陈酿时间对日晒夜露法酿造酱油品质的影响

Effect of Ripening Time on Quality Characteristics of Sunburn-Night Dew Fermentation Soy Sauce

为探索陈酿对日晒夜露法酱油品质影响,以福建省非物质文化遗产“厦门酱油古法酿造技艺”的酱油为对象,考察了陈酿时间分别为0.2年、1年、2年、3年、4年酱油的基本理化成分、体外抗氧化活性、氨基酸含量、相对分子质量分布和感官评价变化情况。结果表明,随着陈酿时间的增加,色率、氨基酸态氮、美拉德反应表征产物和1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、亚铁离子螯合能力、香气及醇厚感的感官评价显著增加(P<0.05)。鲜味氨基酸含量增长14.39%,相对分子质量为1000~5000 u的酱油多肽含量增长124%。红色指数、黄色指数、总酸变化不显著(P>0.05),pH值在4.29~4.49间波动。相关性分析显示,色率与陈酿时间呈较好的线性相关(R2=0.9813),体外抗氧化能力与色率、美拉德反应表征产物含量相关性显著(P<0.05)。陈酿过程中,酱油色变深,鲜味氨基酸增加,体外抗氧化活性增强。

In order to explore the quality characteristics during the ripening process of sunburn-night dew fermentation soy sauce,“Xiamen soy sauce brewing technology”of the Fujian province intangible cultural heritage was used as the research object,the changes of basic physical and chemical characteristics,antioxidant activity,amino acid content,relative molecular mass distribution assay and sensory evaluation characteristics in soy sauce were measured from 0.2 years up to 4 years of ripening times.There were a significant increase in color ratio,amino acid nitrogen,maillard reaction products,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging ability,metal-chelating activity and sensory evaluation characteristics of flavor,thickness during ripening process(P<0.05).Simultaneously,the amount of flavor amino acid and soy sauce with a molecular weight of 1000-5000 u improved 14.39%and 124%,respectively.However,red index,yellow index and total acids revealed insignificant change(P>0.05),while the pH was in the range of 4.29 to 4.49.Color ratio had a significant correction with ripening time(R 2=0.9813),and in vitro antioxidant activity and color ratio had a positive correlation with maillard reaction products(P<0.05).With the extension of ripening time,the amount of flavor amino acid,in vitro antioxidant activity of soy sauce were increased,and its color was deeper.