米曲霉混合发酵提升酱油品质的研究  

Improving the quality of soy sauce with mixed fermentation by Aspergillus oryzae

作　　者：洪钦辉 HONG Qinhui(Foshan Haitian Flavouring&Food Co.,Ltd.,Foshan 528000,China;Foshan Haitian(Gaoming)Flavoring&Food Co.,Ltd.,Foshan 528000,China)

机构地区：[1]佛山市海天调味食品股份有限公司,广东佛山528000 [2]佛山市海天(高明)调味食品有限公司,广东佛山528000

出　　处：《中国酿造》2024年第12期255-260,共6页China Brewing

基　　金：广东省调味食品生物发酵先进技术企业重点实验室(佛山市海天(高明)调味食品有限公司)开放基金项目(2017B030302002)。

摘　　要：该研究采用两个不同特性的米曲霉(Aspergillus oryzae)分别进行制曲,再进行混合发酵,以获得一款感官质量更优的酿造酱油。结果表明,米曲霉HT.AS1202和HT.AS1205按1∶1混合发酵,发挥了两个菌种在蛋白酶、果胶酶、谷氨酰胺酶等酶系互补的作用,获得的酱油与单菌发酵酱油相比,总酸含量(1.94 g/100 m L)低、总糖含量(5.6 g/100 m L)高,全氮含量(1.80 g/100 m L)、氨基酸态氮含量(1.08 g/100 m L)均达到特级酱油国标要求,谷氨酸含量高,口感上呈现鲜味较突出,酸味协调,咸味适中的特点;香气成分种类85种,相对两个单菌株发酵酱油(79种、81种)均有增加,既保留了酱香的特点,还带有轻快的花果芳香。The koji was made by two kinds of Aspergillus oryzae with different characteristics respectively,and a soy sauce with better sensory quality was obtained with the fermentation of the mix koji.The results showed that the mixed fermentation of A.oryzae HT.AS1202 and HT.AS1205 at 1∶1 played the complementary role of the two strains in protease,pectinase,glutaminase and other enzymes.Compared with soy sauce fermented by single strain,the obtained soy sauce had lower total acid(1.94 g/100 ml),higher total sugar content(5.6 g/100 ml).The total nitrogen(1.80 g/100 ml)and amino acid nitrogen content(1.08 g/100 ml)met the national standard requirements of special grade soy sauce.The glutamate content was higher.The taste was characterized by outstanding umami,harmonious sour taste and moderate salty taste.There were 85 kinds of aroma components,compared with the soy sauce fermented by two single strains(79 kinds,81 kinds),which not only retained the characteristics of soy sauce aroma,but also had light fruit fragrance.

关 键 词：多菌种 混合发酵 酿造酱油 

分 类 号：TS264.2[轻工技术与工程—发酵工程]