食品工业科技2024，Vol.45Issue(9)：106-114,9.DOI:10.13386/j.issn1002-0306.2023080043
梯度升温发酵工艺对不同盐分稀态发酵酱油微生物变化和风味形成的影响
Effect of Gradient Heating Method on the Microbial Changes and Flavor Formation of Liquid-State Soy Sauce Fermented with Different Salt Concentrations
摘要
Abstract
In this paper,liquid-state fermented sauce mash with salt concentrations of 12％and 18％(w/v)was used as the research object,to explore the effect of gradient heating(15 ℃-20℃-25 ℃-30 ℃)on the microbial counting and flavor formation of fermented sauce mash.The results showed that the yeast counts of the low-salt sauce mash sample(TC12)using the gradient heating method was about 1.0 log CFU/g higher than that of the constant temperature(30 ℃)control group(C12)at the end of fermentation,which indicated that the yeasts maintained growth and metabolism for a long time in the gradient heating group.This might be related to the fact that the lower temperature in the early stage of fermentation limited the rapid propagation of yeasts.Among them,the amino nitrogen of the fermented soy sauce from TC1 2 was as high as 1.14 g/100 g,which met the standard of premium-grade brewed soy sauce in China.At the same time,the content of umami(19.03 g/L)and sweet amino acids(19.32 g/L)in TC1 2 was high,accounting for about 60％of the total amino acids,presenting a better sweet and savory taste.The volatile compound detection data showed that the content of ethanol,ethyl phenylacetate,ethyl palmitate,3-(methylthiopropionaldehyde)and benzaldehyde in TC12 was relatively high,and the sample showed an overall sweet-fruity aroma and ester-like aroma.On the other hand,the gradient heating sample of the high-salt group(TC18)contained more guaiacol and methyl maltol,showing a smoky incense and saucy aroma.The sensory evaluation results showed that the low-salt gradient heating fermentation samples TC12 had higher aroma and taste scores,as well as better comprehensive tastes than the constant temperature fermentation samples C12.In summary,the gradient heating method is beneficial to limit the excessive growth of yeast in low-salt(12％)fermented sauce mash in the early stage and maintaining a considerable cell count of yeast in the late stage of fermentation,so that the yeast can continuously ferment and generate more flavor substances and improve the overall flavor of low-salt fermented soy sauce.关键词
梯度升温/低盐发酵酱油/酵母/氨基酸态氮/游离氨基酸/挥发性风味物质Key words
gradient heating method/low-salt fermented soy sauce/yeast/amino nitrogen/free amino acids/volatile flavor compounds分类
轻工纺织引用本文复制引用
李心智,刘希,徐新玉,周其洋,吴昌正,童星,欧仕益..梯度升温发酵工艺对不同盐分稀态发酵酱油微生物变化和风味形成的影响[J].食品工业科技,2024,45(9):106-114,9.基金项目
国家重点研发计划(2022YFD2101203) （2022YFD2101203）
2019年佛山市核心技术攻关项目(1920001000824) （1920001000824）
广东省调味食品生物发酵先进技术企业重点实验室开放基金(2017B030302002) （2017B030302002）
广东省佛山市博士后基金&佛山市禅城区博士后基金. （）
