复合发酵法优化低盐黑豆酱油风味研究  

Study on Optimization of the Flavor of Low-Salt Black Bean Soy Sauce by Compound Fermentation Method

作　　者：冉伟[1] 姜婷婷 李兴华[1] 李想[1] RAN Wei;JIANG Ting-ting;LI Xing-hua;LI Xiang(Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2022年第12期66-72,共7页China Condiment

基　　金：国家自然科学基金项目(2016YFC1300200);四川旅游学院自然科学重点项目(19SCTUZZ12)。

摘　　要：选择嗜盐四联球菌(Tetragenococcus halophilus)和鲁氏接合酵母(Saccharomyces rouxii)作为外加复合发酵菌种。以感官评分和氨基态氮含量为指标,通过单因素试验和响应面法优化低盐黑豆酱油生产工艺,确定最佳工艺:发酵时间为90 d,发酵温度为30℃,鲁氏接合酵母菌接种量为1.9%,嗜盐四联球菌接种量为1.2%,该工艺条件下生产的低盐黑豆酱油品质最佳,感官评分为95.88,氨基态氮含量为8.45 mg/mL。并对最佳工艺条件生产的低盐黑豆酱油与传统发酵法制备的低盐黑豆酱油在品质上进行了对比分析,研究发现,复合发酵法制备的低盐黑豆酱油在氯化钠含量、可溶性无盐固形物含量及感官评分上均优于传统发酵法制备的低盐黑豆酱油,添加菌种的低盐黑豆酱油游离氨基酸总量有了显著提升,挥发性风味物质总量达69种,比传统发酵法多20种,达到特级酱油标准,说明复合发酵法在改善低盐黑豆酱油品质方面具有积极的作用。Tetragenococcus halophilus and Saccharomyces rouxii are selected as additional compound fermentation bacteria.With sensory score and amino nitrogen content as the indicators,the production process of low-salt black bean soy sauce is optimized through single factor test and response surface methodology,and the best process is determined as follows:fermentation time is 90 d,fermentation temperature is 30℃,the inoculation amount of Saccharomyces rouxii is 1.9%,the inoculation amount of Tetragenococcus halophilus is 1.2%.The low-salt black bean soy sauce produced under such process has the best quality,with the sensory score of 95.88 and the amino nitrogen content of 8.45 mg/mL.The quality of low-salt black bean soy sauce produced under the best process conditions and the quality of low-salt black bean soy sauce prepared by traditional fermentation method are compared and analyzed.Through this study,it is found that the low-salt black bean soy sauce prepared by the compound fermentation method is superior to the low-salt black bean soy sauce prepared by the traditional fermentation method in sodium chloride content,soluble salt-free solid content and sensory score.The low-salt black bean soy sauce with added bacteria has a significant increase in the total amount of free amino acids,and the total number of volatile flavor substances reaches 69 kinds,20 kinds more than that of traditional fermentation method,reaching the standard of special-grade soy sauce,which indicates that the compound fermentation method has a positive effect on improving the quality of low-salt black bean soy sauce.

关 键 词：低盐黑豆酱油 复合发酵法 工艺优化 风味分析 

分 类 号：TS264.21[轻工技术与工程—发酵工程]