食品工业科技2017，Vol.38Issue(8)：133-138,6.DOI:10.13386/j.issn1002-0306.2017.08.018
固形物浓度对高盐稀态酱油滋味物质的影响
Effect of solid concentration on the taste of soy sauce with high salt liquid state fermentation
摘要
Abstract
The effects of different solid concentrations on the taste of soy sauce with high salt liquid state termentation were systematically analyzed by investigating the neutral protease activity,amino acid nitrogen,total nitrogen,reducing sugar,total acid,amino acids composition,molecular weight distribution and taste characteristic.Results showed that the higher solid concentration led to the lower salt content in soy sauce,which remained higher neutral protease activity,amino acid nitrogen,total nitrogen,reducing sugar and total acid.Compared with the key taste substance of soy sauces fermented under different solid concentrations,molecular weight of different soy sauces were mostly distributed in 1～5 ku (50％)and less than 1 ku (30％ ～40％).Furthermore,the peptides with 1～ 5 ku and flavor amino acids also improved under higher solid concentration fermentation.The Quantitative Description Analysis (Qu)showed that the umami and sour taste were strongest in soy sauce under solid concentration of 37％,while the bitterness was the weakness.Thus,soy sauce fermented under high solid concentration efficiently improved the taste.关键词
酱油/固形物浓度/理化性质/肽分子量分布/氨基酸组成/滋味Key words
soy sauce/solid concentration/physicochemical properties/distribution of peptide molecular weight/amino acid composition/tastes分类
轻工纺织引用本文复制引用
姚玉静,陈嘉辉,尹文颖..固形物浓度对高盐稀态酱油滋味物质的影响[J].食品工业科技,2017,38(8):133-138,6.基金项目
广东省高等学校优秀青年教师培养计划项目(Yq2013184). （Yq2013184）
