日式控温发酵技术在酱油中的应用研究  

Applied Research of Japanese-Style Temperature-Controlled Fermentation Technology in Soy Sauce

作　　者：张志伟 周萌萌 张灵芬 刘善策 张家成 区晓鸣 ZHANG Zhiwei;ZHOU Mengmeng;ZHANG Lingfen;LIU Shance;ZHANG Jiacheng;OU Xiaoming(Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528400

出　　处：《食品安全导刊》2023年第2期100-103,共4页China Food Safety Magazine

摘　　要：本研究通过比较不同季节日式控温发酵酱油与广式自然发酵酱油氨基酸态氮、全氮、还原糖和酒精度等理化指标及色泽之间的差异,探究日式控温发酵技术在高盐稀态发酵酱油中应用的可行性。结果表明,与自然发酵酱油相比,日式控温发酵酱油氨基酸态氮和全氮含量略高且不同季节之间无显著性差异。由于控温发酵初期添加了酵母菌,控温发酵酱油还原糖含量显著降低并产生较高的酒精含量(2.0%~2.5%)。不同季节得到的控温发酵酱油品质指标及色泽差异不明显,品质基本稳定。This study aimed to explored the feasibility of Japanese-style temperature-controlled fermentation technology in the application of high-salt dilute fermented soy sauce.The amino acid nitrogen,total nitrogen,reducing sugar,and color of temperature-controlled fermented soy sauce and natural fermented soy sauce in different seasons were compared.The temperature-controlled fermented soy sauce presented slightly higher amino acid nitrogen and total nitrogen content than natural fermented soy sauce.Besides,the amino acid nitrogen and total nitrogen content were no significant difference among the temperature-controlled fermented soy sauce produced in different seasons.Due to the addition of yeast at the initial stage of temperature-controlled fermentation,the temperature-controlled fermented soy sauce presented significantly reduced reducing sugar and increased alcohol content(2.0%~2.5%).The research results showed that temperature-controlled fermented soy sauce had more stable quality.

关 键 词：日式酱油 控温发酵 酵母菌 

分 类 号：TS264.21[轻工技术与工程—发酵工程]