不同脱盐方式对酱油品质的影响  

Effects of different desalination processes on quality of soy sauce

作　　者：李桂娟 郑明静 李志朋 伍菱[1,2,3] 姜泽东 LI Gui-Juan;ZHENG Ming-Jing;LI Zhi-Peng;WU Ling;JIANG Ze-Dong(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China)

机构地区：[1]集美大学海洋食品与生物工程学院,厦门361021 [2]福建省食品微生物与酶工程重点实验室,厦门361021 [3]大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,大连116034 [4]厦门市食品与生物工程技术研究中心,厦门361021

出　　处：《食品安全质量检测学报》2023年第19期297-305,共9页Journal of Food Safety and Quality

基　　金：厦门市海洋与渔业发展专项资金项目(21CZP005HJ07)。

摘　　要：目的研究日晒、加热浓缩结晶和电渗析脱盐技术对酱油品质的影响,研制高效实用的酱油脱盐工艺。方法以氨基酸态氮、可溶性无盐固形物、游离氨基酸含量和感官评分作为指标,比较不同工艺制备的低盐酱油的营养与感官品质。结果日晒浓缩结晶、加热浓缩结晶和电渗析处理酱油的脱盐速率分别为0.22%/h、0.41%/h和21%/h,可溶性无盐固形物损失率分别为22.44%±2.23%、4.62%±0.67%和68.61%±1.07%,相应的感官评分为25.8、28.8和23.1(原酱油为27.2)。日晒浓缩结晶和电渗析脱盐酱油的氨基酸态氮损失率分别为4.65%±0.47%和28.51%±0.52%,总游离氨基酸损失率为36.24%±1.35%和64.34%±0.54%;而加热浓缩结晶脱盐的氨基酸态氮和总游离氨基酸增加了14.17%±0.43%和78.35%±3.02%。结论采用日晒和加热浓缩结晶脱盐制备低盐酱油速率较慢,但其氨基酸态氮、可溶性无盐固形物和游离氨基酸的损失率明显比电渗析的低,且综合感官质量更好。本研究结果可为酱油及其他食品的脱盐提供参考,有利于解决因高盐饮食引起的健康问题。Objective To explore an efficient and practical desalinating process,study the effect of sunlight concentrated crystallization,heating concentrated crystallization and electrodialysis on the quality of soy sauce.Methods The content of amino acid nitrogen,soluble salt-free solids,free amino acids and sensory evaluation were used as indicators,thus to compare the nutrients and sensory quality of low-salt soy sauce with the different desalination processes.Results The desalination rates of soy sauce desalted by sunlight concentrated crystallization,heating concentrated crystallization and electrodialysis were 0.22%/h,0.41%/h and 21%/h,respectively;their loss rates of soluble salt-free solids were 22.44%±2.23%,4.62%±0.67%and 68.61%±1.07%,respectively,and the corresponding sensory evaluation score were 25.8,28.8,and 23.1,respectively(original soy sauce:27.2).For sunlight concentrated crystallization and electrodialysis desalted soy sauce,the loss rates of amino acid nitrogen were 4.65%±0.47%and 28.51%±0.52%,and total free amino acids reduced by 36.24%±1.35%and 64.34%±0.54%,respectively;while the amino acid nitrogen and free amino acids were increased by 14.17%±0.43%and 78.35%±3.02%for the one desalted with heating concentrated crystallization.Conclusion The desalination rates of the sunlight and heating concentrated crystallization desalination processes of soy sauce are lower than electrodialysis,along with the lower loss rate of soluble salt-free solids and free amino acids than electrodialysis,resulting the better overall sensory quality.The study can provide a reference example for the desalting process of soy sauce and other foods,solving the health problems caused by high-salt diet.

关 键 词：日晒浓缩结晶 加热浓缩结晶 电渗析 酱油脱盐 氨基酸 损失率 

分 类 号：TS264.21[轻工技术与工程—发酵工程]