利用油橄榄果汁制备低盐固态发酵酱油的初步研究

Preliminary Research on Low-salt Solid-state Fermented Soy Sauce Prepared by Olive Juice

对比探究了不同比例油橄榄果汁替代发酵用水制备低盐固态发酵酱油的感官与理化性能。研究显示:以80%的油橄榄果汁替代量进行低盐固态发酵,得到的酱油在感官上与普通酱油相近,并且总酸含量为0.73g/dL,氨基酸态氮含量达到0.55g/dL,全氮含量达到1.20g/dL,氨基酸生成率为45.83%。结果表明:利用一定比例的油橄榄果汁进行低盐固态发酵酿造酱油,在感官和理化指标上都可以达到甚至优于普通低盐固态发酵酱油,研究结果为压榨橄榄油副产物——油橄榄果汁的有效利用提供了新的途径。

The sensory and physical and chemical properties of low-salt solid-state fermented soy sauce prepared by different ratios of olive juice instead of fermentation water are investigated.The studies show that low-salt solid-state fermented soy sauce with 80%olive juice is similar in sensory properties compared with the common one,and the total acid content is 0.73 g/dL,the amino acid nitrogen content reaches 0.55 g/dL,the total nitrogen content reaches 1.20 g/dL,and the amino acid production rate is 45.83%.The results show that the use of a certain proportion of olive juice for low-salt solid-state fermented soy sauce could achieve or even better than the common low-salt solid-state fermented soy sauce in sensory and physical and chemical indicators.The research results have provided a new effective way of using pressed olive oil by-product olive juice.