黄芪药曲酱油的制备及其质量评价

Preparation and Quality Evaluation of Astragalus Yaoqu Soy Sauce

采用黄曲霉QJ并添加黄芪粉所制成的黄芪药曲种曲,在传统低盐固态法发酵工艺基础上制取酱油。结果显示:黄芪药曲种曲的孢子数和孢子发芽率分别达到82.97×108 cfu/g和90.19%;成曲的蛋白酶活0.475g/100g,总酸(以乳酸计)35.67mmol/100g,液化淀粉酶活104.16U/g;所发酵制得的酱油呈深褐色、鲜咸适口、有酱香味,其中全氮达1.782g/dL,氨基酸态氮达到1.441g/dL,达到国标特级酱油的标准;抗氧化指标中DPPH清除率达到72.45%,总酚含量达到3.78mg/mL。

Aspergillus QJ and Astragalus powder are used to make Astragalus Yaoqu,which is then used to make soy sauce based on traditional low-salt solid-state fermentation technology.The results show that the number and germination rate of spores of Astragalus Yaoqu are 82.97×108 cfu/g and 90.19%;the protease activity,total acidity （as lactic acid）,liquefaction amylase activity are 0.475 g/100 g,35.67 mmol/100 g ,104.16 U/g .Astragalus Yaoqu soy sauce presents dark brown, delicious salty taste,sauce flavor,and the total nitrogen and amino acid nitrogen reach 1.782 g/dL and 1.441 g/dL,which reach the GB standards of special-grade soy sauce;the antioxidant test shows that DPPH scavenging rate and total phenol content are 72.45% and 3.78 mg/mL.