[1]牟灿灿,卢红梅,陈莉,等.发酵方式对薏仁碎米酱油品质的影响[J].中国调味品,2019,(05):21-27.
 Effect of Fermentation Method on the Quality of Broken Coix Seed Soy Sauce[J].CHINA CONDIMENT,2019,(05):21-27.
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发酵方式对薏仁碎米酱油品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
21-27
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Effect of Fermentation Method on the Quality of Broken Coix Seed Soy Sauce
作者:
牟灿灿卢红梅陈莉常冬妹吴煜樟
文献标志码:
A
摘要:
通过分析高盐稀态、低盐固态及自然发酵三种发酵方式对酱油发酵过程中总酸、还原糖、氨基酸态氮、全氮和可溶性无盐固形物等指标的变化及有机酸含量,探讨不同发酵方式对薏仁碎米和传统豆粕麸皮酱油品质的影响。结果表明:三种发酵工艺中,高盐稀态发酵酱油中氨基酸态氮、全氮、无盐固形物和总酸含量均高于自然发酵酱油,且氨基酸态氮、全氮和有机酸含量也高于低盐固态发酵酱油;高盐稀态薏仁碎米酱油中总酸、氨基酸态氮、全氮、无盐固形物和有机酸中乳酸、乙酸和酒石酸含量均高于传统豆粕麸皮酱油,其中全氮、氨基酸态氮及可溶性无盐固形物含量分别为1.29 g/100 mL、0.75 g/100 mL、11.95 g/100 mL,达到GB/T18186-2000一级酱油标准。结论:用薏仁碎米代替麸皮酿造酱油是可行的,且三种发酵方式中高盐稀态薏仁碎米酱油的品质最好。
Abstract:
By analyzing the changes of total acid, reducing sugar, amino acid nitrogen, total nitrogen, soluble salt-free solids and organic acid content in soy sauce fermented by high salt dilute state, low salt solid state and natural fermentation, the effects of different fermentation methods on the quality of coix kernel broken rice and traditional soybean meal bran soy sauce were discussed. The results showed that the contents of amino acid nitrogen, total nitrogen, salt-free solids and total acid in high salt dilute fermented soy sauce were higher than those in natural fermented soy sauce, and the contents of amino acid nitrogen, total nitrogen and organic acid were higher than those in low salt solid fermented soy sauce.The contents of total acid, amino acid nitrogen, total nitrogen, salt-free solids and organic acids in high salt dilute Coix kernel broken rice soy sauce were higher than those in traditional soybean meal bran soy sauce.The contents of total nitrogen, amino acid nitrogen and soluble salt-free solids reached 1.29 g/100 mL, 0.75 g/100 mL and 11.95 g/100 mL, respectively. To GB/T18186-2000 level soy sauce standard. The results showed that it was feasible to use coix seed broken rice instead of bran to make soy sauce, and the quality of high salt dilute coix seed broken rice soy sauce was the best among the three fermentation methods.
更新日期/Last Update: 2019-09-11