酱油的感官特性及其提升技术研究进展
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摘要
酱油是人类生活中不可或缺的调味品之一,而其感官特性又是评价酱油品质的重要指标,尤其是气味和滋味。该文介绍了酱油感官特性的主要成分为醇、酯、酸、醛、酚、有机酸、呋喃酮类、氨基酸以及糖类,这些物质主要是原料在发酵过程中发生的一系列反应所形成,与原料及工艺密切相关。文章从原料、菌种、工艺等方面归纳了提升酱油感官品质的诸多方法,以期为酱油的风味及色泽的改善提供参考。
Soy sauce is one of the indispensable condiments in human life. Sensory characteristics are important indicators to evaluate the quality of soy sauce,especially the smell and the taste. This paper introduced the main sensory components,including alcohols,esters,acids,aldehydes,phenols,organic acids,furanones,amino acids,and saccharides. They are mainly formed by a series of reactions in raw materials during fermentation. As their formations are closely related to raw materials and processes,methods to improve the sensory quality of soy sauce were summarized from the aspects of raw materials,fermentation strains,and production processes,such as puffing the soybean meal,multiple-strain brewing,controlling the temperature and the concentrations of solids and liquids during fermentation,adding yeast extracts and squid bone powder,adding glucose,adding raw materials at later stage for modification,and controlling the production process etc. This review aimed to provide reference for improving the flavor and color of soy sauce.
Soy sauce is one of the indispensable condiments in human life. Sensory characteristics are important indicators to evaluate the quality of soy sauce,especially the smell and the taste. This paper introduced the main sensory components,including alcohols,esters,acids,aldehydes,phenols,organic acids,furanones,amino acids,and saccharides. They are mainly formed by a series of reactions in raw materials during fermentation. As their formations are closely related to raw materials and processes,methods to improve the sensory quality of soy sauce were summarized from the aspects of raw materials,fermentation strains,and production processes,such as puffing the soybean meal,multiple-strain brewing,controlling the temperature and the concentrations of solids and liquids during fermentation,adding yeast extracts and squid bone powder,adding glucose,adding raw materials at later stage for modification,and controlling the production process etc. This review aimed to provide reference for improving the flavor and color of soy sauce.
引文
[1]王林祥,刘杨岷,王建新.酱油风味成分的分离与鉴定[J].中国调味品,2005,1(1):45-49.
[2]姬晓悦. 4种市售酱油挥发性成分研究[J].安徽农业科学,2018,46(28):172-175.
[3]张艳芳,陶文沂.低盐固态发酵酱油中挥发性风味物质的分析[J].精细化工,2008,25(3):260-263.
[4]张海珍.酿造酱油发酵过程风味变化规律及工艺优化的研究[D].杭州:浙江工商大学,2010.
[5]朱莉,许长华.酱油关键风味物质及其功能与发酵工艺研究进展[J].食品与发酵工业,2018,44(6):287-292.
[6]冯霞,赵欣,宋家乐.传统酿造酱油的品质特性及其氨基酸组成研究[J].中国调味品,2014,2(39):16-19.
[7]袁圆,鲁绯,黄持都,等.酱油功能性研究最新进展[J].中国酿造,2010,214(1):1-4.
[8]郑文华,许旭.美拉德反应的研究进展[J].化学进展,2005,17(1):122-129.
[9]林祖申.酱油生产技术问答[M].北京:中国轻工业出版社,2001:77-80.
[10]李杨,李明达,王中江,等.酱油酿造过程中风味物质的形成与鉴定[J].食品工业科技,2019,40(4):251-256.
[11]梁寒峭,陈建国,刘伟,等.酿造酱油中特征氨基酸含量检测及对氨基酸态氮贡献的分析[J].食品与发酵工业,2018,44(4):198-203.
[12]郭壮,凌霞,王念,等.市售生抽酱油品质评价[J].中国调味品,2017,42(8):90-94.
[13]王丹丹,凌霞,王念.基于电子舌技术对市售生抽酱油滋味品质的评价[J].食品与发酵工业,2017,43(6):244-248.
[14]王春玲,张博华,崔琪,等.影响酱油色泽和色调因素的分析[J].中国酿造,2010,7(220):80-82.
[15]赵娜,舒丹阳,崔春. p H值对成熟期小麦酱油理化指标的影响[J].中国调味品,2018,43(12):83-88.
