日本酱油种类及其酿造工艺特点

日本酱油最初的酿造工艺是从古代中国传入,在日本发展出很多独特的工艺,酿造出最常见的浓味酱油、淡味酱油、溜酱油、二次酿造酱油和白酱油5种日本式酱油.在酿造过程中的制曲、装料、发酵管理、压榨、沉淀等工艺过程跟国内的多数酱油酿造工艺相似.因原料和工艺的差别,酿造出如二次酿造酱油及白酱油等独特的产品.     

Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes

The aim of this study was to investigate the effect of porosity‐controlled earthenware as fermentation vessels for Korean soy sauce. Porosity of fermentation vessels was controlled by glazing the surfaces of Korean earthenware. Three kinds of onggis– the outside glazed, inside and outside glazed, and unglazed onggi – were made and used to investigate the effect of glazing on the fermentation of soy sauce. During fermentation of soy sauce in porosity‐controlled earthenwares at 30 °C for 4 months, physical, chemical, microbiological and sensory quality attributes were monitored. Compared to other vessels, soy sauce fermented in onggi with both inside and outside surfaces glazed showed less water loss (10.7%), salt content (17.6%) and pH (pH4.4) after the fourth month. It also produced higher total acidity (1.43%), protease activity (810 μg mL^?1 min^?1) and microbiological changes that included total aerobic bacteria [4.3 log(cfu mL^?1)], lactic acid bacteria [3.8 log(cfu mL^?1)] and yeast [4.2 log(cfu mL^?1)]. The contents of total nucleotide (200–255 mg per 100 g sample) and free amino acids (4634–4848 mg per 100 g sample) in soy sauce were not consistent with glazing, which may be more affected by other factors, such as water loss, than the porosity of vessels. However, the percentage of glutamic acid among total free amino acids was 23.6% in onggi with both surfaces glazed, which was a little higher than the 21.9% in the outside glazed and 21.5% in the unglazed. These positive physicochemical and microbiological changes during fermentation in onggi with both sides glazed also resulted in higher sensory quality.     

酱油的质量

论述了酱油质量的实质及其形成的机理和条件，举例说明感官质量的重要性、强调理化质量的片面性。提出改善酱油质量应从原料和微生物2方面着手，即增加淀粉质原料的比例，采用多菌竟生，低温混合发酵的工艺。     

Soy sauce odour induces and enhances saltiness perception

Developing products with reduced sodium content is one alternative for consumers interested in reducing their daily sodium intake. In this research, we determined whether soy sauce odour could induce and enhance salty taste perception in salt solution models. The sensory threshold technique (ASTM E679‐04, the ascending forced choice method of limits) was used to determine thresholds at 25 °C. Group best estimate threshold geometric means of soy sauce odour were expressed as parts‐per‐billion (ppb, v/v). At 28.45 ppb (recognition threshold), soy sauce odour could induce salty taste in 0.03 mm NaCl solution (in which salty taste was undetectable without soy sauce odour) and at 122.71 ppb (difference threshold), it enhanced salty taste (i.e. saltier) perception in 20 mm NaCl solution. Through the odour–taste interaction concept, this study demonstrated that the soy sauce odour could induce and enhance salty taste perception, which could be applied in the development of reduced‐sodium foods.     

高盐稀态牡蛎酿造酱油的开发与品质分析

以豆粕、小麦及牡蛎酶解液为原料,采用高盐稀态发酵工艺,研发具有甜香风味的功能性牡蛎酱油,并将其与对照酱油的感官品质、氨基酸含量及风味成分进行了分析比较。结果表明,在牡蛎酶解液添加量为25%时,牡蛎酱油的氨基态氮含量达1.2 g/100 mL。牡蛎酱油较对照酱油在海鲜风味方面更为突出,同时在鲜度、香气方面以及整体评价也更佳。牡蛎酱油和对照酱油均鉴定出6种鲜味氨基酸,但牡蛎酱油的鲜味氨基酸含量（41.8%）高于对照酱油（40.5%）;牡蛎酱油中牛磺酸含量高达36.7 mg/100 g,约为对照酱油的13.6倍。牡蛎酱油的挥发性风味物质中醇类、呋喃类相对含量较高,分别为59.5%、20.7%,从而赋予其香浓而独特的风味。     

