| 改善低盐固态酱油风味的研究 |
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| 引用本文： | 崔琪,鲁梅芳,侯丽华,王春玲,李园园,耿玉凤,王园园.改善低盐固态酱油风味的研究[J].中国酿造,2011(2). |
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| 作者姓名： | 崔琪 鲁梅芳 侯丽华 王春玲 李园园 耿玉凤 王园园 |
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| 作者单位： | 天津科技大学食品营养与安全教育部重点实验室,天津,300457 |
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| 基金项目： | 国家"十一五"科技支撑计划项目，国家自然科学基金，天津市科技支撑重点项目，国家科技支撑计划资助项目 |
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| 摘 要： | 重点采用淋浇工艺添加耐盐酵母,研究其对低盐固态酱油风味的影响,探讨了耐盐酵母在酱汁中的生长情况及其对酱汁风味的影响、传统和淋浇工艺酱醅中风味物质的动态变化进行对比分析.结果表明,T酵母更适合在酱汁中生长;选择淋浇工艺适时添加T酵母的酱醅中乙醇含量提高T77.9%,异丁醇提高了98.7%,HEMF提高了2.3倍,酒石酸、柠檬酸和琥珀酸总含量提高了31.1%.因此,淋浇工艺合理添加耐盐酵母可显著提高低盐固态酱油的风味.
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| 关 键 词： | 低盐固态 耐盐酵母 风味 淋浇 |
Improvement of soy-sauce flavor during the low-salt solid-state fermentation |
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| CUI Qi,LU Meifang,HOU Lihua,WANG Chunling,LI Yuanyuan,GENG Yufeng,WANG Yuanyuan.Improvement of soy-sauce flavor during the low-salt solid-state fermentation[J].China Brewing,2011(2). |
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| Authors: | CUI Qi LU Meifang HOU Lihua WANG Chunling LI Yuanyuan GENG Yufeng WANG Yuanyuan |
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| Affiliation: | CUI Qi,LU Meifang,HOU Lihua,WANG Chunling,LI Yuanyuan,GENG Yufeng,WANG Yuanyuan(Ministry of Education Key Laboratory of Food Nutrition and Safety,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | The influence of adding salt-tolerant yeast on flavor of soy sauce was studied in this paper.The growth of yeasts and production of aroma compounds in two different technologies were investigated.The results showed that yeast T grew well in the soy-sauce mash.Ethanol was improved by up to 77.9% and isobutyl alcohol was raised by 98.7%.Moreover,HEMF was enhanced by about 2.3 folds.The concentrations of tartaric acid,citric acid and succinic acid total were improved by 31.1% compared with those of the control... |
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| Keywords: | low-salt solid-state salt-tolerant yeast flavor spraying-extraction technology |
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