酱渣和毛油在广式酿造酱油中的应用研究  

Research on the Application of Soy Sauce Residue and Crude Oil in Cantonese Brewing Soy Sauce

作　　者：梁亮 滑欢欢 伍加文 蔡文华 LIANG Liang;HUA Huanhuan;WU Jiawen;CAI Wenhua(Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528400

出　　处：《现代食品》2024年第9期138-141,共4页Modern Food

摘　　要：目的:探究酱渣和毛油在广式酿造酱油中的应用。方法:在制曲阶段、酱醪阶段分别添加不同比例的酱渣和毛油,研究酱渣和毛油对大曲、发酵原油的理化指标影响。结果:发酵原油的氨基酸态氮含量提高了4%,L值降低了5.8%,脂肪酸种类由对照组的4种提高至6种,风味由对照组的6.8提高至8.6。结论:发酵原油色泽更深、亮度提高,且风味明显改善,氨基酸态氮含量提高,酱油酿造成本降低。Objective:To explore the application of soy sauce residue and crude oil in Cantonese brewing of soy sauce.Method:Different proportions of soy sauce residue and crude oil were added during the koji making stage and soy sauce mash stage,and the effects of soy sauce residue and crude oil on the physicochemical indicators of Daqu and fermented crude oil were studied.Result:The amino acid nitrogen content of fermented crude oil increased by 4%,the L value decreased by 5.8%,the types of fatty acids increased from 4 in the control to 6,and the flavor increased from 6.8 in the control to 8.6.Conclusion:The color of the fermented crude oil is deeper,the brightness is increased,the flavor is obviously improved,the content of amino acid nitrogen is increased,and the brewing cost of soy sauce is reduced.

关 键 词：酱渣 毛油 氨基酸态氮 脂肪酸种类 

分 类 号：TS209[轻工技术与工程—食品科学]