Development and Quality Analysis of Walnut Meal Soy Sauce
With spiral squeezed walnut meal,supercritical extracted walnut meal and gravity squeezed walnut meal as the raw materials,the effects of fermentation time,fermentation temperature,solid-liquid ratio and brine concentration on the amino acid nitrogen content during soy sauce fermentation are investigated,and the physicochemical indexes of soy sauce are analyzed.The results show that when the fermentation time is 32 d,the fermentation temperature is 42 ℃,the ratio of solid to liquid is 1∶1.2,and the brine concentration is 13％,the amino acid nitrogen content of the three kinds of walnut meal soy sauce reaches the highest,which is 0.75,0.56,0.65 g/100 g respectively.The detection of physicochemical indexes of the three finished soy sauce products shows that the total nitrogen content of the three kinds of soy sauce is 1.05,0.93,0.95 g/dL respectively,and the salt-free solid content is 11.15,11.27,11.67 g/dL respectively,which all meet the corresponding national standards.A total of 16 kinds of free amino acids are detected in the three kinds of soy sauce,among which,the total amount of free amino acids in soy sauce prepared by spiral squeezed walnut meal is the highest of 6.16 g/dL,and the total amount of amino acids in soy sauce prepared by supercritical extracted walnut meal and gravity squeezed walnut meal is 5.02,5.20 g/mL respectively.The results show that the appropriate degree of the three kinds of walnut meals for making soy sauce is spiral squeezed walnut meal＞gravity squeezed walnut meal＞supercritical extracted walnut meal.The preparation of walnut meal soy sauce can provide a theoretical basis for the development of Yunnan walnut industry and promote the development of Yunnan soy sauce industry.
万方数据
维普
