酱油发酵阶段淋油穿孔对酱油品质的影响及穿孔控制技术的研究  

Effect of Soy Sauce Perforation on the Quality of Soy Sauce and the Study of Perforation Control Technology During the Fermentation Phase of Soy Sauce

作　　者：张嫱 尹何南 ZHANG Qiang;YIN Henan(Guangdong Chubang Food Co.,Ltd.,Yangjiang 529800,China)

机构地区：[1]广东厨邦食品有限公司,广东阳江529800

出　　处：《食品安全导刊》2023年第8期108-111,共4页China Food Safety Magazine

摘　　要：为确认淋油穿孔对广式高盐稀态酱油发酵品质的影响,本实验针对淋油穿孔对酱油理化和感官品质的影响进行研究,并通过调整淋油时间、淋油方式来控制穿孔率。结果表明,在广式高盐稀态发酵工艺中淋油时发生穿孔会使发酵原油的还原糖含量升高,总酸和氨基酸含量降低。同时,理化指标的变化也会对原油的感官品质造成一定程度的影响,如酸味减弱、甜味增加等。另外,淋油时间和淋油方式都会对穿孔率造成一定程度的影响。综合来看,当采用A组方式、淋油时间为4 min时,穿孔率可控制在5.21%。In order to confirm the effect of soy sauce perforation on the fermentation quality of Cantonese high-salt dilute soy sauce.In this experiment,the effects of soy sauce perforation on soy sauce physicochemical and sensory were studied,and control the perforation rate by adjusting the soy sauce perforation time and soy sauce perforation method.The results show that perforation during soy sauce immersion in the wide-sized high-salt dilute fermentation process will increase the total acid content of fermented crude soy sauce,reduce the content of sugar and amino acids,and at the same time,the change of physical and chemical indicators will also have a certain degree of influence on the sensory quality of crude soy sauce,such as reduced acidity,increased sweetness and so on.In addition,the soy sauce-going time and the soy sauce-soaked way will have a certain degree of impact on the perforation rate.Overall,when the use of Group A,soy sauce-going time of 4min,perforation rate can be controlled at 5.21%.

关 键 词：淋油 穿孔 广式 高盐稀态发酵 

分 类 号：TS264.21[轻工技术与工程—发酵工程]