耐盐性谷氨酰胺酶在酱油发酵过程中的应用与分析

Application and Analysis of Salt-Tolerant Glutaminase in Soy Sauce Fermentation Process

酱油是中国的一种传统调味料,其鲜味主要取决于酱油中的谷氨酸浓度。酶制剂是一种具有清洁标签功能的食品加工助剂,具有绿色、高效、专一的特点,在食品加工中能起到减少或取代食品和化学添加剂的作用。研究在酱油发酵初期添加耐盐性谷氨酰胺酶对酱油发酵过程中谷氨酸含量、酱油理化指标、风味感官的影响,并使用气相色谱-嗅闻-质谱联用仪(GC-O-MS)检测酱油中风味物质的变化,同时对添加耐盐性谷氨酰胺酶的酱油样品进行感官评价。结果表明,在酱油发酵初期随盐水添加耐盐性谷氨酰胺酶,发酵90 d后谷氨酸含量提升约30%。同时,感官评价结果显示在添加质量比0.01%的谷氨酰胺酶后,酱油的苦涩味有一定程度减弱,香气有一定提升,鲜味明显增强,整体口感协调性更佳,对缩短酱油发酵周期有重要作用。

Soy sauce is a traditional condiment in China,and its umami mainly depends on the concentration of glutamic acid in soy sauce.Enzyme preparation is a kind of food processing aid with clean label function.It has the characteristics of green,high efficiency and specifcity.It can reduce or replace food and chemical additives in food processing.The effects of adding salt-tolerant glutaminase in the early stage of soy sauce fermentation on the glutamic acid content,physical and chemical indexes,fiavor and sensory of soy sauce during fermentation were studied.The changes of fiavor substances in soy sauce were detected by gas chromatography-olfactometry-mass spectrometry(GC-O-MS),and the sensory evaluation of soy sauce samples added with salt-tolerant glutaminase was carried out.The results showed that the content of glutamic acid increased by about 30%after 90 d of fermentation with the addition of salt-tolerant glutaminase in the early stage of soy sauce fermentation.At the same time,the results of sensory evaluation showed that the bitterness and astringency of soy sauce were weakened to a certain extent,the aroma was improved to a certain extent,the umami was obviously enhanced,and the overall taste coordination was better after adding 0.01%glutamine enzyme,which played an important role in shortening the fermentation cycle of soy sauce.