酱渣毛油在日式酿造酱油中的应用研究  

Research on the Application of Soybean Residue Oil in Japanese Soy Sauce

作　　者：梁亮 闫景勇 LIANG Liang;YAN Jingyong(Guangdong Chubang Foods 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：《现代食品》2024年第10期89-91,共3页Modern Food

摘　　要：日式酱油酿造工艺主要原料为脱脂大豆和小麦,与黄豆为原料的发酵酱油相比,色泽乌暗,没有亮度。为了改善日式酱油色泽,本项目在制曲和酱醪阶段添加酱渣和毛油,发酵原油的氨基酸态氮含量提高了3%,L值降低了5.8%,总酸也有所提高。发酵原油色泽更深、亮度提高,整体可改善酱油色泽、风味,提高氨基酸态氮含量,降低酱油酿造成本。The main raw materials of Japanese soy sauce brewing process are defatted soybean and wheat.Compared with fermented soy sauce as raw materials,the color of Japanese soy sauce is dark and without brightness.In order to improve the color of Japanese soy sauce,sauce residue and crude oil are added in the koji and sauce mash stages in this project,the amino acid nitrogen content of fermented crude oil is increased by 3%,the L value is reduced by 5.8%,and the total acid is also increased.The color and flavor of soy sauce can be improved,the content of amino acid nitrogen can be increased,and the brewing cost of soy sauce can be reduced.

关 键 词：日式酱油 酱油渣 毛油 酱油色泽 

分 类 号：TS264.2[轻工技术与工程—发酵工程]