发酵方式对薏仁碎米酱油品质的影响
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摘要
通过分析高盐稀态、低盐固态、自然发酵3种发酵方式对酱油发酵过程中总酸、还原糖、氨基酸态氮、全氮和可溶性无盐固形物等指标的变化及有机酸含量,探讨不同发酵方式对薏仁碎米和传统豆粕麸皮酱油品质的影响。结果表明:3种发酵工艺中,高盐稀态发酵酱油中氨基酸态氮、全氮、无盐固形物和总酸含量均高于自然发酵酱油,且氨基酸态氮、全氮和有机酸含量也高于低盐固态发酵酱油;高盐稀态薏仁碎米酱油中总酸、氨基酸态氮、全氮、无盐固形物和有机酸中乳酸、乙酸和酒石酸含量均高于传统豆粕麸皮酱油,其中全氮、氨基酸态氮和可溶性无盐固形物含量分别为1.29,0.75,11.95g/dL,达到GB/T 18186-2000一级酱油标准。结论:用薏仁碎米代替麸皮酿造酱油是可行的,且3种发酵方式中高盐稀态薏仁碎米酱油的品质最好。
By analyzing the changes of total acid,reducing sugar,amino acid nitrogen,total nitrogen,soluble salt-free solids and organic acid content in soy sauce fermented by high salt dilute state,low salt solid state and natural fermentation,the effects of different fermentation methods on the quality of cracked coix seed and traditional soybean meal bran soy sauce are discussed.The results show that the content of amino acid nitrogen,total nitrogen,salt-free solids and total acid in high salt dilute state fermented soy sauce is higher than that in natural fermented soy sauce,and the content of amino acid nitrogen,total nitrogen and organic acid is higher than that in low salt solid state fermented soy sauce.The content of total acid,amino acid nitrogen,total nitrogen,salt-free solids and lactic acid,acetic acid and tartaric acid in organic acids in high salt dilute state cracked coix seed soy sauce is higher than that in traditional soybean meal bran soy sauce.The content of total nitrogen,amino acid nitrogen and soluble salt-free solids reaches 1.29,0.75,11.95 g/dL respectively,which meets the first-class soy sauce standard of GB/T 18186-2000.The results show that it is feasible to use cracked coix seed instead of bran to brew soy sauce,and the quality of high salt dilute state cracked coix seed soy sauce is the best among the three fermentation methods.
By analyzing the changes of total acid,reducing sugar,amino acid nitrogen,total nitrogen,soluble salt-free solids and organic acid content in soy sauce fermented by high salt dilute state,low salt solid state and natural fermentation,the effects of different fermentation methods on the quality of cracked coix seed and traditional soybean meal bran soy sauce are discussed.The results show that the content of amino acid nitrogen,total nitrogen,salt-free solids and total acid in high salt dilute state fermented soy sauce is higher than that in natural fermented soy sauce,and the content of amino acid nitrogen,total nitrogen and organic acid is higher than that in low salt solid state fermented soy sauce.The content of total acid,amino acid nitrogen,total nitrogen,salt-free solids and lactic acid,acetic acid and tartaric acid in organic acids in high salt dilute state cracked coix seed soy sauce is higher than that in traditional soybean meal bran soy sauce.The content of total nitrogen,amino acid nitrogen and soluble salt-free solids reaches 1.29,0.75,11.95 g/dL respectively,which meets the first-class soy sauce standard of GB/T 18186-2000.The results show that it is feasible to use cracked coix seed instead of bran to brew soy sauce,and the quality of high salt dilute state cracked coix seed soy sauce is the best among the three fermentation methods.
引文
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[27]黄持都,鲁绯,袁圆.酱油制曲过程中理化生化指标动态变化[J].中国酿造,2010(5):38-41.
[28]孟梦,侯珊珊,伍燕湘,等.盐水浓度对有机大豆酿造酱油中酱醪理化指标的影响[J].中国调味品,2016,41(8):17-20.
[29]Noda F,Ha Y K,Mizunuma T.Antagonism between osmophilic lactic acid bacteria and yeasts in brine fermentation of soy sauce[J].Applied and Environmental Microbiology,1980(9):452-457.
[30]Steinhaus P,Schieberle P.Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J].Journal of Agricultural and Food Chemistry,2007,55(15):6262-6269.
[31]Zhang Y F,Tao W Y.Flavor and taste compounds analysis in Chinese solid fermented soy sauce[J].African Journal of Biotechnology,2009,8(4):673-681.
[32]高献礼,赵谋明,曹鸣凯.酱油风味物质研究进展[J].中国酿造,2009(4):1-4.
