利用酱油渣高值化制备调味酱研究  

Study on High-Value Preparation of Flavoring Sauce Using Soy Sauce Residues

作　　者：张子岩 杨丙富 李沿锦 谢箭 程守礼 颜冬梅 邱春江 王灵昭 周静 ZHANG Zi-yan;YANG Bing-fu;LI Yan-jin;XIE Jian;CHENG Shou-li;YAN Dong-mei;QIU Chun-jiang;WANG Ling-zhao;ZHOU Jing(School of Ocean Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Jiangsu Jianglegejiang Sauce Industry Co.,Ltd.,Lianyungang 222000,China;Lianyungang Shuangcheng Brewing Food Co.,Ltd.,Lianyungang 222200,China;Lianyungang Baixianwu Food Co.,Ltd.,Lianyungang 222199,China;Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology,Lianyungang 222061,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005 [2]江苏酱了个酱味业有限公司,江苏连云港222000 [3]连云港市双程酿造食品有限公司,江苏连云港222200 [4]连云港百鲜屋食品有限公司,江苏连云港222199 [5]连云港市质量技术综合检验检测中心,江苏连云港222061

出　　处：《中国调味品》2025年第2期37-44,共8页China Condiment

基　　金：苏北科技专项项目(SZ-LYG202110);江苏海洋大学2023年大学生创新创业训练计划立项项目(435)。

摘　　要：该研究以3次提取原油后的酱油渣为原料,探究工业化制备高附加值调味酱的关键技术。酱油渣基本指标分析和评价表明,酱油渣蛋白质含量、脂肪含量分别高达10.2%和18.7%,呈黑褐色,有浓郁酱香味,是制备调味酱的良好原料,但是酱油渣氯化物(以氯计)含量过高、咸味过重,在制备调味酱时需要进行脱盐处理。紫菜、辣椒粉和花椒粉的添加量对调味酱感官品质有重要影响,产品感官品质提升关键技术研究表明,以酱油渣添加量为基准,在食用油添加量50%、十三香调味粉添加量1%、味精添加量1%、蒜头粉添加量1%的基础上,紫菜、辣椒粉和花椒粉的添加量分别为12.15%、11.28%和2.81%时,产品的感官评分最高。产品品质分析与评价研究表明,与某市售产品相比,所制备的调味酱是一款低脂、少盐、低能量产品,含有6种人体必需氨基酸和6种呈味氨基酸,其中谷氨酸含量高达467.45 mg/10 g。此外,所制备的调味酱具有成本低、利润高的优点。文章能为利用酱油渣高值化制备调味酱提供工厂化技术和理论支持。In this study,with the soy sauce residues from crude soy sauce extracted for three times as the raw materials,key technology for industrial preparation of flavoring sauce with high added value is explored.The basic index analysis and evaluation of the soy sauce residues show that the content of protein and fat in soy sauce residues reaches 10.2%and 18.7%respectively.Soy sauce residues are black brown and have a strong sauce flavor.They are good raw materials for the preparation of flavoring sauce.However,the chloride content(measured by chlorine)of soy sauce residues is too high and they have heavy saltiness,so the desalination process is necessary during the preparation of flavoring sauce.The addition amount of Porphyra tenera,chili powder and Zanthoxylum bungeanum powder has an important effect on the sensory quality of flavoring sauce.The key technology of improving the sensory quality of product is studied,and the results show that based on the addition amount of soy sauce residues,on the basis of the addition amount of edible oil of 50%,the addition amount of thirteen-spice flavoring powder of 1%,the addition amount of monosodium glutamate of 1%,and the addition amount of garlic powder of 1%,when the addition amount of Porphyra tenera,chili powder and Zanthoxylum bungeanum powder is 12.15%,11.28 and 2.81%respectively,the sensory score of the product is the highest.Research on product quality analysis and evaluation shows that compared with a commercially available product,the prepared flavoring sauce is a low-fat,low-salt and low-energy product,containing six essential amino acids for the human body and six flavoring amino acids,with a high content of glutamic acid of 467.45 mg/10 g.In addition,the prepared flavoring sauce has the advantages of low cost and high profit.This paper can provide the factorization technology and theory support for the high-value utilization of soy sauce residues to produce flavoring sauce.

关 键 词：酱油渣 调味酱 感官品质 关键技术 高值化利用 

分 类 号：TS264.21[轻工技术与工程—发酵工程]