添加酱渣对黄豆酱品质影响的研究
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摘要
为研究添加酱渣对黄豆酱品质的影响,在发酵过程中添加不同比例酱渣,比较黄豆酱中氨基酸态氮、色差、质构、综合感官评价和风味物质等品质指标变化。结果表明,随着酱渣添加量在1%～9%范围内增加,黄豆酱中氨基酸态氮含量呈下降趋势,当酱渣添加量<3%时,氨基酸态氮含量(1.14g/100g)较对照组(1.18g/100g)无显著差异(P>0.05);当酱渣添加量为1%时,黄豆酱a~*值(15.80)和L~*值(24.80)最大,且硬度、稠度、黏性指数均与对照组无显著差异(P>0.05);添加酱渣后,黄豆酱的风味物质种类及综合感官评分均高于对照组,当酱渣添加量为7%和3%时,黄豆酱中风味物质种类最多(33种)和综合感官评分最高(75.42分)。综合考虑,添加3%酱渣不会降低黄豆酱品质,且在风味物质及综合感官评价方面更具优势,该研究结果可为酱渣在黄豆酱生产中的应用提供参考。
In order to study the effect of soy sauce residue addition on the quality of soybean paste, the indexes including amino acid nitrogen, color difference, texture, comprehensive sensory evaluation and flavor substances were compared by adding different proportion of soy sauce residue during fermentation. The results showed that the content of amino acid nitrogen in soybean paste decreased with the increase of soy sauce residue addition from 1% to 9%. When the soy sauce residue addition was less than 3%, there was no significant difference between the amino acid nitrogen content(1.14 g/100 g) in soybean paste and the control group(1.18 g/100 g)(P>0.05). When the soy sauce residue addition was 1%, the a~* value(15.80) and L~* value(24.80) of soybean paste were the highest, and there were no significant differences in hardness, consistency and viscosity indexes compared with control group(P>0.05). After adding the soy sauce residue, the types of flavor substances and the sensory score were both higher than that of the control group, and the types of flavor substances(33) and the sensory score(75.42) reached the highest when the soy sauce residue addition was 7% and 3%, respectively. In comprehensive consideration, adding soy sauce residue 3% could not reduce the quality of soybean paste, on the contrary, it showed advantages in flavor substances and comprehensive sensory evaluation. The study could provide a reference for the application of soy sauce residue in the production of soybean paste.
In order to study the effect of soy sauce residue addition on the quality of soybean paste, the indexes including amino acid nitrogen, color difference, texture, comprehensive sensory evaluation and flavor substances were compared by adding different proportion of soy sauce residue during fermentation. The results showed that the content of amino acid nitrogen in soybean paste decreased with the increase of soy sauce residue addition from 1% to 9%. When the soy sauce residue addition was less than 3%, there was no significant difference between the amino acid nitrogen content(1.14 g/100 g) in soybean paste and the control group(1.18 g/100 g)(P>0.05). When the soy sauce residue addition was 1%, the a~* value(15.80) and L~* value(24.80) of soybean paste were the highest, and there were no significant differences in hardness, consistency and viscosity indexes compared with control group(P>0.05). After adding the soy sauce residue, the types of flavor substances and the sensory score were both higher than that of the control group, and the types of flavor substances(33) and the sensory score(75.42) reached the highest when the soy sauce residue addition was 7% and 3%, respectively. In comprehensive consideration, adding soy sauce residue 3% could not reduce the quality of soybean paste, on the contrary, it showed advantages in flavor substances and comprehensive sensory evaluation. The study could provide a reference for the application of soy sauce residue in the production of soybean paste.
引文
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[2]巩欣,程永强,纪凤娣,等.酱油渣的再利用研究进展[J].食品工业科技,2013,34(5):384-387.
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[7]CHEN X,LUO Y,QI B,et al.Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology[J].Ultrason Sonochem,2017,35(Pt A):351.
[8]ASADA C,KONDO Y,SASAKI C,et al.Bioconversion of soy sauce residue treated with steam explosion into ethanol by meicelase and Mucor indicus[J].J Food Technol,2010,8(4):187-190.
