该研究以黄浆水代替酿造酱油生产中的拌醅盐水，通过高盐稀态发酵制备黄浆水酱油。对黄浆水的化学成分及水质指标进行测定，并以传统酿造酱油为对照，对黄浆水酱油品质及挥发性风味成分进行分析。结果表明，黄浆水中含有多种化学成分，富含碳源、氮源及无机盐，适用于酱油酿造。黄浆水酱油的氨基酸态氮、可溶性无盐固形物、全氮含量分别为0.96、18.73、1.56 g/100 mL，均优于传统酿造酱油，且达到GB 18186-2000《酿造酱油》中特级酱油标准；黄浆水酱油游离氨基酸含量为49.79 mg/mL，且鲜味氨基酸含量较高（13.26 mg/mL）；黄浆水酱油中共检出挥发性风味化合物77种，以醇类（839.93 μg/L）和酯类（808.23 μg/L）化合物为主。将大豆黄浆水应用到酿造酱油生产中，可增强酱油的风味口感，提高酱油品质，有效节约能源，为实现废弃物的高值利用提供了新思路。

In this study, soybean whey soy sauce was prepared using ssoybean whey to replace fermented grain-brine mixture for high-salt dilute-state fermentation. The chemical composition and water quality indexes of soybean whey were determined, and the quality and volatile flavor components of soybean whey soy sauce were analyzed through using traditional brewing soy sauce as a control. The results showed that the soybean whey contained many kinds of chemical components, and was rich in carbon source, nitrogen source and inorganic salts, indicating its suitability for soy sauce brewing. The contents of amino acid nitrogen, soluble salt-free solids, total nitrogen of the soybean whey soy sauce were 0.96, 18.73 and 1.56 g/100 mL, respectively, which were all superior to those of traditional brewing soy sauce and met the special grade soy sauce standard in GB 18186-2000 for "Brewed soy sauce". The free amino acid content of soybean whey soy sauce was 49.79 mg/mL, with a higher umami amino acid content (13.26 mg/mL). A total of 77 volatile flavor substances were determined in the soybean whey soy sauce, mainly including alcohols (839.93 μg/L) and esters (808.23 μg/L). The application of soybean whey in the production of brewed soy sauce can enhance the flavor and sensation of soy sauce, improve the quality of soy sauce, and save energy effectively, thereby providing a new idea for realizing high-value waste utilization.

国家重点研发计划项目（2016YFD0400500）