作　　者： ;

机构地区： 华南理工大学食品科学与工程学院

出　　处： 《中国调味品》 2019年第10期1-5,共5页

摘　　要： 研究了不同酱醪pH值对高盐稀态酱油品质的影响,分析了酱醪酿造过程中调控pH值对谷氨酰胺酶活力、中性蛋白酶活力、总氮、氨基酸态氮、肽分子量分布及滋味感官品质的影响。结果表明:发酵过程中将调控酱醪pH值稳定在6.5左右,可明显提高谷氨酰胺酶、中性蛋白酶活力。肽分子量分布结果显示:调控酱醪pH将促进具有重要呈味作用的1~5 kDa肽段所占比例明显高于自然pH发酵酱油。感官评价表明,调控pH组的鲜味、厚味、咸味最为突出,苦味减弱。整体上来说,酱醪pH值调控明显提高了酱油品质。 The effects of different pH values of soy sauce mash on the quality of high-salt dilute-state soy sauce are studied.The effects of regulating pH values on glutaminase activity,neutral protease activity,total nitrogen,amino acid nitrogen,molecular weight distribution of peptides and taste sensory quality during soy sauce mash brewing are analyzed.The results show that the activity of glutaminase and neutral protease could be significantly increased by regulating the pH values of soy sauce mash at about 6.5 during fermentation.The results of molecular weight distribution of peptides show that regulating the pH values of soy sauce mash would promote 1~5 kDa peptide segments,which have an important flavor function,with a higher proportion than that of natural pH fermented soy sauce.The sensory evaluation shows that the pH control group is the most prominent in umami,strong taste and saltiness,and the bitterness is weakened.On the whole,the quality of soy sauce is obviously improved by adjusting the pH values of soy sauce mash.

关 键 词： 高盐稀态酱油 调控 肽分子量分布 感官评价

领　　域： []