摘要
为了降低酿造酱油含盐量,满足减盐酱油市场需求,文章利用纳滤技术对酱油进行脱盐处理,分析了压力、稀释水量对酱油纳滤脱盐效果的影响,确定最佳纳滤工艺:当压力为2.2 MPa,稀释水量为40%时,酱油脱盐率为30.3%,氨基酸态氮损失率为12.5%,酱油盐分降低至13.09 g/dL。对纳滤前后酱油中游离氨基酸含量和风味物质分析发现,游离氨基酸和风味物质均有损失,其中总游离氨基酸损失约5%,甘氨酸损失最大,为11.11%;酱油风味物质中乙醇浓度变化最大,降低了50.44%,其他酱油关键香气成分苯乙醇、4-乙烯基愈创木酚和HEMF等变化较小。直接感官鉴评表明,脱盐前后酱油的口感和香气无变化。此外,纳滤副产物被二次发酵利用,实现了绿色生产。该研究结果为酱油纳滤脱盐技术提供了理论依据。
In order to reduce the salt content of fermented soy sauce and meet the market demand for low-salt soy sauce,nanofiltration technology is used to desalinate soy sauce.The effects of pressure and dilution water amount on the nanofiltration desalination effect of soy sauce are analyzed and the optimal nanofiltration technology is determined.When the pressure is 2.2 MPa and the dilution water amount is 40%,the soy sauce desalination rate and the amino acid nitrogen loss rate are 30.3% and 12.5% respectively,and the soy sauce salt content is reduced to 13.09 g/dL.Through the analysis of free amino acid content and flavor substances of soy sauce before and after nanofiltration,it is found that both free amino acids and flavor substances are lost.The total free amino acid loss is about 5% and the loss of glycine is the largest of 11.11%.The concentration of ethanol in soy sauce flavor substances changes the most,decreasing by 50.44%,while the other key aroma components such as phenylethyl alcohol,4-vinylguaiacol and HEMF in soy sauce change little.The direct sensory evaluation shows that the taste and aroma of soy sauce don't change before and after desalination.In addition,the by-products of nanofiltration are fermented and utilized for the second time,which has realized green production.The research results have provided a theoretical basis for the nanofiltration desalination technology of soy sauce.
作者
孙启星
苗春雷
朱娅媛
朱新贵
SUN Qi-xing;MIAO Chun-lei;ZHU Ya-yuan;ZHU Xin-gui(Lee Kum Kee(Xinhui)Foods Co.,Ltd.,Jiangmen 529100,China)
出处
《中国调味品》
CAS
北大核心
2023年第4期156-160,共5页
China Condiment
基金
广东省重点领域研发计划项目(2020B020226006)。
关键词
纳滤
压力
稀释水量
减盐酱油
游离氨基酸
风味物质
nanofiltration
pressure
dilution water amount
low-salt soy sauce
free amino acid
flavor substances
