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投稿时间：2022-06-12
投稿时间：2022-06-12
中文摘要: 以豆腐渣为原料，山楂粉为辅料，以色度、pH值、氨基酸态氮、还原糖、总酸含量和感官评分为指标，考察豆腐渣与麸皮不同质量比、山楂粉添加量对低盐固态酿造酱油品质的影响。结果表明：当豆腐渣与麸皮质量比为5∶2、山楂粉添加量为10%时，酱油的色度、还原糖、总酸含量均有较大改善，而氨基酸态氮含量和pH值略有下降，所酿风味酱油呈鲜艳红褐色、酸甜味适当，有一定的酱香味和鲜味，且口感较醇厚、澄清无沉淀，其感官评分为93。
Abstract:The study aimed to explore the influence of soybean curd residue（SCR）-to-bran ratio（mass ratio）and amount of hawthorn powder on the quality of low-salt solid-state fermented soy sauce with the following evaluation indicators：chroma，pH value，amino acid nitrogen，reducing sugar，total acids，and sensory score.The results showed that the chroma，reducing sugar，and total acids of soy sauce prepared with SCR and bran at mass ratio of 5 ∶2 and 10% hawthorn powder were improved.In addition，the pH value and content of amino acid nitrogen decreased slightly.The soy sauce was russet，mellow，and clear，with moderate sour and sweet taste and certain sauce and umami flavor.The sensory score was 93.
keywords: soybean curd residue hawthorn flavor soy sauce chroma
文章编号：202303018 中图分类号： 文献标志码：
基金项目:天津市科技计划项目（20YDTPJC01400）
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