两种发酵工艺制备的牡丹籽酱油理化特性研究

Study on Physicochemical Characteristics of Peony Seed Soy Sauce Prepared by Two Fermentation Processes

该研究以牡丹籽粕为主要蛋白原料,分别采用高盐稀态发酵工艺和低盐固态发酵工艺制备两种牡丹籽酱油,并测定两种酱油的基本理化指标。结果表明,高盐稀态和低盐固态牡丹籽酱油的总氮(1.4845,1.4542 g/dL)、氨基酸态氮(0.7724,0.7319 g/dL)、可溶性无盐固形物(20.96,18.52 g/dL)含量均达到国家一级酱油标准,还原糖(3.4439,3.1473 g/dL)和总可滴定酸(1.2679,1.3385 g/dL)含量与黄豆酱油相近,且红色与黄色指数比黄豆酱油更高。该研究证实了以牡丹籽作为主要蛋白原料酿造高质量酱油的可行性,为牡丹籽资源的合理利用以及新型牡丹籽酱油的开发提供了科学依据。

In this study,with peony seed meal as the main protein raw material,two kinds of peony seed soy sauce are prepared by high-salt dilute-state and low-salt solid-state fermentation processes,and the basic physicochemical indexes of the two kinds of soy sauce are determined.The results show that the content of total nitrogen(1.4845,1.4542 g/dL),amino acid nitrogen(0.7724,0.7319 g/dL)and soluble salt-free solids(20.96,18.52 g/dL)in high-salt dilute-state and low-salt solid-state peony seed soy sauce all meets the national first-class soy sauce standards,the content of reducing sugar(3.4439,3.1473 g/dL)and total titratable acid(1.2679,1.3385 g/dL)is similar to that of soybean soy sauce,and the red and yellow indexes are high than those of soybean soy sauce.In this study,the feasibility of using peony seed as the main protein raw material to brew high-quality soy sauce is demonstrated,which has provided a scientific basis for the rational utilization of peony seed resources and the development of new peony seed soy sauce.