芹菜叶复配黄豆酱油的工艺设计及优化  

Process Design and Optimization of Compound Soybean Soy Sauce with Celery Leaves

作　　者：周晓清 杨巍巍 岳虹 岳祺圣 杨兴祥 马越 李淑珍 ZHOU Xiao-qing;YANG Wei-wei;YUE Hong;YUE Qi-sheng;YANG Xing-xiang;MA Yue;LI Shu-zhen(School of Public Health,Shenyang Medical College,Shenyang 110034,China;School of Basic Medicine,Shenyang Medical College,Shenyang 110034,China)

机构地区：[1]沈阳医学院公共卫生学院,沈阳110034 [2]沈阳医学院基础医学院,沈阳110034

出　　处：《中国调味品》2022年第2期137-141,共5页China Condiment

基　　金：辽宁省科学技术厅社发攻关及产业化重点研发项目(2017225065);国家级大学生创新创业训练计划项目(201810164004);沈阳医学院校级大学生课题(20198002)。

摘　　要：为提高芹菜副产物的利用率,以芹菜叶汁和黄豆酱油为主要原料制作芹菜叶复配黄豆酱油。以芹菜叶汁、浸泡时间、蛋白调味液为自变量,进行单因素试验和三因素三水平的响应面试验确定三者对芹菜叶复配黄豆酱油感官得分的影响,获得最佳配比,并根据GB 2717—2018《食品安全国家标准酱油》对酱油进行理化和卫生检验。结果表明,芹菜叶复配黄豆酱油的最佳配比为芹菜叶汁添加量16%、浸泡时间3 d、蛋白调味液添加量5%时芹菜叶复配黄豆酱油的风味最好,感官得分最高。在最佳工艺条件下,芹菜叶复配黄豆酱油的氨基酸态氮含量为0.63 g/dL,可溶性无机盐固形物含量为12.73 g/dL,卫生指标符合国家标准。In order to improve the utilization rate of celery by-products,celery leaves juice and soybean soy sauce are used as the main raw materials to make compound soybean soy sauce with celery leaves.Using celery leaves juice,soaking time and protein flavoring liquid as the independent variables,a single-factor test and a three-factor and three-level response surface test are conducted to determine the effects of the three factors on the sensory score of compound soybean soy sauce with celery leaves,and the best ratio is obtained.The physicochemical and health tests of soy sauce are conducted according to GB 2717-2018 National Standard for Food Safety-Soy Sauce.The results show that the best ratio of compound soybean soy sauce with celery leaves is 16%celery leaves juice,3 d soaking time,5%protein flavoring liquid,compound soybean soy sauce with celery leaves has the best flavor and the highest sensory score.Under the best technological conditions,the amino acid nitrogen content of compound soybean soy sauce with celery leaves is 0.63 g/dL,the content of soluble inorganic salt solids is 12.73 g/dL,and the hygienic indicators meet the national standards.

关 键 词：芹菜叶 复配酱油 响应面分析 工艺 风味 

分 类 号：TS264.21[轻工技术与工程—发酵工程]