添加酱渣对黄豆酱品质影响的研究

为研究添加酱渣对黄豆酱品质的影响，在发酵过程中添加不同比例酱渣，比较黄豆酱中氨基酸态氮、色差、质构、综合感官 评价和风味物质等品质指标变化。 结果表明，随着酱渣添加量在1%～9%范围内增加，黄豆酱中氨基酸态氮含量呈下降趋势，当酱 渣添加量＜3%时，氨基酸态氮含量（1.14 g/100 g）较对照组（1.18 g/100 g）无显著差异（P＞0.05）；当酱渣添加量为1%时，黄豆酱a*值（15.80）和L*值（24.80）最大，且硬度、稠度、黏性指数均与对照组无显著差异（P＞0.05）；添加酱渣后，黄豆酱的风味物质种类及综合 感官评分均高于对照组，当酱渣添加量为7%和3%时，黄豆酱中风味物质种类最多（33种）和综合感官评分最高（75.42分）。 综合考虑， 添加3%酱渣不会降低黄豆酱品质，且在风味物质及综合感官评价方面更具优势，该研究结果可为酱渣在黄豆酱生产中的应用提供 参考。

Effect of soy sauce residue addition on the quality of soybean paste

In order to study the effect of soy sauce residue addition on the quality of soybean paste, the indexes including amino acid nitrogen, color difference, texture, comprehensive sensory evaluation and flavor substances were compared by adding different proportion of soy sauce residue dur- ing fermentation. The results showed that the content of amino acid nitrogen in soybean paste decreased with the increase of soy sauce residue addi- tion from 1% to 9%. When the soy sauce residue addition was less than 3%, there was no significant difference between the amino acid nitrogen content (1.14 g/100 g) in soybean paste and the control group (1.18 g/100 g) (P＞0.05). When the soy sauce residue addition was 1%, the a* value (15.80) and L* value (24.80) of soybean paste were the highest, and there were no significant differences in hardness, consistency and viscosity indexes com- pared with control group (P＞0.05). After adding the soy sauce residue, the types of flavor substances and the sensory score were both higher than that of the control group, and the types of flavor substances (33) and the sensory score (75.42) reached the highest when the soy sauce residue addition was 7% and 3%, respectively. In comprehensive consideration, adding soy sauce residue 3% could not reduce the quality of soybean paste, on the contrary, it showed advantages in flavor substances and comprehensive sensory evaluation. The study could provide a reference for the application of soy sauce residue in the production of soybean paste.