摘要
该实验分别用乙二胺四乙酸铁钠(NaFeEDTA)和硫酸亚铁(FeSO4)与柠檬酸的混合物对低盐固态发酵酱油(虎王酱油)和高盐稀态发酵酱油(宽牌酱油)进行强化,强化剂量均为5mg铁/15mL酱油。室温静置1d后,对强化后酱油的色泽、香气、味道、体态、金属味等指标进行评价。结果表明,2种不同生产工艺的强化酱油中,NaFeEDTA强化酱油的感官评价得分较高,与空白酱油得分相似,明显高于FeSO4强化酱油,说明NaFeEDTA对2种工艺酱油的感官影响均低于FeSO4。
For the observation of effect of NaFeEDTA and FeSO4 on soy sauce, the Huwang brand soy sauce processed by low-salt fermentation technique and Kuan brand soy sauce by high-salt fermentation technique were selected as two represents of soy sauce. Fortified with NaFeEDTA and FeSO4 that were all mixed respectively with citric acid, the final concentrations of iron in the soy sauces were 5 mg per 15 mL. After 1 day in room temperature the index of color, aroma, taste, posture, and metallic flavor were measured. The results positively suggested that similarly to unfortified soy sauce, NaFeEDTA fortified soy sauce was got much higher score than FeSO4 fortified soy sauce in sensory evaluation on two kinds of soy sauce. This result suggested that NaFeEDTA showed less effect on the quality of two kinds of soy sauces than FeSO4.
出处
《中国酿造》
CAS
北大核心
2004年第1期9-10,14,共3页
China Brewing
