添加生香酵母改善酱油风味的研究

Improving the soy sauce flavor by the addition of aroma-producing yeast

在低盐稀态酱油中添加2株耐盐酱油酵母进行生香发酵,对酱油生香发酵前后的风味进行比较研究。结果表明,酱油生香发酵后总酸、总酯、酒精含量明显提高,分别由1.77 g/100mL、7.84 g/100mL和0.09%增至1.94 g/100mL、9.85 g/100mL和2.12%。通过GC-MS分析,醇类和酯类这2类物质在挥发性风味成分中的比例分别由原来的43.76%和0.99%提高至64.95%和12.08%,而醛类和挥发性酸类物质分别由10.08%和14.45%下降为4%和5.4%。特别是异戊醇、3-(甲硫基)-1-丙醇、苯乙醇、乙酸异戊酯和醋酸苯乙酯等含量比例的提高明显改善了酱油的香气。感官评定,生香发酵后的酱油酯香和醇香浓郁,香气柔和,风味得到了极大的改善。

Two strains of salt-tolerant yeast were applied to improve the flavor in the low-salt diluted-state soy sauce, and the flavors of the soy sauce before and after the fermentation were analyzed. The result showed that the contents of total acid, total esters and alcohol content increased greatly, the indexes improved from 1.77 g/100ml, 7.84 g/100ml and 0.09% to 1.94 g/100ml, 9.85 g/100ml and 2.12%, respectively. According to the analysis by GC-MS, the percentages of alcohol and esters in the volatile flavor components increased from original 43.76% and 0.99% to 64.95% and 12.08%, respectively, while the percentages of aldehydes and volatile acids decreased from original 10.08% and 14.45% to 4% and 5.4~,/o, respectively. Especial- ly, the soy sauce flavor was significantly improved as the proportions of isoamyl alcohol, 3-（methylthio）-1-propanol, benzeneethanol, isoamyl acetate and phenylethyl acetate increased. Through sensory evaluation, the soy sauce by addition of aroma-producing yeast was more harmonious and mellow.