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[10]沈晗.酱渣蛋白酶解及产物应用研究[D].北京:北京工商大学,2010.
[11]吴昊.酱渣应用于酱油发酵的研究[D].杭州:浙江工商大学,2012.
[12]庄桂,韦梅生.利用醋渣和酱渣酿造鲜味剂的研究[J].河南工业大学学报:自然科学版,2005,26(6):28-31.
[13]CHA Y J.Production of savory flavors in hydrolysate of soy sauce residue using reaction flavor technology[J].J Korean Soc Food Sci Nutr,2018,47(2):161-167.
[14]刘敏莉,章骞,翁凌,等.利用鱼、虾加工副产物和酱油渣制备新型调味品的加工工艺研究[C]//华东地区生物化学与分子生物学学会联合会2017年学术交流会暨安徽省生物化学与分子生物学学会理事会议论文集,2017.
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[20]JO Y J,CHO I H,SONG C K,et al.Comparison of fermented soybean paste(Doenjang)prepared by different methods based on profiling of volatile compounds[J].J Food Sci,2011,76(3):C368-C379.
[21]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T24399-2009黄豆酱[S].北京:中国标准出版社,2009.
[22]张旭,黄璇,李闯,等.复合酶制剂对几种糟渣类原料养分利用率和代谢能的影响[J].动物营养学报,2017,29(12):4433-4439.
[23]周民生.黄豆酱超高压杀菌动力学及处理后品质变化的研究[D].杭州:浙江大学,2014.
[24]王帅,朱新贵,李学伟.酱油渣中色素及大豆异黄酮的提取研究[J].中国酿造,2017,36(5):46-52.
[25]陈玲.大豆蒸煮时间对黄豆酱理化指标影响的研究[D].广州:华南理工大学,2014.
[26]WANG Y,ZHAO M,SHIYI O U,et al.Partial hydrolysis of soybean oil by phospholipase A1,to produce diacylglycerol-enriched oil[J].J Food Lipids,2010,16(1):113-132.
[27]JERKOVICI,MASTELIC J,TARTAGLIA S.A study of volatile flavour substances in Dalmatian traditional smoked ham:Impact of dry-curing and frying[J].Food Chem,2007,104(3):1030-1039.
[28]SUEZAWA Y,KIMURA I,INOUE M,et al.Identification and typing of miso and soy sauce fermentation yeasts,Candida etchellsii and C.versatilis,based on sequence analyses of the D1D2domain of the 26S ribosomal RNA gene,and the region of internal transcribed spacer 1,5.8Sribosomal RNA gene[J].J Agr Chem Soc Jpn,2006,70(2):348-354.
[29]VAND S C,STOFFELEN C J,CASTELEIN S J,et al.Immobilized salttolerant yeasts:application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production[J].J Biotechnol,2001,88(2):129-139.
[30]DHALE M A,PUTTANANJAIAH M K H,SUKUMARAN U K,et al.Production of Monascus purpureus pigments:influenced by amidase and acid protease activity[J].J Food Biochem,2011,35(4):1231-1241.
[2]巩欣,程永强,纪凤娣,等.酱油渣的再利用研究进展[J].食品工业科技,2013,34(5):384-387.
[3]朱新贵,李学伟,张宗卫.原粒酱油渣脱酸工艺研究[J].中国酿造,2017,36(11):33-37.
[4]QUIROGA A,AEON M C,PUPPO M C.Characterization of soybean proteins-fatty acid systems[J].J Am Oil Chem Soc,2010,87(5):507-514.
[5]张士伟.枯草芽孢杆菌及混合发酵酱渣制备饲料的研究[D].广州:华南理工大学,2013.
[6]景旭东,毛小云,阎杰,等.改性酱渣废油制备包膜氮肥及对玉米生长的影响[J].华南农业大学学报,2016,37(4):25-31.
[7]CHEN X,LUO Y,QI B,et al.Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology[J].Ultrason Sonochem,2017,35(Pt A):351.