光照对酱油发酵影响初步研究

研究了不同光质对发酵酱油的影响,结果显示不同光质发酵酱油在其色泽(A530)、氨氮含量、固形物含量、还原糖含量、总酸含量、红指、黄指等指标之间的变化率没有明显差异(p>0.05),经感官评价,其色泽、香气、滋味方面也均没有显著差异(p>0.05)。对无光控温发酵酱油与传统晒露发酵酱油进行比较,中性和酸性蛋白酶活力在无光控温发酵酱油中均下降得较快,但氨氮含量却增加较快。它们的总游离氨基酸含量分别为5.246g/100mL和4.480g/100mL;通过GC-MS对酱油的挥发性成分进行分析,无光控温发酵酱油中的挥发性成分较丰富,而且其大部分醇类、酸类、酯类、醛类、酚类和其他挥发性物质的含量均比传统晒露发酵酱油高。     

双菌种酿制酱油工艺研究

通过对采用3.042米曲霉和AS 3.350黑曲霉混合发酵酿制酱油工艺的研究,结果表明:80%沪酿米曲霉和20%AS 3.350黑曲霉混合发酵可使成品酱油中的谷氨酸含量提高30%,原料全氮利用率及氨基酸生成率也有所提高,而且色香味也均比单一米曲霉制曲发酵的酱油好.     

北冬虫夏草保健酱油的研制

以豆饼、麸皮、面粉为原料，米曲霉泸酿3．042为发酵菌种，采用固态低盐工艺，在酱油淋油时添加北冬虫夏草发酵菌丝体，酿制北冬虫夏草保健酱油，对其发酵条件、菌丝体的添加方法和添加量进行了探讨。结果表明，北冬虫夏草菌丝体的最佳添加量为20％，所得的酱油除具有传统酱油的营养和滋味醇和外，还富含北冬虫夏草的有效成分。     

外源添加物对酱油发酵的影响

将酱油发酵过程无添加任何外源物（S0）的样品与添加酵母抽提物（S1）、鲁氏接合酵母（S2）和植物乳杆菌（S3）的样品比较,探讨外源添加物对酱油发酵的影响。结果表明,外源添加物处理组的样品基础理化指标都得到提高,样品S1的氨基酸态氮相比样品S0提高了21%。微生物的多样性结果显示,在3组处理组中四联球菌属的比例下降了24.3%～39.4%,乳杆菌属的比例得到提高。通过气相色谱质谱（GC-MS）法对4种酱油的挥发性风味进行分析,样品S1和S3风味物质种类比样品S0多16种,样品S1的酯类含量是样品S0的2.8倍,样品S3的酸类物质含量是样品S0的42.9倍。感官评价结果表明,外源物的添加使酱油的主体风味提高,典型风味突出,明显提升了酱油的整体风味。结果表明外源添加物可以对酱油的品质有不同程度的改善,尤其是酵母抽提物。     

甜油和酱油中氨基酸和还原糖含量的比较研究

探讨甜油和酱油中两种关键营养成分氨基酸和还原糖的含量差异,分析原料不同、工艺相近的两种调味品特征指标存在差异的原因,并提出甜油和酱油存在的优势和缺点。结果表明,甜油中氨基酸总量和鲜味氨基酸谷氨酸低于酱油,甜油和酱油中氨基酸总量分别为15.86～23.21 mmol/L和31.69～46.04 mmol/L,其中谷氨酸含量分别为2.94～7.54 mmol/L和20.62～35.34 mmol/L;但每类氨基酸含量差距不大,比较协调;甜油中甜味氨基酸比例较大,为49.41%,酱油中的鲜味氨基酸比例较大,为71.19%;甜油中还原糖含量（14.24～27.53 g/L）高于酱油（4.80～8.26 g/L）。因此,酱油因高氨基酸和谷氨酸含量鲜味明显、口感厚重,适合烧制菜肴,而甜油口感协调、丰满,适合炒菜和凉拌菜;另外,甜油中高含量的还原糖含量能够改善菜肴质量、色泽和口感。     

