大曲预处理技术对天然酱油风味的影响

[目的]对成熟大曲进行预处理,提升天然酱油的风味。[方法]以正常大曲作为对照组,研究不同闷制时间后对应大曲的酶活及菌体自溶率;再向最佳闷制后的大曲中加入不同浓度的盐水进行发酵考察最适的盐水浓度。[结果]大曲闷制时间越长,其自溶率越高,但大曲酶活会先升高,后降低,最佳闷曲时间是使大曲温度接近40℃,即闷制5~6 h最佳,大曲酶活较对照组高5.5%。将闷制5~6 h的大曲加入不同浓度盐水发酵,盐水浓度越高,天然油氨基酸越低,当盐水的浓度为19.5 Be'时,对应天然油风味最好,且氨基酸提升6.1%。故大曲预处理最佳时间为5~6 h,最适盐水浓度为19.5 Be'。[结论]研究可为提升天然酱油品质提供参考。

Effects of Daqu Pretreatment Technology on the Flavor of Natural Soy Sauce

Objective] To carry out the pretreatment of mature Daqu, and to enhance the flavor of natural soy sauce.[Method] With normal Daqu as the control group, effects of bored time on the enzyme activity of Daqu and the autolyzed rate of thalli were researched .Saline waters at different concentrations were added into the bored Daqu for fermentation.The most proper concentration of saline water was investigated. [Result] Long bored time of Daqu led to high autolyzed rate.However, Daqu enzyme activity firstly enhanced and then reduced.The most bored time was 5-6 h at 40 ℃.Daqu enzyme activity enhanced by 5.5%compared with the control group.When Daqu bored for 5-6 h was added into saline waters at different concentrations for 5-6 h, saline water at high concentration led to low amino acid of natural soy sauce. When the concentration of saline water was 19.5 Be′, the natural soy sauce had the optimal flavor, and amino acid enhanced to 6.1%.Thus, the optimal pretreatment time of Daqu was 5-6 h; and the optimal concentration of saline water was 19.5 Be′.[Conclusion] This research provides references for the quality of natural soy sauce.