[8]ASADA C,KONDO Y,SASAKI C,et al.Bioconversion of soy sauce residue treated with steam explosion into ethanol by meicelase and Mucor indicus[J].J Food Technol,2010,8(4):187-190.
[9]JOSHI C,JOSHI V K.Food processing waste management technology,the need for an integrated approach[J].Indian Food Packer,1990,44:56-67.
[10]沈晗.酱渣蛋白酶解及产物应用研究[D].北京:北京工商大学,2010.
[11]吴昊.酱渣应用于酱油发酵的研究[D].杭州:浙江工商大学,2012.
[12]庄桂,韦梅生.利用醋渣和酱渣酿造鲜味剂的研究[J].河南工业大学学报:自然科学版,2005,26(6):28-31.
[13]CHA Y J.Production of savory flavors in hydrolysate of soy sauce residue using reaction flavor technology[J].J Korean Soc Food Sci Nutr,2018,47(2):161-167.
[14]刘敏莉,章骞,翁凌,等.利用鱼、虾加工副产物和酱油渣制备新型调味品的加工工艺研究[C]//华东地区生物化学与分子生物学学会联合会2017年学术交流会暨安徽省生物化学与分子生物学学会理事会议论文集,2017.
[15]中华人民共和国国家卫生和计划生育委员会.GB 5009.44-2016.食品安全国家标准食品中氯化物的测定[S].北京:中国标准出版社,2016.
[16]中华人民共和国国家卫生和计划生育委员会.GB 5009.235-2016.食品安全国家标准食品中氨基酸态氮的测定[S].北京:中国标准出版社,2016.
[17]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB5009.6-2016.食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2016.
[18]中华人民共和国国家卫生和计划生育委员会.GB 5009.88-2014食品安全国家标准食品中膳食纤维的测定[S].北京:中国标准出版社,2014.
[19]中华人民共和国国家卫生和计划生育委员会.GB 5009.4-2016食品安全国家标准食品中灰分的测定[S].北京:中国标准出版社,2016.
[20]JO Y J,CHO I H,SONG C K,et al.Comparison of fermented soybean paste(Doenjang)prepared by different methods based on profiling of volatile compounds[J].J Food Sci,2011,76(3):C368-C379.
[21]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T24399-2009黄豆酱[S].北京:中国标准出版社,2009.
[22]张旭,黄璇,李闯,等.复合酶制剂对几种糟渣类原料养分利用率和代谢能的影响[J].动物营养学报,2017,29(12):4433-4439.
[23]周民生.黄豆酱超高压杀菌动力学及处理后品质变化的研究[D].杭州:浙江大学,2014.
[24]王帅,朱新贵,李学伟.酱油渣中色素及大豆异黄酮的提取研究[J].中国酿造,2017,36(5):46-52.
[25]陈玲.大豆蒸煮时间对黄豆酱理化指标影响的研究[D].广州:华南理工大学,2014.
[26]WANG Y,ZHAO M,SHIYI O U,et al.Partial hydrolysis of soybean oil by phospholipase A1,to produce diacylglycerol-enriched oil[J].J Food Lipids,2010,16(1):113-132.
[27]JERKOVICI,MASTELIC J,TARTAGLIA S.A study of volatile flavour substances in Dalmatian traditional smoked ham:Impact of dry-curing and frying[J].Food Chem,2007,104(3):1030-1039.
[28]SUEZAWA Y,KIMURA I,INOUE M,et al.Identification and typing of miso and soy sauce fermentation yeasts,Candida etchellsii and C.versatilis,based on sequence analyses of the D1D2domain of the 26S ribosomal RNA gene,and the region of internal transcribed spacer 1,5.8Sribosomal RNA gene[J].J Agr Chem Soc Jpn,2006,70(2):348-354.
[29]VAND S C,STOFFELEN C J,CASTELEIN S J,et al.Immobilized salttolerant yeasts:application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production[J].J Biotechnol,2001,88(2):129-139.
[30]DHALE M A,PUTTANANJAIAH M K H,SUKUMARAN U K,et al.Production of Monascus purpureus pigments:influenced by amidase and acid protease activity[J].J Food Biochem,2011,35(4):1231-1241.