Research on Application of Glutaminase in Fermentation of 10 t Scale of Soy Sauce
Umami is an important index to reflect the quality of brewed soy sauce.Glutaminase can catalyze glutamine into glutamic acid and γ-glutamyl peptide,so as to enhance the umami of soy sauce.In this paper,the effects of adding glutaminase into 10 t scale of soy sauce during the fermentation process on glutamic acid,glutamine,γ-glutamyl peptide,amino acid nitrogen and total nitrogen are studied.HS-SPME-GC-MS analysis and sensory evaluation of soy sauce added with glutaminase are carried out.The results show that the addition of glutaminase could significantly increase the content of glutamic acid,amino acid nitrogen,total nitrogen in crude soy sauce and regulate the type and content ofγ-glutamyl peptide.The addition of glutaminase has a small effect on pH value and total acid content of crude soy sauce.HS-SPME-GC-MS analysis shows that the volatile flavor substances of soy sauce added with glutaminase change to some extent,and the types and content of alcohols,aldehydes and ketones increase,which makes the taste and smell of soy sauce more abundant.Sensory evaluation shows that the addition of glutaminase could greatly improve the umami intensity of soy sauce,slightly reduce the bitterness of soy sauce and increase the sourness of soy sauce,and has little effect on saltiness and sweetness.The results have provided theoretical support for the application of glutaminase in soy sauce brewing.
NETL
NSTL
万方数据
维普
