陈化时间对“黄滩酱油”理化特性的影响  

Effect of aging time on physicochemical properties of"Huangtan soy sauce"

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作  者:姚建华 于巍[2] 李佳剑 罗忠英 范凯[1] 李新[2] YAO Jianhua;YU Wei;LI Jiajian;LUO Zhongying;FAN Kai;LI Xin(College of Life Sciences,Yangtze University,Jingzhou 434025,China;Institute of Agro-product Processing andNuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Yingcheng Hengmao Food Co.,Ltd.,Xiaogan 432400,China)

机构地区:[1]长江大学生命科学学院,湖北荆州434025 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [3]应城市恒茂食品有限公司,湖北孝感432400

出  处:《中国酿造》2025年第3期178-185,共8页China Brewing

基  金:湖北省乡村振兴科技创新示范基地(2023420613000894)。

摘  要:该实验以“黄滩酱油”陈化7年、陈化4年、陈化2年的头油和二油为原料,研究陈化时间对原油品质的影响,同时比较头油和二油的品质差异性。结果表明,随着陈化时间的延长,头油和二油的氨基酸态氮、可溶性无盐固形物、总酸、游离氨基酸含量以及色率值增高,还原糖及氯化钠含量降低;头油的氨基酸态氮、还原糖、可溶性无盐固形物、总酸和游离氨基酸含量均显著高于二油(P<0.05),其中陈化7年头油的氨基酸态氮含量约是陈化2年二油的5.2倍。电子鼻和电子舌分析可知,酱油中氮氧化物、硫化合物、烷类含量较高,其中陈化7年头油含量最高,随着陈化时间的延长,酸味值、涩味、苦味回味以及鲜味丰富度逐渐增高。综上,延长陈化时间可以显著提高原油的品质,头油比二油品质高。In this experiment,using the"Tou-you"and the"Er-you"of"Huangtan soy sauce"aged for 7 years,4 years and 2 years as raw materials,the effects of aging time on the quality of"Yuan-you"were studied,and the quality difference between"Tou-you"and the"Er-you"were compared.The results showed that with the extension of aging time,the contents of amino acid nitrogen,soluble salt-free solids,total acid,free amino acid and color value increased,the contents of reducing sugar and sodium chloride of the"Tou-you"and the"Er-you"decreased.The contents of amino acid nitrogen,reducing sugar,soluble salt-free solids,total acid and free amino acids in the"Tou-you"were significantly higher than those in the"Er-you"(P<0.05).The amino acid nitrogen content of the"Tou-you"aged for 7 years was about 5.2 times that of the"Er-you"aged for 2 years.The analysis of electronic nose and electronic tongue showed that the contents of nitrogen oxides,sulfur compounds and alkanes in soy sauce were higher,among which the content of"Tou-you"aged for 7 years was the highest,and the richness of sourness,astringency,bitter aftertaste and umami gradually increased with the extension of aging time.In summary,prolonging the aging time could significantly improve the quality of"Yuan-you",and the quality of the"Tou-you"was higher than that of the"Er-you".

关 键 词:“黄滩酱油” 陈化时间 品质 风味 

分 类 号:F407.82[经济管理—产业经济]

 

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