[16]李学伟,朱新贵,梁姚顺,等.全大豆和脱脂大豆酿造酱油的差异化研究[J].中国酿造,2015,34(1):22-26.
[17]凌红妹,杨娟,王玮,等.以不同发芽天数豆芽为原料酿造酱油对酱油品质的影响[J].食品安全导刊,2018(6):129-131.
[18]赵谋明,许瑜,苏国万,等.不同淀粉质原料对高盐稀态酱油香气品质的影响[J].现代食品科技,2018,34(6):130-142.
[19]许瑜.外加糖源对高盐稀态酱油风味品质影响的研究[D].广州:华南理工大学,2018.
[20] TOMINA K J,YANO T,KITAGATA T. Action of glutaminase of a model system of soy sauce fermentation[J].Agri Biol Chem,1989,53(7):1 873-1 878.
[21] KIJIMA K,SUZUKI H. Improving the umami taste of soy sauce by the addition of bacterialγ-glutamyltranspeptidase as a glutaminase to the fermentation mixture[J]. Enzyme Microb Tech,2007,41:80-84.
[22]邢冠五,石滨,杨素珍.应用膨化技术酿制酱油的研究[J].江苏调味副品,1995(1):17-20.
[23]耿娜.酱油多菌种混合发酵工芝探究[D].长沙:湖南农业大学,2016.
[24]李荔,童星.酱油酿造中米曲霉和酱油曲霉复合制曲的研究[J].中国调味品,2018,43(5):145-148.
[25]周传云,聂明,万佳蓉.从酱油生产用菌粉中选诱优良米曲霉菌种[J].食品与发酵工业,2004,30(4):79-82.
[26] NGUYEN X H,SOPHIA F,CHING-HUA T,et al. Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce[J]. LVT,2016(7):242-250.
[27]尹文颖,崔春,陈玲,等.发酵温度对高盐稀态酱油原油品质的影响[J].食品工业科技,2014,35(2):154-157.
[28]赵谋明,林涵玉,周朝晖,等.不同酱醅层挥发性物质组成的差异[J].现代食品科技,2019,35(2):7-16;284.
[29]杨明泉.酵母抽提物对酱油酱醪液态发酵的影响研究[J].中国调味品,2018,43(5):90-93.
[30]詹超群,邓尚贵,霍健聪,等.秘鲁鱿鱼骨粉添加对酱油制曲的影响[J].食品与发酵工业,2018,44(1):133-137.
[31]尹文颖.不同固形物浓度对高盐稀态酱油发酵影响的研究[D].广州:华南理工大学,2015.
[32]刘瑞钦,陈彩英.灭菌设备对酱油品质的影响[J].中国酿造,2004(4):30-31.
[33]谢媛利,高听明,孔军平.酱油灭菌与氨基酸含量及风味保持研究[J].安徽农学通报,2014,20(Z2):125-128.
[34]康文丽,陈亮,贺博,等.高盐稀态酿造酱油中香气活性成分在灭菌前后的变化研究[J/OL].食品科学.
[35]刘文鹏,李岩.低盐固态酱油灭菌温度对酱油风味及质量影响的研究[J].中国调味品,2002(7):13-15.
[36]邓岳,杨阳,夏白雪,等.杀菌工艺对先市酱油品质形成研究[J].中国测试,2016,42(6):54-59.
[2]姬晓悦. 4种市售酱油挥发性成分研究[J].安徽农业科学,2018,46(28):172-175.
[3]张艳芳,陶文沂.低盐固态发酵酱油中挥发性风味物质的分析[J].精细化工,2008,25(3):260-263.
[4]张海珍.酿造酱油发酵过程风味变化规律及工艺优化的研究[D].杭州:浙江工商大学,2010.
[5]朱莉,许长华.酱油关键风味物质及其功能与发酵工艺研究进展[J].食品与发酵工业,2018,44(6):287-292.
[6]冯霞,赵欣,宋家乐.传统酿造酱油的品质特性及其氨基酸组成研究[J].中国调味品,2014,2(39):16-19.
[7]袁圆,鲁绯,黄持都,等.酱油功能性研究最新进展[J].中国酿造,2010,214(1):1-4.
[8]郑文华,许旭.美拉德反应的研究进展[J].化学进展,2005,17(1):122-129.
