不同酿造工艺对黑豆酱油理化特性和感官品质的影响  

Effects of Different Brewing Techniques on Physicochemical Properties and Sensory Quality of Black Bean Soy Sauce

作　　者：牛丽丽[1] 崔艳 闫志华 刘先印 刘恺 卢婷[1] 宋茜[1] NIU Lili;CUI Yan;YAN Zhihua;LIU Xianyin;LIU Kai;LU Ting;SONG Qian(Tianjin Limin Condiment Co.,Ltd.,Tianjin 300308,China;College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津市利民调料有限公司,天津300308 [2]天津农学院食品科学与生物工程学院,天津300384

出　　处：《食品研究与开发》2023年第18期88-93,共6页Food Research and Development

基　　金：天津市科技计划项目(20YDTPJC01400)。

摘　　要：采用低温酿造、常温酿造和高温酿造工艺发酵黑豆酱油,检测发酵过程中3组酱油的理化指标和感官指标。结果发现:低温酿造组原油品质高,氨基酸态氮含量为(1.02±0.10)g/100 mL,全氮含量为(1.65±0.17)g/100 mL,色值为14±1,香气浓郁、滋味芳醇;常温酿造组原油品质较均衡,氨基酸态氮含量为(0.88±0.09) g/100 mL,全氮含量为(1.60±0.15)g/100 mL,色值为11±1;高温酿造组原油品质一般,氨基酸态氮含量为(0.84±0.08)g/100 mL,全氮含量为(1.54±0.15)g/100 mL,色值为9±1,酱香浓郁、黏稠适中。By using low-temperature brewing,room-temperature brewing,and high-temperature brewing techniques to ferment black bean soy sauce,the physicochemical and sensory indicators of three groups of soy sauce during the fermentation process were tested.The results showed that the low-temperature brewing group had high-quality crude oil,with an amino acid nitrogen content of(1.02±0.10)g/100 mL,a total nitrogen content of(1.65±0.17)g/100 mL,a color value of 14±1,as well as a rich aroma and mellow taste.The quality of crude oil in the room-temperature brewing group was relatively balanced,with an amino acid nitrogen content of(0.88±0.09)g/100 mL,a total nitrogen content of(1.60±0.15)g/100 mL,and a color value of 11±1.The quality of crude oil in the high-temperature brewing group was average,with an amino acid nitrogen content of(0.84±0.08)g/100 mL,a total nitrogen content of(1.54±0.15)g/100 mL,a color value of 9±1,and a strong sauce aroma with moderate viscosity.

关 键 词：黑豆 酱油 低温酿造 常温酿造 高温酿造 

分 类 号：TS264.21[轻工技术与工程—发酵工程]