[2]常冬妹,卢红梅,陈莉,等.兴仁薏仁米营养成分分析与评价[J].食品工业,2017,38(6):303-307.
[3]王兴雷,赵安琪.药食同源产品之卖点[J].中国药店,2013(18):48-53.
[4]温晓蓉.薏苡仁化学成分及抗肿瘤活性研究进展[J].辽宁中医药大学学报,2008(3):135-138.
[5]杨爽,王李梅,王姝麒,等.薏苡化学成分及其活性综述[J].中药材,2011,34(8):1306-1312.
[6]刘想,刘振春,杨桦,等.薏苡仁的药食价值及开发利用[J].农产品加工,2016(18):57-58,61.
[7]赵婕,王明力,汤翠,等.薏苡仁功能活性成分的研究进展[J].食品工业科技,2016(18):374-377,383.
[8]王颖.薏仁成分及薏仁醋的生产技术研究[D].重庆:西南大学,2013.
[9]张玉梅,卢红梅,苏佳,等.薏仁碎米食醋固态发酵研究[J].食品科技,2017,42(7):273-281.
[10]林莉,秦礼康,杨先龙,等.不同热处理对薏米糠贮藏品质的影响[J].食品与机械,2013,29(5):185-189.
[11]Wu T T,Charles A L,Huang T C.Determination of the contents of the main biochemical compounds of Adlay(Coxi lachrymal-jobi)[J].Food Chemistry,2007,104(4):1509-1515.
[12]潘力.食品发酵工程[M].北京:化学工业出版社,2006:153-164.
[13]董胜利,徐开生.酿造调味品生产技术[M].北京:高等教育出版社,2006:38-46.
[14]王立群.浅谈高盐稀态发酵法酿造酱油的生产技术[J].山东食品科技,2003(9):4-5.
[15]段献银,刘达玉,周晓庆,等.论高盐稀态自然发酵酿造酱油的产业化技术[J].中国调味品,2010,35(9):76-79.
[16]韩亚芬,巩欣,马千苏,等.低盐固态酱油酿造过程中蛋白质组分构成及变化规律的研究[J].中国调味品,2015,40(8):30-34.
[17]韩亚芬,程永强,纪凤娣,等.低盐固态酱油原料蒸煮过程中蛋白质变性的研究[J].中国调味品,2015,40(2):66-71.
[18]陈敏,蒋予箭,沈忱,等.低盐固态酱油淋浇发酵工艺优化[J].食品与发酵工业,2010,36(8):97-101.
[19]贡汉坤.传统豆酱自然发酵的动态分析及人工接种多菌种发酵研究[D].无锡:江南大学,2004.
[20]GB/T 18186-2000,酿造酱油[S].
[21]郑岚,杨俊慧,马耀宏,等.测定酱油中还原糖含量的一种新方法[J].食品与发酵工业,2010,36(9):151-154.
[22]梁亮,胡锋.高盐稀态酿造蚕豆酱油的工艺研究[J].现代食品科技,2010,26(7):734-735.
[23]郭峰,王斌,陆洋.酱油中总酸和氨基酸态氮成分的快速检测及研究[J].食品科学,2006(12):699-703.
[24]Stute R,Petridis K,Steinhart H,et al.Biogenic amines in fish and soy sauces[J].European Food Research&Technology,2002,215(2):101-107.
[25]Nobuhiko Doumoto,Masahito Kosaka,Tsuyoshi Koriyama.Functional Seasonings:PAT-WO0211561[P].2004.
[26]刘金霞.酱油酿造过程中米曲霉酶系的影响因素[J].江苏调味副食品,2002,73(2):10-11.
[27]黄持都,鲁绯,袁圆.酱油制曲过程中理化生化指标动态变化[J].中国酿造,2010(5):38-41.
[28]孟梦,侯珊珊,伍燕湘,等.盐水浓度对有机大豆酿造酱油中酱醪理化指标的影响[J].中国调味品,2016,41(8):17-20.
[29]Noda F,Ha Y K,Mizunuma T.Antagonism between osmophilic lactic acid bacteria and yeasts in brine fermentation of soy sauce[J].Applied and Environmental Microbiology,1980(9):452-457.
[30]Steinhaus P,Schieberle P.Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J].Journal of Agricultural and Food Chemistry,2007,55(15):6262-6269.
[31]Zhang Y F,Tao W Y.Flavor and taste compounds analysis in Chinese solid fermented soy sauce[J].African Journal of Biotechnology,2009,8(4):673-681.
[32]高献礼,赵谋明,曹鸣凯.酱油风味物质研究进展[J].中国酿造,2009(4):1-4.