橘皮酱油的制备研究

Preparation of citrus peel soy sauce

以大豆、面粉为主要原料,采用高盐稀态发酵技术,并在发酵初期添加柑橘皮渣以生产柑橘酱油。以氨基酸态氮、总黄酮及总多酚含量为主要考察指标确定最优生产条件。研究表明,添加柑橘皮渣20%,酱油中氨基酸态氮含量为1.01 g/100 m L,总黄酮含量为58.87 mg/100 m L,总多酚含量为418.83 mg/100 m L,且增加了21种风味物质。该酱油不仅具有柑橘皮和酱油的营养特性,具有保健功效,还充分利用柑橘生产加工过程中的副产物,提高柑橘皮渣的附加值。

With soybean and flour as main raw materials, citrus soy sauce was produced through high-salt liquid-state fermentation with citrus peel ad- dition in the early stages. The optimal processing condition was determined using amino acid nitrogen content, total flavonoids content and total polyphenol content as evaluation index. The results showed that when the citrus peel addition was 20%, the amino acid nitrogen, total flavonoids and total polyphenol content were 1.01 g/100 ml, 58.87 mg/100 ml, and 418.83 mg/100 ml, respectively; and 21 kinds of flavor substance were increased. The citrus soy sauce not only had nutritional characteristics, but also can improve human health function. The by-product of citrus was fully used during processing, so the added value of citrus peel was increased.