[9]林祖申.酱油生产技术问答[M].北京:中国轻工业出版社,2001:77-80.
[10]李杨,李明达,王中江,等.酱油酿造过程中风味物质的形成与鉴定[J].食品工业科技,2019,40(4):251-256.
[11]梁寒峭,陈建国,刘伟,等.酿造酱油中特征氨基酸含量检测及对氨基酸态氮贡献的分析[J].食品与发酵工业,2018,44(4):198-203.
[12]郭壮,凌霞,王念,等.市售生抽酱油品质评价[J].中国调味品,2017,42(8):90-94.
[13]王丹丹,凌霞,王念.基于电子舌技术对市售生抽酱油滋味品质的评价[J].食品与发酵工业,2017,43(6):244-248.
[14]王春玲,张博华,崔琪,等.影响酱油色泽和色调因素的分析[J].中国酿造,2010,7(220):80-82.
[15]赵娜,舒丹阳,崔春. p H值对成熟期小麦酱油理化指标的影响[J].中国调味品,2018,43(12):83-88.
[16]李学伟,朱新贵,梁姚顺,等.全大豆和脱脂大豆酿造酱油的差异化研究[J].中国酿造,2015,34(1):22-26.
[17]凌红妹,杨娟,王玮,等.以不同发芽天数豆芽为原料酿造酱油对酱油品质的影响[J].食品安全导刊,2018(6):129-131.
[18]赵谋明,许瑜,苏国万,等.不同淀粉质原料对高盐稀态酱油香气品质的影响[J].现代食品科技,2018,34(6):130-142.
[19]许瑜.外加糖源对高盐稀态酱油风味品质影响的研究[D].广州:华南理工大学,2018.
[20] TOMINA K J,YANO T,KITAGATA T. Action of glutaminase of a model system of soy sauce fermentation[J].Agri Biol Chem,1989,53(7):1 873-1 878.
[21] KIJIMA K,SUZUKI H. Improving the umami taste of soy sauce by the addition of bacterialγ-glutamyltranspeptidase as a glutaminase to the fermentation mixture[J]. Enzyme Microb Tech,2007,41:80-84.
[22]邢冠五,石滨,杨素珍.应用膨化技术酿制酱油的研究[J].江苏调味副品,1995(1):17-20.
[23]耿娜.酱油多菌种混合发酵工芝探究[D].长沙:湖南农业大学,2016.
[24]李荔,童星.酱油酿造中米曲霉和酱油曲霉复合制曲的研究[J].中国调味品,2018,43(5):145-148.
[25]周传云,聂明,万佳蓉.从酱油生产用菌粉中选诱优良米曲霉菌种[J].食品与发酵工业,2004,30(4):79-82.
[26] NGUYEN X H,SOPHIA F,CHING-HUA T,et al. Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce[J]. LVT,2016(7):242-250.
[27]尹文颖,崔春,陈玲,等.发酵温度对高盐稀态酱油原油品质的影响[J].食品工业科技,2014,35(2):154-157.
[28]赵谋明,林涵玉,周朝晖,等.不同酱醅层挥发性物质组成的差异[J].现代食品科技,2019,35(2):7-16;284.
[29]杨明泉.酵母抽提物对酱油酱醪液态发酵的影响研究[J].中国调味品,2018,43(5):90-93.
[30]詹超群,邓尚贵,霍健聪,等.秘鲁鱿鱼骨粉添加对酱油制曲的影响[J].食品与发酵工业,2018,44(1):133-137.
[31]尹文颖.不同固形物浓度对高盐稀态酱油发酵影响的研究[D].广州:华南理工大学,2015.
[32]刘瑞钦,陈彩英.灭菌设备对酱油品质的影响[J].中国酿造,2004(4):30-31.
[33]谢媛利,高听明,孔军平.酱油灭菌与氨基酸含量及风味保持研究[J].安徽农学通报,2014,20(Z2):125-128.
[34]康文丽,陈亮,贺博,等.高盐稀态酿造酱油中香气活性成分在灭菌前后的变化研究[J/OL].食品科学.
[35]刘文鹏,李岩.低盐固态酱油灭菌温度对酱油风味及质量影响的研究[J].中国调味品,2002(7):13-15.
[36]邓岳,杨阳,夏白雪,等.杀菌工艺对先市酱油品质形成研究[J].中国测试,2016,42(6):54-59.