酱渣毛油在日式酿造酱油中的应用研究
Research on the Application of Soybean Residue Oil in Japanese Soy Sauce
梁亮 1闫景勇1
作者信息
- 1. 广东厨邦食品有限公司,广东 阳江 529800
- 折叠
摘要
日式酱油酿造工艺主要原料为脱脂大豆和小麦,与黄豆为原料的发酵酱油相比,色泽乌暗,没有亮度.为了改善日式酱油色泽,本项目在制曲和酱醪阶段添加酱渣和毛油,发酵原油的氨基酸态氮含量提高了 3%,L值降低了 5.8%,总酸也有所提高.发酵原油色泽更深、亮度提高,整体可改善酱油色泽、风味,提高氨基酸态氮含量,降低酱油酿造成本.
Abstract
The main raw materials of Japanese soy sauce brewing process are defatted soybean and wheat.Compared with fermented soy sauce as raw materials,the color of Japanese soy sauce is dark and without brightness.In order to improve the color of Japanese soy sauce,sauce residue and crude oil are added in the koji and sauce mash stages in this project,the amino acid nitrogen content of fermented crude oil is increased by 3%,the L value is reduced by 5.8%,and the total acid is also increased.The color and flavor of soy sauce can be improved,the content of amino acid nitrogen can be increased,and the brewing cost of soy sauce can be reduced.
关键词
日式酱油/酱油渣/毛油/酱油色泽Key words
Japanese soy sauce/soy sauce residue/crude oil/soy sauce color引用本文复制引用
出版年
2024
NETL
NSTL
万方数据