添加江蓠对酱油制曲及成曲品质的影响  

Effect of Gracilaria on soy sauce koji-making and its quality

作　　者：王丽娜 汪卓 高原 林淑琼 张杰良 李瑞 陈建平 宋兵兵 钟赛意 WANG Lina;WANG Zhuo;GAO Yuan;LIN Shuqiong;CHEONG Kit-Leong;LI Rui;CHEN Jianping;SONG Bingbing;ZHONG Saiyi(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing,Zhanjiang 524088,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省亚热带果蔬加工科技创新中心,广东湛江524088

出　　处：《食品与发酵工业》2024年第10期40-47,共8页Food and Fermentation Industries

基　　金：国家重点研发计划(2020YFD0901101);广东省重点领域研发计划资助(2020B1111030004);广东省高等学校学校科技创新团队项目(2021KCXTD021)。

摘　　要：为挖掘可食用海藻在传统发酵食品中的应用潜力,以江蓠为研究对象,采用响应面法优化江蓠制曲工艺,探究添加江蓠对制曲过程中孢子数量、酶系活力、固形物含量变化的影响,并进一步采用气相色谱-离子迁移谱结合主成分分析的方法,对传统酱油成曲和江蓠成曲挥发性风味物质进行分析。结果表明,江蓠成曲最佳工艺条件为制曲时间86 h、米曲霉∶黑曲霉为1∶3(体积比),霉菌接种量为4.3%,黄豆粉∶面粉∶江蓠为5∶2∶2.5(质量比),在此条件下酸性蛋白酶活力为2956.86 U/g干基,糖化酶活力为3082.80 U/g干基。江蓠成曲中的酸性蛋白酶、糖化酶、淀粉酶、氨肽酶、纤维素酶活力及孢子数量均高于传统酱油成曲,其固形物含量低于酱油成曲;传统酱油成曲和江蓠成曲共鉴定出24种风味物质,添加江蓠会影响酱油成曲的挥发性风味物质种类和含量,其中醇类、酮类、酯类、醛类等物质对江蓠成曲风味贡献较大。气相迁移谱结合主成分分析可以较好地区分传统酱油成曲和江蓠成曲的主要风味物质差异。综上,在制曲过程中添加江蓠,可显著提高其酶系活力,并赋予体系不同风味物质,表明以江蓠为发酵基料具有酿造酱油的潜力,并为海藻资源的高值化利用和丰富酱油产品种类提供理论参考。To explore the potential application of edible seaweed in traditional fermented foods,Gracilaria was used as the research object,and the response surface methodology was used to optimize the koji-making process of soy sauce by adding Gracilaria.The effects of adding Gracilaria powder on the spore count,enzyme activity and solid content in the soy sauce koji making process of were investigated,and further gas chromatography-ion migration spectrometrycombined with principal component analysis were used to analyze the volatile flavor compounds of traditional soy sauce koji and Gracilaria koji.Results showed that the optimum Gracilaria koji making conditions were that koji-making time was 86 h,the ratio of Aspergillus oryzae Aspergillus Niger was 1∶3 with a inoculation amount of 4.3%,the ratio of soybean powder,flour,and Gracilaria was 5∶2∶2.5.Under these conditions,the acid protease activity was 2956.86(U/g dry basis)and glucoamylase activity was 3082.80(U/g dry basis).The activities of acid protease,glucoamylase,amylase,aminopeptidase,and cellulase and the number of spores in Gracilaria koji were higher than those in traditional soy sauce koji,and the solid content was lower than that in soy sauce koji.A total of 24 flavor substances were identified in traditional soy sauce koji and Gracilaria koji.The addition of Gracilaria affected the types and content of volatile flavor substances in soy sauce koji,among which alcohols,ketones,esters,and aldehydes contributed more to the flavor of Gracilaria koji.GC-IMS combined with principal component analysis could distinguish the main flavor substances of traditional soy sauce koji and Gracilaria koji.In summary,the addition of Gracilaria in the koji-making process can significantly improve its enzyme activity and endow the system with different flavor substances,indicating Gracilaria has the potential to brew soy sauce as a fermentation substrate,and providing theoretical reference for the high-value utilization of seaweed resources and enriching the variety of soy s

关 键 词：江蓠 酱油成曲 响应面 酶活力 品质 风味 

分 类 号：TS264.21[轻工技术与工程—发酵工程]