[关键词]
[摘要]
从发酵罐和发酵池中选取发酵过程中酱油进行中性蛋白酶活力、氨基酸态氮含量、游离氨基酸含量、pH、总酸含量、有机酸含量、还原糖含量、淀粉酶活力和食盐含量的检测与分析。结果表明:池式发酵酱油的中性蛋白酶活力、氨基酸态氮含量、氨基酸总量、有机酸总量、淀粉酶活力、还原糖含量、总酸含量和pH值都高于罐式发酵酱油;食盐含量则是罐式酱油更多;其中鲜味氨基酸在发酵12 d后池式酱油的含量就高于罐式酱油的含量,尤其是池式酱油的谷氨酸在发酵45 d时已达到10.42 g/kg,而罐式酱油的谷氨酸含量仅7.91 g/kg;两种方式发酵的酱油都能检测出7种有机酸,且含量较高的两种有机酸分别是乳酸和乙酸;在发酵结束时池式酱油的还原糖含量比罐式酱油的还原糖含量高1.01 g/100g;池式酱油的食盐含量比罐式酱油的食盐含量低0.90 g/100g,说明在关键呈味物质上池式发酵酱油优于罐式发酵酱油。
[Key word]
[Abstract]
The neutral protease activity, amino acid nitrogen content, free amino acid content, pH, total acid content, organic acid content, reducing sugar content, amylase activity and salt content of soy sauce during fermentation were detected and analyzed from the fermentation tank and fermentation pool. The results showed that the neutral protease activity, amino acid nitrogen content, total amino acid content, total organic acid content, amylase activity, reducing sugar content, total acid content and pH of pool fermented soy sauce were higher than those of tank fermented soy sauce; the salt content of tank fermented soy sauce was higher than that of pool fermented soy sauce. The content of fresh amino acids in pool fermented soy sauce was higher than that in tank fermented soy sauce after 12 d of fermentation, especially the content of glutamic acid in pool fermented soy sauce reached 10.42 g/kg at 45 d of fermentation, while the content of glutamic acid in tank fermented soy sauce was only 7.91 g/kg. Seven kinds of organic acids can be detected in the soy sauces fermented by the two methods, and the two organic acids with high content were lactic acid and acetic acid respectively. At the end of fermentation, the reducing sugar content of pool fermented soy sauce was 1.01 g/100g higher than that of tank fermented soy sauce, the salt content of pool fermented soy sauce was 0.90 g/100g lower than that of tank fermented soy sauce, the results showed that pool fermented soy sauce was better than tank fermented soy sauce in the key flavor substances.
[中图分类号]
[基金项目]
国家自然科学基金项目(面上项目,重点项目,重大项目)