摘要
为了提高低盐固态酱油的风味,实验中以沪酿3.042米曲霉通风制曲,采用淋浇工艺发酵。对成品酱油理化指标、感官指标和挥发性风味成分的测定分析,结果表明:采用淋浇工艺酿制的酱油氨态氮含量平均提高7.24%,氨基酸转化率平均提高1.38%;挥发性风味成分醇类、酯类、酚类等比对照组多20种,酱油中主要风味物质4-乙基愈创木酚(4-EG),4-乙基苯酚(4-EP),4-羟基-2-乙基-5甲基-3-呋喃酮(HEMF)都有一定含量。
In order to improve the quality and the out put of soy sauce, spraying--extraction tech-nology was adopted. Compared of physicochemical index and sensory index and volatile flavor compounds among finished soy sauce, and point out： the content of ammonia nitrogen and the conversion of ammonia nitrogen was improved 7.24% and 1.38% on average specially. The species of volatile falvour compounds was incerased 20 kinds,and the cotent of alcohols, esters and phenols was increased respectively. 4-EG, 4-EP and HEMF of which main compounds of soy sauce were found in spraying--extraction soy sauce.
出处
《中国调味品》
CAS
北大核心
2009年第8期91-94,共4页
China Condiment
基金
浙江省科技计划项目(2007C22001)
关键词
酱油
淋浇
风味
soy sauce
spraying
extration
flavor