固稀发酵酱油的生产工艺浅析

先固后稀发酵酱油比高盐稀态酱油生产周期短，风味比低盐固态酱油好，是当前中小企业提高酱油风味，投资小、见效快的途径之一。固稀发酵生产工艺可以利用低盐固态发酵设备，采取低温制曲，低温发酵，生产接近广式淡色味鲜的生抽类酱油，收效较好。     

酵母抽提物添加时间对酱油风味的影响

该研究采用电子鼻技术和气相色谱-质谱联用技术（GC-MS）对未添加酵母抽提物（YE）酿造酱油（编号为YE0）,发酵前期（入缸）、中期（发酵30 d）和后期（发酵60 d）添加YE酿造的酱油（编号为YE1、YE2和YE3）中的挥发性香气成分进行分析。结果显示,四种样品通过GC-MS共检测到49种挥发性风味化合物,YE1中酯类、醛类、醇类和酮类的含量最高,这些物质有利于丰富酱油中的麦芽香、焦糖香、花香和果香,可使酱油风味更加饱满和谐,其中,3-甲硫基丙醛、5-乙基-4-羟基-2-甲基-3（2H）-呋喃酮（HEMF）是酱油典型香气的主要贡献物者;随着中、后期添加YE,酯类、醛类、醇类和酮类物质含量呈现下降趋势。主成分分析（PCA）结果表明,与在酱油发酵前期添加YE相比,在发酵中期和后期添加YE对酱油的风味影响不明显。     

关于酱油快速发酵的探讨

从酱油发酵的本质出发,结合现阶段国内酱油工厂实际生产情况,对酱油快速发酵方法进行了深入探讨。从蛋白质、淀粉类物质快速水解和通过对酵母等产香微生物的发酵调控使香气物质快速生成这两个方面进行了分别论述,并就相关发酵工艺改进进行了细致讨论,为缩短酿造高品质酱油的发酵工艺提供了改进思路。     

添加大曲发酵对广式酱油品质影响的研究

在酱油制曲及酱醪发酵阶段添加不同比例（0、2.75%、5.48%、8.17%）大曲,考察添加大曲对广式酱油制曲及酱油发酵品质的影响。结果表明,添加大曲对酱油成曲及酱油品质有影响,添加2.75%大曲的酱油主要理化指标氨基酸态氮（AAN）含量最高（0.87 g/100 mL）,感官评分最高（8.06分）,品质最优。微生物群落组成分析发现,添加大曲发酵的酱醪中四联球菌属（Tetragenococcus）和接合酵母属（Zygosaccharomyces）菌群相对丰度高于对照样,这可能是导致添加大曲酱油的总酸和酯类风味物质相对含量高于对照样酱油的原因。     

液体发酵中以乙醇代盐生产低盐酱油的研究

用乙醇代替部分盐发酵55d生产的低盐酱油,其中20%盐、1%乙醇溶液泡曲发酵的原酱油中氨基酸态氮为0.865g/100mL,15%～17%乙醇溶液泡曲发酵生产的无盐原酱油中氨基酸态氮约为1.020g/100mL,提高了17%;在5%盐条件下,12%乙醇溶液泡曲得到低盐酱油的氨基酸态氮为0.992g/100mL,提高了14%;10%盐条件下,5%乙醇溶液泡曲得到低盐酱油的氨基酸态氮也达到0.990g/100mL,提高了大约14%。而含有10%盐、5%～7%乙醇的酱油样品风味最好。     

