鸡蛋酱油原料熟制和制曲条件优化及挥发性成分分析  

Optimization of Steaming and Koji-Making Conditions and Analysis of Volatile Componentsin Egg Soy Sauce

作　　者：车莹 褚彦钧 田笑 吕莹 智秀娟 仝其根 Che Ying;Chu Yanjun;Tian Xiao;LüYing;Zhi Xiujuan;Tong Qigen(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206;Beijing Key Laboratory of Food Quality and Safety,Beijing 100022;Beijing Engineering Center for Egg Safety Production and Processing,Beijing 100094)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]食品质量与安全北京实验室,北京100022 [3]蛋品安全生产与加工北京市工程研究中心,北京100094

出　　处：《中国食品学报》2023年第7期289-306,共18页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0400300,2018YFD0400305)。

摘　　要：为开发鸡蛋酱油,采用米曲霉菌粉沪酿3.042制曲,利用单因素和响应面试验,优化鸡蛋酱油原料熟制和制曲的工艺条件,并通过GC-IMS方法分析鸡蛋酱油的挥发性有机化合物。结果表明,原料熟制的最佳条件为:熟料水分含量50%,熟制温度95℃,熟制时间52 min,在该条件下得到成曲的中性蛋白酶活力为2 418.5 U/g干曲,感官评价81.9分。制曲的最佳条件为:环境湿度86%,制曲时间54 h,麦麸添加量32%,在该条件下得到成曲的中性蛋白酶活力为2 970.3 U/g干曲,感官评价为94.5分。GC-IMS分析结果表明,鸡蛋酱油中共鉴定出挥发性有机物87种,主要有酯类、醇类、酮类、醛类,与大豆酱油相比风味物质差异较大,其主要风味成分为1-戊烯-3-醇、2-己醇、2-甲基丁醇、2-戊醇、2,3-戊二酮、3-戊酮、2-甲基丁酸甲酯、乙酸戊酯、丙烯酸乙酯、丁酸甲酯、四氢呋喃、糠醛、己醛、反式-2-辛烯醛、丁酸等物质。试验结果表明,采用鸡蛋制作酱油曲是可行的,研究结果为后续制作鸡蛋酱油打下基础。In order to develop egg soy sauce,Aspergillus oryzae HN3.042 was used for Koji-making,and the processing conditions were optimized by single factor and response surface methods.The volatile organic compounds(VOCs)in egg sauce were studied by GC-IMS.The results showed that the optimum conditions of raw material steaming were as follows:moisture content of the raw material was 50%,temperature of the raw material was 95℃,and time of raw material steaming was 52 min.Under these conditions,the neutral protease activity was 2418.5 U/g,and the sensory score was 81.9.The optimum conditions for Koji-making were as follows:ambient humidity was 86%,time of Koji-making was 54 h,addition amount of wheat bran was 32%.Under these conditions,the neutral protease activity was 2970.3 U/g,and the sensory score was 94.5.The results of GC-IMS analysis showed that there were 87 kinds of Volatile organic compounds in egg soy sauce,including esters,alcohols,ketones,aldehydes.The flavor components of egg soy sauce are different from that of soybean soy sauce.The relative main flavor components of egg soy sauce are 1-pentene-3-ol,2-hexanol,2-methyl-butanol,2-pentanol,2,3-pentanedione,3-pentanone,methyl 2-methyl butyrate,pentyl acetate,ethyl acrylate,methyl butyrate,oxolane,furfural,hexanal,trans-2-octenonal,butyric acid and other substances.The results showed that it is feasible to make soy sauce koji with eggs,which laid a foundation for the subsequent fermentation of egg soy sauce.

关 键 词：鸡蛋酱油 工艺优化 气相色谱-离子迁移谱 挥发性有机化合物 

分 类 号：TS264.21[轻工技术与工程—发酵工程]