利用富硒双孢菇粉提升酱油有机硒含量和改善酱油风味

Enhancing the Organic Selenium Content in Soy Sauce and Improving the Soy Sauce Flavor using Selenium-enriched Agaricus bisporus Powder

该研究利用临期和损伤富硒双孢菇制备富硒双孢菇粉,以其替代15%质量分数的面粉,按照高盐稀态工艺生产富硒酱油(样品酱油)。结果显示,样品酱油总硒和有机硒含量分别达到134.65和122.53μg/kg,比对照酱油提高5.70倍和5.85倍,有机硒转化率为91.00%,符合富硒酱油标准。理化分析结果表明样品酱油总氮、氨基酸态氮和无盐固形物含量为1.72、1.03和22.56 g/100 mL,比对照酱油提高9.55%、19.77%和5.13%。此外,样品酱油蘑菇香、麦芽香、醇香和果香香气强度比对照酱油提高了5837.17%、15.62%、20.15%和15.88%。添加富硒双孢菇粉显著提高了大曲和酱醪中蛋白酶酶活,这是富硒双孢菇粉提高酱油滋味物质含量的原因。富硒双孢菇粉中的1-辛烯-3-酮、1-辛烯-3-醇、3-辛醇和3-辛酮赋予了样品酱油蘑菇香。此外,富硒双孢菇粉促进了酱醪中产香微生物的繁殖,进而提高了样品酱油中麦芽香、醇香和果香香气强度。该研究利用临期和损伤富硒双孢菇开发了一种风味良好的富硒酱油,可为双孢菇和酱油生产企业提高产品附加值提供技术参考。

In this research,selenium-enriched Agaricus bisporus powder was prepared by the expiring and damaged selenium-enriched Agaricus bisporusis,which was used to replace 15%of wheat flour to produce selenium-enriched soy sauce(soy saucesample)according to the high-salt diluted state process.Results showed that the contents of total selenium and organic selenium in the soy sauce sample reached 134.65 and 122.53μg/kg,respectively,which were 5.70-and 5.85-fold higher than those of the control soy sauce,with the conversion rate of organic selenium being 91.00%(which met the standard of selenium-enriched soy sauce).The results of physiochemical analyses showed that the contents of total nitrogen,amino acid nitrogen and salt-free solids in the soy sauce sample were 1.72,1.03 and 22.56 g/100 mL,respectively,which were 9.55%,19.77%and 5.13%higher than those in the control soy sauce.In addition,the intensities of mushroom,malty,alcoholic and fruity aromas of the soy sauce sample were 5837.17%,15.62%,20.15%and 15.88%,respectively,higher than those of the control soy sauce.The addition of selenium-enriched Agaricus bisporus powder significantly increased the protease activities in Daqu and moromi,which was the reason why the selenium-enriched Agaricus bisporus powder increased the contents of flavor substances in soy sauce.1-Octene-3-one,1-octene-3-alcohol,3-octanol and 3-octanone of selenium-enriched Agaricus bisporus powder endowed the soy sauce sample with mushroom aroma.Moreover,selenium-enriched Agaricusbisporus powder promoted the proliferation of aroma-producing microorganisms in moromi,which in turn increased the intensities of malty,alcoholic and fruity aromas in soy sauce sample.In this research,a selenium-enriched soy sauce with good flavor was developed using the expiring and damaged selenium-enriched Agaricusbisporus,which provides a technical reference for Agaricusbisporus and soy sauce manufacturing to increase the added value of products.