固形物浓度对高盐稀态酱油滋味物质的影响

姚玉静; 陈嘉辉; 尹文颖

doi:10.13386/j.issn1002-0306.2017.08.018

固形物浓度对高盐稀态酱油滋味物质的影响

1. 广东食品药品职业学院
2. 华南理工大学食品与工程学院

基金项目:

广东省高等学校优秀青年教师培养计划项目(Yq2013184)；

详细信息

作者简介:
姚玉静 (1979-) , 女, 硕士, 副教授, 研究方向:食品生物技术、食品检测, E-mail:yaoyj@gdyzy.edu.cn。;

中图分类号: TS264.21
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出版历程
- 收稿日期: 2016-09-30

Effect of solid concentration on the taste of soy sauce with high salt liquid state fermentation

Guangdong Food and Drug Vocational College
College of Light Industry & Food, South China University of Technology

摘要

摘要: 为了考察不同固形物浓度发酵(30%、33%、37%、41%)对高盐稀态酱油滋味物质的影响,研究了不同固形物浓度发酵过程中酱油氨基酸态氮、总氮、还原糖、总酸、游离氨基酸组成和肽分子量分布等滋味物质的变化对酱油呈味特性的影响。结果表明,发酵固形物浓度越高,酱油盐含量越低,保留的中性蛋白酶活力、氨基酸态氮、总氮、还原糖及总酸含量越高。对比不同固形物浓度发酵酱油的关键滋味物质发现,酱油肽分子量分布主要集中于1~5 ku(50%左右)和小于1 ku(30%~40%),1~5 ku肽段所占比例随发酵固形物浓度的增大而提高,且具有呈味作用的游离氨基酸在高固形物浓度下得到提高。感官评价表明,37%固形物浓度下发酵的酱油鲜味、酸味最为突出,苦味最弱。整体上,提高固形物浓度使酱油的滋味更加浓郁。
- 酱油 /
- 固形物浓度 /
- 理化性质 /
- 肽分子量分布 /
- 氨基酸组成 /
- 滋味
Abstract: The effects of different solid concentrations on the taste of soy sauce with high salt liquid state fermentation were systematically analyzed by investigating the neutral protease activity, amino acid nitrogen, total nitrogen, reducing sugar, total acid, amino acids composition, molecular weight distribution and taste characteristic. Results showed that the higher solid concentration led to the lower salt content in soy sauce, which remained higher neutral protease activity, amino acid nitrogen, total nitrogen, reducing sugar and total acid.Compared with the key taste substance of soy sauces fermented under different solid concentrations, molecular weight of different soy sauces were mostly distributed in 1 ~5 ku ( 50%) and less than 1 ku ( 30% ~40%) . Furthermore, the peptides with 1 ~ 5 ku and flavor amino acids also improved under higher solid concentration fermentation.The Quantitative Description Analysis ( Qu) showed that the umami and sour taste were strongest in soy sauce under solid concentration of 37%, while the bitterness was the weakness. Thus, soy sauce fermented under high solid concentration efficiently improved the taste.
- soy sauce /
- solid concentration /
- physicochemical properties /
- distribution of peptide molecular weight /
- amino acid composition /
- tastes

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