Effect of Ripening Time on Quality Characteristics of Sunburn-Night Dew Fermentation Soy Sauce
In order to explore the quality characteristics during the ripening process of sunburn-night dew fermentation soy sauce,"Xiamen soy sauce brewing technology"of the Fujian province intangible cultural heritage was used as the research object,the changes of basic physical and chemical characteristics,antioxidant activity,amino acid content,relative molecular mass distribution assay and sensory evaluation characteristics in soy sauce were measured from 0.2 years up to 4 years of ripening times.There were a significant increase in color ratio,amino acid nitrogen,maillard reaction products,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging ability,metal-chelating activity and sensory evaluation characteristics of flavor,thickness during ripening process(P＜0.05).Simultaneously,the amount of flavor amino acid and soy sauce with a molecular weight of 1000-5000 u improved 14.39％and 124％,respectively.However,red index,yellow index and total acids revealed insignificant change(P＞0.05),while the pH was in the range of 4.29 to 4.49.Color ratio had a significant correction with ripening time(R2=0.9813),and in vitro antioxidant activity and color ratio had a positive correlation with maillard reaction products(P＜0.05).With the extension of ripening time,the amount of flavor amino acid,in vitro antioxidant activity of soy sauce were increased,and its color was deeper.
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