15 d+C<45 d+C.The types of flavor substances and the content of soluble salt-free solids detected by GC-MS are blank<30 d+C<15 d+C<45 d+C;the quality of soy sauce in 45 d+C group is the highest,with 73 types of flavor substances and 15.72 g/dL soluble salt-free solids.Conclusion:The quality of HLFSS added with Candida on the 45th day is the best;Candida can improve the quality of HLFSS by increasing the content of organic acids;the quality evaluation of HLFSS after adding Candida can take the content of organic acids as the basis.

关 键 词：高盐稀态酱油 假丝酵母 有机酸 品质 

分 类 号：TS264.21[轻工技术与工程—发酵工程]