温度对高盐稀态酱油风味物质的影响

Effect of Temperature on Flavor Substances of High-salt Liquid-state Soy Sauce

采用豆粕和麸皮（配比6∶4）为原料,沪酿3.042米曲霉单菌种制曲,成曲以1∶2比例添加18°Be′盐水,进行发酵实验。为了研究温度对酱油发酵过程中各项指标的影响,对实验过程中发酵液的理化指标进行跟踪测定,结合成品酱油的感官分析和挥发性风味成分分析,得出发酵温度对酱油生产过程的影响。实验表明：在15-41℃的发酵温度范围内,酱油的氨态氮、红色指数、总氮含量与发酵温度呈正相关;15℃低温发酵1个月后,升温至30℃发酵2个月的工艺所酿酱油还原糖含量较高、风味化合物含量较高、香气与滋味得分值高。

Soybean meal and wheat bran （proportion of 6 ：4） are used as raw materials, and Huniang 3.042 Aspergillus oryzae as the single strain to make koji. Then add 18 °Be＇ brine by the proportion of 1 , 2 into the finished koji to conduct soy sauce fermentation experiment. According to the tracking test of physical and chemical indicators of fermentation broth, the sensory evaluation of soy sauce and the analysis of volatile flavor components, the effect of fermentation temperature on various indicators in fermentation of soy sauce is investigated. The experimental results show that ammonia nitrogen content, red index and total nitrogen content of soy sauce are positive related to the fermentation temperature at 15-41℃ the soy sauce brewed at 15 ℃ for a month followed by rising to 30℃ for 2 months has higher content of reducing sugar and flavor compounds and high scores in aroma and taste.