酱渣和毛油在广式酿造酱油中的应用研究
Research on the Application of Soy Sauce Residue and Crude Oil in Cantonese Brewing Soy Sauce
梁亮 1滑欢欢 1伍加文 1蔡文华1
作者信息
- 1. 广东美味鲜调味食品有限公司,广东 中山 528400
- 折叠
摘要
目的:探究酱渣和毛油在广式酿造酱油中的应用.方法:在制曲阶段、酱醪阶段分别添加不同比例的酱渣和毛油,研究酱渣和毛油对大曲、发酵原油的理化指标影响.结果:发酵原油的氨基酸态氮含量提高了 4%,L值降低了 5.8%,脂肪酸种类由对照组的 4 种提高至 6 种,风味由对照组的 6.8 提高至 8.6.结论:发酵原油色泽更深、亮度提高,且风味明显改善,氨基酸态氮含量提高,酱油酿造成本降低.
Abstract
Objective:To explore the application of soy sauce residue and crude oil in Cantonese brewing of soy sauce.Method:Different proportions of soy sauce residue and crude oil were added during the koji making stage and soy sauce mash stage,and the effects of soy sauce residue and crude oil on the physicochemical indicators of Daqu and fermented crude oil were studied.Result:The amino acid nitrogen content of fermented crude oil increased by 4%,the L value decreased by 5.8%,the types of fatty acids increased from 4 in the control to 6,and the flavor increased from 6.8 in the control to 8.6.Conclusion:The color of the fermented crude oil is deeper,the brightness is increased,the flavor is obviously improved,the content of amino acid nitrogen is increased,and the brewing cost of soy sauce is reduced.
关键词
酱渣/毛油/氨基酸态氮/脂肪酸种类Key words
soy sauce residue/crude oil/amino acid nitrogen/types of fatty acids引用本文复制引用
出版年
2024
NETL
NSTL
万方数据