Research on the Application of Soy Sauce Residue and Crude Oil in Cantonese Brewing Soy Sauce
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.
soy sauce residuecrude oilamino acid nitrogentypes of fatty acids
NETL
NSTL
万方数据
