解决烹饪过程中酱油变黑的措施

The solutions of soy sauce blackening during cooking process

通过热风烘燥的方法,研究了酱油在高温烘干过程中的颜色变化,考察了铵盐、麦芽糖等对酱油颜色变黑的影响,结果表明:无盐固形物越高,烘燥后色泽越红亮;铵盐对葡萄糖变色的影响较大,对麦芽糖的影响较小;在酱油中添加适量的麦芽糖,有利于提高酱油的热稳定性,可以减少酱油在烹饪过程中变黑的程度。

Effects of the addition amount of ammonium salt, glucose and maltose on soy sauce blackening during cooking were studied by drying it in hot air. The results showed that the color was brighter with the amount of non-salt solid higher, and glucose turned black easier than maltose with the addition of ammonium salt. The thermal stability was improved by adding maltose in soy sauce.