杀菌工艺对先市酱油品质形成研究

Research on sterilization process for quality formation of Xianshi soy sauce

该文对"非物质文化遗产"先市酱油加工技艺中的杀菌工艺对产品品质的影响进行研究,运用HS-SPMEGC-MS对杀菌前后的挥发性物质进行检测分析,一共检测出83种挥发性香味物质,其中醇(11)、醛(8)、酮(10)、酸(13)、酯(18)、吡嗪(6)、酚(6)、呋喃(7)、含硫化合物(4)及其他类(2)。酱油在加热后风味物质数量减少,但挥发性物质中醇,醛,酮,吡嗪,呋喃,含硫化合物含量显著上升,酸与其他类化合物含量显著下降,表明杀菌过程对先市酱油的整体香味物质结构影响较大,并且使得酱油的香味物质结构变得更加均匀。与此同时,加热杀菌对酱油中的氨基酸态氮、氯化钠含量、没有显著性影响,但使得酱油中总酸含量显著性降低、p H显著性升高,总氮含量显著性提高。

This article shows the research on influence of sterilization process on product quality in the Xianshi soy sauce processing technology of ″ intangible cultural heritage″, detection and analysis are conducted for the volatile substance before and after sterilization by means of HS-SPME-GC-MS,and 83 flavor substances are detected in total,including alcohol（11）,aldehyde（8）,ketone（10）, acid（13）, ester（18）, pyrazine（6）, phenol（6）, furan（7）, sulfur-containing compound（4） and other types（2）, wherein the number of flavor substances in the heated soy source is reduced, but the contents of alcohol, aldehyde, ketone, pyrazine, furan and sulfur-containing compound in the volatile substance are increased obviously, and the contents of acid and other compounds are reduced obviously, which shows that sterilization process has great influence on the whole structure of flavor substance in the Xianshi soy sauce, and the structure will become more even. Meanwhile,there is no significant influence on the contents of amino acid nitrogen and sodium chloride in the soy sauce, but total acid content of the soy source is decreased,p H is increased,and total nitrogen content is improved significantly.