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。

Development and quality of oyster soy sauce by high-salt liquid-state fermentation

Using soybean meal, wheat and enzymatic hydrolysate of oyster as raw materials, the functional oyster soy sauce with sweet flavor was developed by high-salt liquid-state fermentation technology, and the sensory quality, amino acid content and flavor composition of soy sauce were compared with that of the control soy sauce. The results showed that the amino nitrogen content in oyster soy sauce reached 1.2 g/100 ml when the enzymatic oyster hydrolysate addition was 25%. Compared with the control soy sauce, the oyster soy sauce was more prominent in seafood flavor, freshness, aroma and overall evaluation. A total of 6 kinds of flavor amino acids were identified both in oyster soy sauce and control soy sauce, but the content of flavor amino acids in oyster soy sauce (41.8%) was higher than that in control soy sauce (40.5%). The content of taurine in oyster soy sauce was as high as 36.7 mg/100 g, which was about 13.6 times that of the control soy sauce. The relative content of alcohols (59.5%) and furans (20.7%) in oyster soy sauce were relatively high, which gave it strong and unique flavor.