Effects of a mixed koji culture of Aspergillus oryzae HG‐26 and Aspergillus niger HG‐35 on the levels of enzymes,antioxidants and phenolic compounds in soy sauce during the fermentation process

Soy sauce contains a number of bioactive components, which have been shown to possess strong antioxidative properties. The objective of this study was to compare the enzyme activities, antioxidant activity and phenolic compounds content of soy sauces prepared from a mixed koji (SSAON, inoculated with Aspergillus oryzae HG‐26 and Aspergillus niger HG‐35), with those of soy sauces made from a koji culture containing only Aspergillus oryzae HG‐26 koji (SSAO). The total phenolic content (TPC), total flavonoid content (TFC), content of three isoflavone aglycones (daizein, glycitein and genistein) and the antioxidant activity of the SSAON were found to be higher than those of the SSAO during moromi fermentation. In addition, they showed strong positive correlations with the antioxidant potential of the soy sauce. This study has demonstrated the potential of a mixed‐culture koji, based upon A. orzyae and A. niger, for the production of soy sauce with an increased level of bioactive components.     

Effect of a halophilic aromatic yeast together with Aspergillus oryzae in koji making on the volatile compounds and quality of soy sauce moromi

Koji making is an essential step in the production of high‐quality soy sauce. In this study, we inoculated koji with a halophilic aromatic yeast (Zygosaccharomyces rouxii) and Aspergillus oryzae and investigated the effects on the volatile compounds and quality of soy sauce moromi. Our results suggest that the optimal yeast inoculation was approximately 1.5 × 10⁶ yeast per gram of koji, and excessive yeast greatly decreased A. oryzae enzyme activity. In comparison with the control group, there were no significant changes in the concentrations of amino nitrogen, total titratable acids, total soluble nitrogen and reducing sugar by extending the fermentation time during the first fermentation month, whereas the concentration of glutamate in the yeast‐inoculated sample increased by 46.16% and the arginine concentration decreased by 61.07%. After the second fermentation month, 17, 38 and 38 volatile components were identified by GC–MS in C1, C2 and C5, respectively. Moreover, a large number of volatile components, such as 2‐Methoxy‐4‐vinylphenol, ethyl acetate and 1‐Octen‐3‐ol were found in C2 and C5. And the total contents of volatile compounds in C2 were obviously higher than C5. This work furthers our understanding of the traditional multistrain koji making and provides a new method for enhancing the quality and flavour of soy sauce.     

不锈钢全能型酱油发酵设备

该文介绍了不锈钢全能型酱油发酵罐的构造、操作及其特点。该罐一罐多用，既可用于酱油发酵，也可用于贮油、沉降或作其它用途。     

改善酱油风味工艺研究

在酿造酱油生产过程中,最难控制的是酱油的风味。研究主要针对酱油生产各流程环节进行研究,确定了关键点;加强完善细化管理来提升制曲、原油质量。同时,采用新操作工艺如杂菌控制、风量控制制曲、食用酒精添加到发酵中、原油存储控制等措施,可提升酱油风味;具有较好的实用价值。     

航天酱油酿造过程中微生物学研究

该文测定了以航天诱变黑曲霉、毛霉和米曲霉混合制曲,天然晒露,自然共酵,高盐稀态酿造生抽的微生物区系变化情况.试验证明了细菌、放线菌、酵母菌都有一定的耐盐性,细菌在食盐含量12%、14%、16%的情况下,分别增加了32.4倍、25倍和20倍,放线菌分别增加了5倍、4.6倍和1.8倍,酵母菌分别增加了1001倍、658倍和4.78倍.这3类微生物是生抽酱酯突出,香味协调,个性明显的生物基础.而霉菌类不耐盐,数量都有所下降,却是提高生抽转化率的生物基础.