摘要
该研究通过使用酱香型酵母抽提物(YE)协助酱油减盐,并对减盐前后酱油风味物质的变化进行分析。结果表明,通过减少原油用量直接减盐20%和30%后,酱油的关键理化指标以及游离氨基酸、小分子肽和挥发性芳香成分等风味物质含量均相应损失20%和30%,酱油味也被明显稀释。而酱香型YE协助减盐20%和30%后酱油的游离氨基酸、小分子肽和挥发性芳香成分总量分别可达到减盐前的99.98%~100.78%、98.40%~99.03%和95.66%~97.13%,且酱油味得以恢复,从而实现了酱油的减盐不减味。
Sauce-flavor yeast extract was added into soy sauce to reduce salt content,and the changes of flavor substance before and after the salt reduction was analyzed.The results showed that the key physical and chemical indicators,free amino acids,small peptides and volatile aromatic components lost 20%and 30%respectively by reducing salt 20%and 30%through reducing the amount of crude soy sauce.The taste and aroma sensory intensity of soy sauce was also significantly diluted.But the key physical and chemical indicators,free amino acids,small peptides and volatile aromatic components of soy sauce can reach 99.98%-100.78%,98.40%-99.03%and 95.66%-97.13%of level before salt reduction by adding sauce-flavor yeast extract.The taste and aroma sensory intensity of soy sauce was also restored.The sauce-flavor yeast extract can help soy sauce to achieve salt reduction without flavor reduction.
作者
李沛
李库
任达洪
李根照
LI Pei;LI Ku;REN Dahong;LI Genzhao(Angel Yeast Co.,Ltd.,Yichang 443003,China;Heshan Donggu Food Co.,Ltd,Jiangmen 529738,China)
出处
《中国酿造》
CAS
北大核心
2019年第12期92-96,共5页
China Brewing
关键词
酱油
酵母抽提物
减盐
风味物质
soy sauce
yeast extract
salt reduction
flavor substance
