家常烹调方法对酱油游离氨基酸的影响

以酱油为原料,采用家常烹调方法,研究蒸、煮和微波处理对酱油质量损失、游离氨基酸变化规律的影响。结果表明:经过蒸、煮和微波处理后,酱油质量均有损失。与未处理酱油相比,煮制和微波处理之后酱油中游离氨基酸总含量增多。煮制和微波处理后酱油中鲜味氨基酸浓度增加,而蒸制处理后酱油中鲜味氨基酸浓度略微减小。未处理、蒸、煮和微波处理后酱油中TAV>1的游离氨基酸分别有9,9,11,10种。经过蒸制和微波处理,酱油中必需氨基酸总量均减少,而煮制处理酱油中必需氨基酸总量增多。酱油中鲜味氨基酸、苦味氨基酸、脂肪族氨基酸、疏水性氨基酸、亲水性氨基酸、极性氨基酸、非极性氨基酸、酸性氨基酸总量在3种烹调方法处理后均减少。

Effects of Home Cooking Methods on Free Amino Acids in Soy Sauce

Soy sauce is as the raw material,the effects of home cooking methods such as steaming,boiling and microwave treatment on the quality loss of soy sauce and the variation of free amino acids are studied.The results show that the mass of soy sauce is lost after steaming,boiling and microwave treatment.Compared with untreated soy sauce,the total content of free amino acids in soy sauce is increased after boiling and microwave treatment,the content of umami amino acids in soy sauce is increased after boiling and microwave treatment,but is slightly decreased after steaming.There are 9,9,11,10 kinds of free amino acids in soy sauce with TAV>1 after untreatment,steaming,boiling and microwave treatment respectively.After steaming and microwave treatment,the total amount of essential amino acids in soy sauce is decreased,while the total amount of essential amino acids in boiled soy sauce is increased.The total amount of umami amino acids,bitter amino acids,aliphatic amino acids,hydrophobic amino acids,hydrophilic amino acids,polar amino acids,non-polar amino acids,acidic amino acids in soy sauce is decreased after treatment by these three kinds of cooking methods.