添加竹笋对酱油制曲以及成品酱油品质的影响

文章采用响应面法分析添加竹笋对酱油制曲过程的影响,选取制曲时间、制曲温度、曲精接种量和竹笋添加量为响应指标,以蛋白酶活力为响应值,采用Box-Behnken法进行分析优化;同时采用高盐稀态工艺酿造竹笋酱油,研究竹笋酱油中活性成分总酚、总黄酮的含量以及抗氧化活性的影响。结果表明:竹笋酱油的最佳制曲条件为制曲时间62.5h,制曲温度31.5℃,曲精接种量0.23%和竹笋添加量6.50%,此时蛋白酶活力658.35U/g干基。与传统酱油相比,添加竹笋不仅可以改善酱油成曲中蛋白酶活力,还可不同程度地提高总氮、氨基酸态氮、总酚、总黄酮的含量以及抗氧化能力。其中竹笋酱油成品中总氮、氨基酸态氮、总酚、总黄酮增加百分比分别为9.24%、15.96%、4.55%和3.83%;体外抗氧化指标还原力和ABTS清除自由基能力提高百分比分别为10.08%和11.63%。因此,在高盐稀态酱油酿造过程中,竹笋可部分替代黄豆,作为功能性较强的新型酱油,该研究为新产品酱油的研发提供了一定的理论支持。

Effect of Adding Bamboo Shoots on Soy Sauce Koji Making and Quality of Finished Soy Sauce

Response surface method is used to analyze the effect of adding bamboo shoots on the koji-making process of soy sauce.The koji-making time,koji-making temperature,inoculation amount of koji extract and the additive amount of bamboo shoots are selected as the response indexes.The protease activity is used as the response value,and the Box-Behnken method is used to analyze and optimize.At the same time,the high salt dilute-state technology is used to brew bamboo shoot soy sauce,and the content of total phenols and total flavonoids in the bamboo shoot soy sauce and the effect of antioxidant activity are studied.The results show that the best koji-making conditions of bamboo shoot soy sauce are as follows:koji-making time is 62.5 h,koji-making temperature is 31.5℃,koji extract inoculation amount is0.23%and the additive amount of bamboo shoots is 6.50%,at this time,the protease activity is658.35 U/g dry basis.Compared with traditional soy sauce,adding bamboo shoots can not only improve the protease activity in soy sauce koji,but also improve the content of total nitrogen,amino nitrogen,total phenols,total flavonoids and antioxidant capacity.Among them,the percentage of total nitrogen,amino nitrogen,total phenols and total flavonoids in the bamboo shoot soy sauce products increases by 9.24%,15.96%,4.55% and 3.83% respectively,and the percentage of antioxidant indexes in vitro such as reduction capacity and scavenging ability of ABTS free radical increases by 10.08%and 11.63%respectively.Therefore,in the brewing process of high salt dilute-state soy sauce,bamboo shoots can partially replace soybeans as a new type of soy sauce with stronger functionality.This research has provided certain theoretical support for the research and development of new-type soy sauce.