高盐稀态酱油酿造过程中理化指标的动态变化研究

The Dynamics Changes of Physicochemical Indexes in Brewing Process of High-salt Liquid-state Fermentation Soy Sauces

研究了酱油酿造过程中理化指标的变化规律。在整个酱油酿造过程中,pH值在前11d迅速下降到4.94,之后缓慢下降到4.81,在52d之后又少量上升;食盐的含量总体维持在18.8~20.0g/100mL;还原糖的含量在酱油发酵的前11d是上升的,11d之后还原糖含量开始快速下降,42d后还原糖含量下降变缓;总酸含量在发酵前11d快速上升,而后维持在一个相对稳定的状态,大约在1.5g/100mL上下波动,52d之后总酸含量有小幅下降;而氨基酸态氮的含量在酱油整个酿造的过程中是逐渐上升的,在酿造前11d氨基酸态氮转化率较高,发酵11d之后含量增长变缓。该结果为酱油酿造过程的品质控制提供参考。

The dynamics changes of physicochemical indexes in brewing process of high-salt liquid-state fermentation soy sauces was studied. Throughout the process of soy sauce brewing,pH dropped to 4.94 over the first 11 days rapidly,then slowly drops to 4.81,after the 52nd day,it went up a little bit. The content of salt maintained between 18.8~20.0 g/100 mL. The content of reducing sugar raised over the first 11 days of soy sauce fermentation,and after the 11 d,it dropped fast but slow down after 42 d. The total acid content rose rapidly over the first 11 days,and then maintained a relatively stable level which about 1.5 g/100 mL. After 52 d,the total acid content had a slight fall. The amino nitrogen content was gradually rising in the whole brewing process of soy sauce. It had a higher conversion rate in the first 11 days and then gets lower. These results provided the reference for quality control of soy sauce brewing process and to ensure the quality of soy sauce.