盐水浓度对酱油发酵过程中理化指标的影响

以豆粕、麸皮为原料，接种沪酿3.042米曲霉，36 ℃条件下制曲46 h后，在盐水浓度为15 °Bé、17 °Bé、19 °Bé、21 °Bé、23 °Bé条件下进行高盐稀态酱油发酵，并定期跟踪测定氨基酸态氮、还原糖等理化指标，考察盐水浓度与各理化指标的数量关系。从实验结果初步推导出发酵56 d的酱油中氨基酸态氮、还原糖含量以及蛋白酶活力与盐水浓度的曲线拟合方程依次为y=-1.224+0.288x-0.007 71x2（R2=0.985），y=-11.127+2.16x-0.057 5x2（R2=0.962），y=777.169+39.230x-1.266x2（R2=0.990）。从而可知在盐水浓度为18～19 °Bé范围内，酱油具有较高的氨基酸态氮、还原糖含量。

Effects of brine concentration on physicochemical indexes during soy sauce fermentation

Using soybean meal and wheat bran as raw materials, Aspergillus oryzae Huniang 3.042 as fermentation strain, koji was made at 36 ℃ for 46 h. The high salt diluted soy sauce was fermented in brine concentration of 15 °Bé, 17 °Bé, 19 °Bé, 21 °Bé and 23 °Bé, and the physicochemical indexes (such as amino acid nitrogen, reducing sugar, etc.) were determined by a regular basis to track, and the quantitative relation of brine concentration and physicochemical indexes was investigated. The results showed that the curve fitting equations between amino acid nitrogen, reducing sugar content, protease activity in soy sauce fermented for 56 d and brine concentration in order were y=-1.224+0.288x-0.007 71x2 (R2=0.985), y=-11.127+2.16x- 0.057 5x2 (R2=0.962), y=777.169+39.230x-1.266x2 (R2=0.990), respectively, which indicated that soy sauce had higher content of amino acid nitrogen, reducing sugar in the brine concentration range of 18-19 °Bé.