摘要
为了考察不同固形物浓度发酵(30%、33%、37%、41%)对高盐稀态酱油滋味物质的影响,研究了不同固形物浓度发酵过程中酱油氨基酸态氮、总氮、还原糖、总酸、游离氨基酸组成和肽分子量分布等滋味物质的变化对酱油呈味特性的影响。结果表明,发酵固形物浓度越高,酱油盐含量越低,保留的中性蛋白酶活力、氨基酸态氮、总氮、还原糖及总酸含量越高。对比不同固形物浓度发酵酱油的关键滋味物质发现,酱油肽分子量分布主要集中于1~5 ku(50%左右)和小于1 ku(30%~40%),1~5 ku肽段所占比例随发酵固形物浓度的增大而提高,且具有呈味作用的游离氨基酸在高固形物浓度下得到提高。感官评价表明,37%固形物浓度下发酵的酱油鲜味、酸味最为突出,苦味最弱。整体上,提高固形物浓度使酱油的滋味更加浓郁。
The effects of different solid concentrations on the taste of soy sauce with high sah liquid state fermentation were systematically analyzed by investigating the neutral protease activity, amino acid nitrogen, total nitrogen, reducing sugar, total acid,amino acids composition, molecular weight distribution and taste characteristic. Results showed that the higher solid concentration led to the lower salt content in soy sauce, which remained higher neutral protease activity,amino acid nitrogen, total nitrogen, reducing sugar and total acid.Compared with the key taste substance of soy sauces fermented under different solid concentrations, molecular weight of different soy sauces were mostly distributed in 1- 5 ku （50%） and less than 1 ku （30% 40% ）. Furthermore, the peptides with 1 - 5 ku and flavor amino acids also improved under higher solid concentration fermentation.The Quantitative Description Analysis （Qu） showed that the umami and sour taste were strongest in soy sauce under solid concentration of 37% , while the bitterness was the weakness. Thus, soy sauce fermented under high solid concentration efficiently improved the taste.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第8期133-138,共6页
Science and Technology of Food Industry
基金
广东省高等学校优秀青年教师培养计划项目(Yq2013184)
关键词
酱油
固形物浓度
理化性质
肽分子量分布
氨基酸组成
滋味
soy sauce
solid concentration
physicochemical properties
distribution of peptide molecular weight
amino acid composition
tastes
