作　　者： (梁云霄）; (孙建安）; (高昕）; (毛相朝）;

机构地区： 中国海洋大学食品科学与工程学院,山东青岛266003

出　　处： 《中国渔业质量与标准》 2017年第4期21-28,共8页

摘　　要： 为充分利用水产品资源,丰富食用酱油种类,本研究采用价格低廉、营养物质丰富、来源广泛的脱脂南极磷虾粉和传统的脱脂豆粕、麸皮为原料发酵生产虾味酱油。采用单因素分析方法探讨虾粉用量、润水量以及制曲时间对成曲质量的影响;同时,比较分析优化条件下制得的虾味酱油和普通酱油的品质。结果表明,脱脂南极磷虾粉用量添加量30%,润水量100%,制曲时间48 h时,成曲质量达到最优。感官评定和风味物质分析表明,使用南极磷虾发酵的酱油品质优于普通酱油。有机酸(柠檬酸和苹果酸)含量明显高于普通酱油;氨基酸总量也高于普通酱油,且含有人体所必需的8种必需氨基酸(占总量的44.6%)。上述结果说明,在脱脂豆粕、麸皮原料中添加适量南极磷虾粉,发酵生产虾味酱油,能够显著改善产品品质。本研究有助于推动南极磷虾的高值化利用,同时可为功能性调味品的生产提供技术支持。 To fully utilize aquatic products resource and enrich varieties of edible soy sauce,this study mainly describes the production process of shrimp sauce which uses the defatted Antarctic krill powder,the traditional defatted soybean meal and the wheat bean as raw materials. The single-factor analysis was used to discuss the effects of the amount of shrimp meal,moisture content and the time of making koji on the quality of the pastiche. The flavor and physicochemical indexes of shrimp sauce were also analyzed compared to common sauce,which lay the foundation for the next fermentation process optimization. The results showed that the quality index of finished koji reached to the optimal when the amount of defatted Antarctic krill powder was 30%,the moisture content was 100%,and the time of making koji was 48 h. The sensory evaluation showed the defatted Antarctic krill powder,which was one of the raw materials,could adjust the flavor of soy sauce well. The contents of citric acid and malic acid in Antarctic krill sauce were obviously higher than that in common sauce; and the total content of amino acids was also at a higher level in the Antarctic krill sauce,which contained 8 essential amino acids（ 44. 6% of the total）. These results demonstrated that the defatted Antarctic krill that added to the defatted soybean meal and wheat bean as raw materials could significantly improve the flavor in the fermentation production of soy sauce. The research should contribute to the high-value utilization of the Antarctic krill and provide technical support for the functional condiments production.

关 键 词： 酱油 米曲霉 南极磷虾 固态发酵 高值化应用 制曲 工艺优化