温度对广式高盐稀态酱油原油品质的影响  

Effect of Ambient Temperature on the Quality of Cantonese-Style High-Salt Liquid-State Base Soy Sauce

作　　者：于茜雅 鲁骞 吴昌正 王阿利 黄桂东 YU Xiya;LU Qian;WU Changzheng;WANG Ali;HUANG Guidong(Guangdong Engineering Research Center of Traditional Fermented Food,Guangdong Engineering Research Center of Food Circulation Safety Control,Foshan Engineering Research Center of Brewing Technology,Foshan Engineering Research Center of Agricultural Biomanufacturing,College of Food Science and Engineering,Foshan University,Foshan 528231,China;Guangdong Haitian Innovation Technology Co.Ltd.,Guangdong Provincial Key Laboratory of Advanced Bio-fermentation Technology Enterprise in Flavoring&Food,Foshan 528000,China;Foshan Haitian(Gaoming)Flavored Foods Co.Ltd.,Foshan 528500,China)

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东省传统发酵食品工程技术研究中心,广东省食品流通安全控制工程技术研究中心,佛山市酿造工程技术研究中心,佛山市农业生物制造工程技术研究中心,广东佛山528231 [2]广东海天创新技术有限公司,广东省调味食品生物发酵先进技术企业重点实验室,广东佛山528000 [3]佛山市海天(高明)调味食品有限公司,广东佛山528500

出　　处：《食品科学》2023年第22期55-63,共9页Food Science

基　　金：粤佛联合基金重点项目(2019B1515120053)。

摘　　要：为探究温度在不同季节酿造酱油品质形成中的重要作用,设置3个发酵温度梯度(37、30、15℃)模拟广东四季温度变化情况并与自然发酵条件进行对比,发酵过程中监测原油风味指标的动态变化,并结合感官评定结果评判原油品质。结果表明:30℃发酵有利于醇类、酯类及酚类形成,且感官评分最高,原油综合品质最佳;37℃发酵的原油中总酸含量较高,易形成苦味氨基酸,且醛酮类、呋喃(酮)类及吡嗪类物质较为丰富,满足了酱香形成的风味物质基础;15℃发酵不利于酸类、苦味氨基酸及酱油特征风味化合物的形成,且感官得分最低;而自然发酵的原油温度变化幅度大,不利于原油中游离氨基酸及风味物质形成。该研究结果为广式高盐稀态酱油的生产工艺升级以及品质稳定性的提升提供了科学的理论基础。In order to explore the important role of seasonal temperature in the formation of soy sauce quality,three fermentation temperatures(37,30 and 15℃)were set up to simulate the temperature changes during the four seasons in Guangdong and compared with natural fermentation.During the fermentation process,the dynamic changes of flavor indexes of base soy sauce were measured and sensory evaluation was also carried out to accesses the quality of the product.The results showed that fermentation at 30℃was beneficial for the formation of alcohols,esters and phenols,imparting the highest sensory score and the best overall quality to base soy sauce.Base soy sauce fermented at 37℃had high contents of acid and bitter amino acids and was rich in aldehydes,ketones,furans(ketones)and pyrazines,which formed the basis for soy sauce flavor.Fermentation at 15℃was unfavorable for the formation of acids,bitter amino acids and characteristic flavor compounds in soy sauce,resulting in the lowest sensory score.Moreover,the great temperature changes during natural fermentation were detrimental to the formation of free amino acids and flavor substances.This study provides a theoretical basis for improving the production process and quality stability of Cantonese-style high-salt liquid-state soy sauce.

关 键 词：酱油 原油 控温发酵 理化指标 风味 

分 类 号：TS264.2[轻工技术与工程—发酵工程]