日晒夜露酿造过程中酱油品质特性及其抗氧化分析
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摘要
探讨酱油在日晒夜露法酿造过程中的品质变化规律及抗氧化特性。结果表明:随着酿造时间的延长,色率、色深物质、感官评分显著增加(P<0.05),氨基酸态氮及总酸略微上升但不显著(P<0.05),DPPH·清除能力EC_(50)及·OH清除率IC_(50)降低,体外抗氧化能力不断增强。红色指数上升主要发生在酿造前3个月,黄色指数上升及pH降低主要发生在前5个月(P<0.05)。酿造过程中,鲜味氨基酸含量、甜味氨基含量分别增加20.45%、16.00%,苦味氨基酸含量降低3.98%。因此,日晒夜露法发酵过程中,酱油品质不断提升,体外抗氧化能力不断增强。
To investigate the quality change and antioxidant properties of soy sauce during the brewing process of weather exposure.The results show that with the extension of brewing time,the chromaticity,dark substances and sensory score increase significantly(P<0.05),amino acid nitrogen and total acid increase slightly but not significantly(P<0.05),DPPH scavenging capacity EC_(50) and·OH scavenging capacity IC_(50) decrease,and antioxidant capacity in vitro increases continuously.Red index increases mainly in the first three months of brewing,while yellow index increases and pH decreases mainly in the first five months(P<0.05).During the brewing process,the content of umami amino acid and sweet amino acid increases by 20.45% and 16.00% respectively,while the content of bitter amino acid decreases by 3.98%.Therefore,the quality of soy sauce is constantly improved and the antioxidant capacity in vitro is constantly enhanced during the brewing process of weather exposure.
To investigate the quality change and antioxidant properties of soy sauce during the brewing process of weather exposure.The results show that with the extension of brewing time,the chromaticity,dark substances and sensory score increase significantly(P<0.05),amino acid nitrogen and total acid increase slightly but not significantly(P<0.05),DPPH scavenging capacity EC_(50) and·OH scavenging capacity IC_(50) decrease,and antioxidant capacity in vitro increases continuously.Red index increases mainly in the first three months of brewing,while yellow index increases and pH decreases mainly in the first five months(P<0.05).During the brewing process,the content of umami amino acid and sweet amino acid increases by 20.45% and 16.00% respectively,while the content of bitter amino acid decreases by 3.98%.Therefore,the quality of soy sauce is constantly improved and the antioxidant capacity in vitro is constantly enhanced during the brewing process of weather exposure.
引文
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[3]李荔.高盐稀态酱油酿造过程中乳酸发酵条件的研究[J].中国调味品,2015,40(3):85-90.
[4]林祖申.酱油生产技术问答[M].北京:中国轻工业出版社,2007.
[5]刘贞诚.传统酿造酱油风味成分的研究[D].广州:华南理工大学,2012.
[6]孙宇霞.酱油色率的检测方法[J].江苏调味副食品,2006,23(6):29-30.
[7]李丹,崔春,赵某明.高盐稀态酱油酿造过程中色泽变化[J].食品与发酵工业,2010,136(4):75-79.
[8]李莹,刘敏,崔春,等.酱油抗氧化能力评价及聚类分析[J].食品与发酵工业,2008,34(1):14-19.
[9]郑海燕.酱油中红色指数的测定方法[J].中国调味品,1999(1):27-29.
[10]秦祖赠,陈永梅,粟春富.焦糖色黄色指数的测定[J].中国调味品,2003(7):37-39.
[11]胡志芬,孙仕萍.折光计法测定酱油中可溶性无盐固形物的含量[J].化学分析计量,2003,12(3):43-44.
[12]高向阳.食品分析与检验[M].北京:中国计量出版社,2008.
[13]Intarasirisawat R,Benjakul S,Visessanguan W,et al.Antioxidativeandfunctionalpropertiesofprotein hydrolysate from defatted skipjack(Katsuwonous pelamis)roe[J].Food Chemistry,2012,135(4):3039-3048.
[14]Saidi S,Deratani A,Belleville M P,et al.Antioxidant peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process[J].Food Research International,2014,65:329-336.
[15]冯杰.埃切假丝酵母产香机理及其对酱油风味的影响[D].无锡:江南大学,2012.
[16]李素云,纵伟,张培旗,等.模糊综合评判在调味品感观评价中的应用[J].中国调味品,2010,35(7):27-29.
[17]张艳芳.多菌株制曲促进酶系优化与提高酱油质量的研究[D].无锡:江南大学,2009.
[18]董修涛,刘玉汝,陈仕伟,等.高盐稀态酱油梯度盐分发酵工艺技术研究[J].安徽农学通报,2016,22(24):111-112.
[19]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.