制备富硒酱油的酿造方法研究

Study on Brewing Method of Selenium Rich Soy Sauce

实验考察普罗威登斯菌、酵母菌群和米曲霉3种菌群混合制曲与酵母菌群、米曲霉两种菌群混合制曲对酿造酱油理化指标及风味的影响。结果表明,与对照组相比,实验组的有机硒含量以及氨基酸态氮和总氮含量较高。实验组添加有机硒酱油产品抗氧化性高于对照组,可有效延缓被氧化的时间。3种菌群混合制曲的风味物质更加突出,品质更佳。

The experiments were conducted to investigate the effects of three kinds of bacteria groups including Providencia,Yeast and Aspergillus oryzae on the physical and chemical indexes and flavor of brewed soy sauce.The results showed that compared with the control group,the content of organic selenium and amino acid nitrogen and total nitrogen were higher in the experimental group.The anti-oxidative properties of the soy sauce products added with organic selenium in the experimental group were higher than those in the control group,which could effectively delay the time of being oxidized.The flavor substances of the koji made by mixing the three kinds of flora are more prominent and the quality is better.