紫苏酱油的制备研究

Study on Preparation of Perilla frutescens Soy Sauce

研究目的为一种新型紫苏酱油的生产工艺,比较了酱醪发酵初期不同紫苏添加量对酱油中氨基酸态氮、还原糖、总酚和总黄酮含量的影响。结果表明:20%(曲料质量)紫苏添加量最佳,且酱油中氨基酸态氮含量为1.00g/dL,还原糖含量为9.6g/dL总酚含量为418.15 mg RE/dL,总黄酮含量为54.26mg RE/dL,并增加了17种风味物质。所制得的酱油将高盐稀态酱油特有的酯香气和紫苏的香气完美地融合,口感香甜,具有特有的紫苏风味,提高了紫苏的附加值。作为一种风味独特且具有保健功效的调味品,具有极大的食用价值和市场前景。

The objective of this study is the production process of a new type of Perilla frutescens soy sauce and to compare the effect of amino acid nitrogen, reducing sugar, total phenols and total flavonoids content in soy sauce by adding different amount of Perilla frutescens at the early stages of fermentation. The results show that the additive amount of Perilla frutescens for 20% of the amount of koji is the best and the content of amino acid nitrogen, reducing sugar, total phenols and total flavonoids is 1.00, 9. 6 g/dL, 418. 15, 54. 26 mg RE/dL, and 17 kinds of flavor substances are increased respectively in soy sauce. The Perilla frutescens soy sauce has unique Perilla frutescens flavor and ester flavor of high-salt liquid-state soy sauce. As a new type of seasoning with special flavor and health care function, it will have high edible value and great market prospect.