替代法低盐酿造酱油品质研究

Study on safety and quality of soy sauce brewed by substitution method with low salt

中文关键词:  低盐酱油  氯化钾  乙醇  香气物质

英文关键词:low salt soy sauce  potassium chloride  ethanol  aroma substance

中文摘要:

      目的 研制低盐酱油并对比2种低盐酱油的品质和安全性。方法 通过高盐稀态一贯型发酵酿造高品质低盐酱油, 测定了不同氯化钾(K组)与乙醇(乙组)低盐酱油的氨基酸态氮、总酸、食盐及呈香物质等指标。结果 与对照组23%盐水(CK组)相比, 氯化钾与氯化钠比例为4:6、5:5和6:4 (m:m)时能显著增加酱油中氨基酸态氮的含量; 乙醇和氯化钠的浓度比例分别为3:20、4:19、5:18和6:17 (m:m)时会降低酱油中总酸的含量。氯化钾组(K组)和乙醇组(乙组)低盐成品酱油中的食盐含量均随替代比例的增大而显著降低, 且乙组降低更为显著。另外, 在K组中, 氯化钾与氯化钠比例为4:6 (m:m)的酱油成品挥发性香气物质的种类最多; 乙组中, 乙醇和氯化钠比例为5:18 (m:m)的酱油成品挥发性香气物质的种类最多且含量最高。结论 适量的氯化钾和乙醇替代氯化钠进行高盐稀态发酵可以获得色、香、味整体品质高的低盐酱油, 但乙醇添加比例过高会导致酱油内生成氨基甲酸乙酯, 而氨基甲酸乙酯是一种致癌物质, 所以从安全性角度则是适量氯化钾优于乙醇, 总之本研究为低盐酱油的酿造提供了一定理论基础。

英文摘要:

      Objective To develop low salt soy sauce and compare the quality and safety of 2 kinds of low salt soy sauce. Methods High quality low salt soy sauces were produced by high-salt dilute consistent fermentation. The indexes of amino acid nitrogen, total acid, table salt and aromatic substances in different low salt soy sauces with potassium chloride (group K) and ethanol (group B) were determined. Results Compared with the control group of 23% saline (CK group), the contents of amino acid nitrogen in soy sauce were significantly increased when the ratio of potassium chloride to sodium chloride was 4:6, 5:5 and 6:4 (m:m). When the concentration ratio of ethanol and sodium chloride was 3:20, 4:19, 5:18 and 6:17 (m:m), respectively, the total acid content in soy sauce will be reduced. The salt content in finished soy sauce of group K and group B decreased significantly with the increase of substitution ratio, and the decrease of group B was more significant. In addition, in group K, the ratio of potassium chloride to sodium chloride was 4:6 (m:m), and the volatile aroma compounds in soy sauce were the most. In group B, the proportion of ethanol to sodium chloride was 5:18 (m:m), and the volatile aroma compounds in soy sauce were the most and the highest. Conclusion Proper amount of potassium chloride and ethanol instead of sodium chloride for high-salt dilute fermentation can obtain low-salt soy sauce with a high overall color, aroma and taste, but too high a proportion of ethanol will result in the formation of ethyl carbamate in the soy sauce. Ethyl urethane is a kind of carcinogen, so from the perspective of safety, the appropriate amount of potassium chloride is better than ethanol. In short, this research provides a certain theoretical basis for the brewing of low-salt soy sauce.