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投稿时间：2022-06-20
投稿时间：2022-06-20
中文摘要: 采用低温酿造、常温酿造和高温酿造工艺发酵黑豆酱油，检测发酵过程中3 组酱油的理化指标和感官指标。结果发现：低温酿造组原油品质高，氨基酸态氮含量为（1.02±0.10）g/100 mL，全氮含量为（1.65±0.17）g/100 mL，色值为14±1，香气浓郁、滋味芳醇；常温酿造组原油品质较均衡，氨基酸态氮含量为（0.88±0.09）g/100 mL，全氮含量为（1.60±0.15）g/100 mL，色值为11±1；高温酿造组原油品质一般，氨基酸态氮含量为（0.84±0.08）g/100 mL，全氮含量为（1.54±0.15）g/100 mL，色值为9±1，酱香浓郁、黏稠适中。
Abstract:By using low-temperature brewing，room-temperature brewing，and high-temperature brewing techniques to ferment black bean soy sauce，the physicochemical and sensory indicators of three groups of soy sauce during the fermentation process were tested. The results showed that the low-temperature brewing group had high-quality crude oil，with an amino acid nitrogen content of（1.02±0.10）g/100 mL，a total nitrogen content of（1.65±0.17）g/100 mL，a color value of 14±1，as well as a rich aroma and mellow taste. The quality of crude oil in the room-temperature brewing group was relatively balanced，with an amino acid nitrogen content of （0.88±0.09）g/100 mL，a total nitrogen content of （1.60±0.15）g/100 mL，and a color value of 11±1. The quality of crude oil in the high-temperature brewing group was average，with an amino acid nitrogen content of （0.84±0.08）g/100 mL，a total nitrogen content of（1.54±0.15）g/100 mL，a color value of 9±1，and a strong sauce aroma with moderate viscosity.
keywords: black bean soy sauce low -temperature brewing room -temperature brewing high -temperature brewing
文章编号：202318012 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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