广式酿造酱油生产条件的优化

Optimization of Production Conditions of Cantonese Brewed Soy Sauce

本文以广式高盐稀态酿造酱油为基础,通过对比不同发酵周期下原油中风味物质的变化,结合5’-呈味核苷酸二钠、蔗糖素的使用,综合提升酱油产品的感官品质。结果表明,随着发酵周期的增长,原油中风味物质的含量不断提高,但当发酵周期大于115 d,原油中还原糖含量开始下降。从原油指标需求以及生产周期综合评定后确认发酵周期115 d为宜(可随季节上下波动10~15 d)。该条件下辅以I+G添加量为1.3‰,蔗糖素添加量为0.10‰时,酱油产品感官最佳。

In this paper, based on Cantonese high salt dilute fermented soy sauce, the sensory quality of soy sauce products was comprehensively improved by comparing the changes of flavor substances(mainly 4-ethyl guaiacol, total acid, amino acid nitrogen and reducing sugar) in crude oil under different fermentation cycles,combined with the use of 5’-flavoured nucleotide disodium-sodium and sucralose. The results showed that the content of flavoring substances in crude oil increased with the increase of fermentation period, but the content of reducing sugar in crude oil began to decrease when the fermentation period was more than 115 d. After comprehensive evaluation of crude oil index demand and production cycle, it is confirmed that the fermentation cycle of 115 d is appropriate(it can fluctuate 10 ~ 15 d with the season). Under this condition, when the supplemental level of I+G is 1.3‰ and the supplemental level of sucralose is 0.10‰, the soy sauce product has the best sensory experience.