不同灭菌与冷却方式对酱油品质的影响研究-《中国调味品》

文章信息/Info

Title:: Study on the Influence of Different Sterilization and Cooling Methods on the Quality of Soy Sauce

摘要:: 本文以生酱油为原料，探讨不同灭菌温度与冷却工艺对酱油品质的影响。通过感官评价和理化指标对比研究，发现不同灭菌温度（90℃，20 min和98℃，20 min），相同冷却方式获得的酱油的感官指标和理化指标差异不明显（p>0.05）；在98℃下保温20 min灭菌，快速冷却至45℃保温24 h所得酱油的综合评价最高，其香气纯正且豉香浓郁，鲜味及浓厚感评分最高，＜500 u短肽含量高达94.05%，且还原糖含量和游离氨基酸态氮含量与生酱油相比无显著差异，通过色率测定发现其在37℃下保温储藏过程中色率增加值相对较低，表现出较好的品质稳定性。

Abstract:: In this paper, the raw soy sauce was used to study the influence of different sterilization temperature and cooling process on the quality of soy sauce. Sensory evaluation and physicochemical indexes were compared. It was found that no significant difference was observed in sensory and physicochemical indexes(p＞0.05) to the same cooling method and the different sterilization temperatures (90℃20min and 98℃20min). The soy sauce under the sterilization condition of 98 °C for 20 min and with the rapid cooling to 45 °C for 24h had the highest comprehensive evaluation, showing much more pure sauce flavor, the umami and the thick sensation scores were high, the content of short peptide <500u was up to 94.05 %, the reducing sugar content and the free amino acid nitrogen content were not significantly different from the saw soy sauce, it was found that the color value increase value was relatively low during 37 °C storage process by the color ratio measurement, showing good quality stability,