不同盐度对酱油发酵中酵母自溶及酱油风味的影响  

Effect of Different Salinity on Yeast Autolysis and Soy Sauce Flavor in Soy Sauce Fermentation

作　　者：丁婷婷 赵悦 张梦丽 冯怡华 张刚 刘配莲 王春玲[1] DING Ting-ting;ZHAO Yue;ZHANG Meng-li;FENG Yi-hua;ZHANG Gang;LIU Pei-lian;WANG Chun-ling(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;COFCO Oils&Grains Industries(Feixian County)Co.,Ltd.,Linyi 276000,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]费县中粮油脂工业有限公司,山东临沂276000

出　　处：《中国调味品》2023年第7期14-19,共6页China Condiment

基　　金：天津市科技计划项目(20YDTPJC00270);企业合作课题(FXZL-CYZX-2022-006)。

摘　　要：对酵母在酱油发酵过程中的自溶现象及对成品酱油风味的影响进行了研究,酱油理化指标均在正常范围内。细胞数变化结果表明,20%盐度发酵时,酵母生长速度最慢,死亡率最高,达到72.9%;而16%和12%盐度发酵组死亡率分别为61.7%、52.8%。染色图片表明,随着发酵的进行,细胞结构均受到不同程度的破坏,呈现出明显的蓝色。风味分析实验表明,20%盐度发酵组细胞自溶加速,同时过度抑制酵母生长,不利于酱油风味的形成,12%盐度发酵组酵母细胞数量最高,其酸类物质含量也明显高于其他两组,过多的酸类物质会使酱油产生不良气味,影响酱油的感官品质。综合实验结果表明,16%盐度发酵组有利于酱油的发酵以及酱油综合风味的形成。The autolysis phenomenon of yeast in the fermentation process of soy sauce and its effect on the flavor of finished soy sauce product are studied.The physical and chemical indexes of soy sauce are all in the normal range.The results of cell number changes show that when fermenting at 20%salinity,the yeast growth speed is the slowest and the mortality rate is the highest,reaching 72.9%,while the mortality rates of the 16%and 12%salinity fermentation groups are 61.7%and 52.8%respectively.The staining images show that the cell structure is damaged to varying degrees as the fermentation goes on,showing a distinct blue color.The flavor analysis experiment shows that cell autolysis of 20%salinity fermentation group accelerates.At the same time,the growth of yeast is excessively inhibited,which is not conducive to the formation of soy sauce flavor.The 12%salinity fermentation group has the largest number of yeast cells,and its acids'content is also significantly higher than that of the other two groups.Excessive acids will make soy sauce have bad flavor and affect the sensory quality of soy sauce.The comprehensive experiment results show that the 16%salinity fermentation group is more conducive to the fermentation of soy sauce and the formation of comprehensive flavor of soy sauce.

关 键 词：酱油 鲁氏接合酵母 自溶 风味 

分 类 号：TS264.21[轻工技术与工程—发酵工程]