摘要
研究了100,160,220℃3种常用炒制温度对酱油游离氨基酸变化规律的影响。结果表明:随着炒制温度的升高,酱油中的鲜味氨基酸浓度逐渐增加。未处理和100℃炒制处理酱油中TAV>1的游离氨基酸均有9种,而160,220℃炒制处理酱油中TAV>1的游离氨基酸均有12种。100,160,220℃炒制处理后,分别有15,12,9种游离氨基酸含量增多,1,4,6种游离氨基酸含量减少。100,160℃炒制处理后酱油中游离氨基酸总量均增多,220℃炒制处理后酱油中游离氨基酸总量减少。100,160,220℃炒制处理后酱油中必需氨基酸总量均增多。100,160,220℃炒制处理后酱油中杂环氨基酸、非极性氨基酸、碱性氨基酸和疏水性氨基酸总量均增多,而脂肪族氨基酸、芳香族氨基酸、极性氨基酸、酸性氨基酸和亲水性氨基酸总量在100,160℃炒制处理后均增多,但在220℃炒制处理后其总量均减少。
The effects of three commonly used frying temperatures(100,160,220℃)on the change rule of free amino acids in soy sauce are studied.The results show that the concentration of umami amino acids in soy sauce increases with the increase of frying temperature.There are 9 kinds of free amino acids in untreated soy sauce and fried soy sauce at 100℃with TAV>1,and there are 12 kinds of free amino acids in fried soy sauce at 160,220℃with TAV>1.The content of 15,12,9 kinds free amino acids increases,while the content of 1,4,6 kinds free amino acids decreases after frying at100,160,220℃respectively.The total amount of free amino acids in soy sauce increases after frying at 100,160℃,and decreases after frying at 220℃.The total amount of essential amino acids in soy sauce increases after frying at 100,160,220℃.The total amount of heterocyclic amino acids,nonpolar amino acids,alkaline amino acids and hydrophobic amino acids in soy sauce increases after frying at 100,160,220℃,while the total amount of aliphatic amino acids,aromatic amino acids,polar amino acids,acidic amino acids and hydrophilic amino acids increases after frying at 100,160℃,but the total amount of them decreases after frying at 220℃.
作者
杨昭
梁瑞进
姚玉静
黄佳佳
YANG Zhao;LIANG Rui-jin;YAO Yu-jing;HUANG Jia-jia(School of Food Science,Guangdong Food and Drug Vocational College,Guangzhou 510520,China)
出处
《中国调味品》
CAS
北大核心
2020年第5期142-146,共5页
China Condiment
基金
广东食品药品职业学院自然科学研究项目——自然科学一般项目(2018ZR021)
广东高校省级重点平台和重大科研项目——青年创新人才项目(2018GkQNCX132)。
关键词
炒制
温度
酱油
游离氨基酸
frying
temperature
soy sauce
free amino acid
