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。

Effect of light on soy sauce fermentation

The effect of different light qualities on soy sauce fermentation was studied. The results showed that there were no significant difference （p〉0.05） in sensory evaluation （color, aroma and taste） and physicochemical properties （color index A530, ammonia nitrogen, solid content, reducing sugar, total acid, red index and yellow index） between different soy sauce. The comparative analysis of the temperature-controlled fermented soy sauce and the traditional Chinese-type soy sauce showed that the activities of the neutral proteases and acid proteases of the former declined more quickly during fermentation, while it＇s content of ammonia nitrogen increased more quickly compared to those of latter. Correspondingly, the content of free amino acids in the temperature-controlled fermented soy sauce（5.246g/100ml） was significantly higher than that of traditional Chinese-type soy sauee（4.480g/100ml）. Furthermore, the volatile aroma compounds were analyzed by GC-MS. The results showed that the volatile compounds in the temperature-controlled fermented soy sauce were more complex, and the contents of alcohols, organic acids, esters, aldehydes, phenols and other volatile compounds in the temperature-controlled fermented soy sauce were higher than those in the traditional Chinese-type soy sauce.