[1]韩冉,黄文烨,龚佳欣,等.假丝酵母的添加对高盐稀态酱油有机酸含量影响[J].中国调味品,2021,46(5):5-9.
 Effect of Candida etchellsii on The Content of Organic Acids in High-salt Soy Sauce Fermentation[J].CHINA CONDIMENT,2021,46(5):5-9.
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假丝酵母的添加对高盐稀态酱油有机酸含量影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
5-9
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Effect of Candida etchellsii on The Content of Organic Acids in High-salt Soy Sauce Fermentation
作者:
韩冉黄文烨龚佳欣侯丽华张玲玲
文献标志码:
A
摘要:
目的:研究不同时间添加假丝酵母菌对高盐稀态酱油有机酸含量的影响。方法:高盐稀态酱油在发酵的第15天、30天和45天添加假丝酵母,监测发酵过程中pH值、总酸含量以及有机酸的含量和种类,最终通过风味物质种类以及可溶性无盐固形物含量的测定比较酱油的品质。结果:发酵结束后,总酸和酸类物质含量高低依次为空白<30d+C<15d+C<45d+C,气质质谱检测风味物质种类多少以及可溶性无盐固形物的含量高低依次为空白<30d+C <15d+C<45d+C;45d+C组酱油品质最高,风味物质种类达到73种,可溶性无盐固形物的含量达到15.72 g/100mL。结论:第45天添加假丝酵母的HLFSS品质最佳;假丝酵母通过增加有机酸含量提高HLFSS品质;假丝酵母添加后HLFSS的品质评价可利用有机酸含量作为依据。
Abstract:
Objective: To study the effect of Candida etchellsii on the content of organic acids in high-salt soy sauce fermentation. Methods: Candida etchellsii was added to the high-salt soy sauce fermentation on the 15th, 30th and 45th days of fermentation. The pH value, total acid content and organic acid content and types were monitored during the fermentation process. Finally, the quality of soy sauce was compared by the determination of flavor substance and soluble salt free solid content. Results: After fermentation, the content of total acids and acids was blank < 30d + C < 15d + C < 45d + C. The number of flavor substances detected by GC-MS and the content of soluble salt free solids were blank < 30d + C < 15d + C < 45d + C; the quality of soy sauce in 45d + C group was the highest, with 73 kinds of flavor substances and 15.72g/100ml of soluble salt free solids. Conclusion: The quality of hlfss added with Candida on the 45th day is the best; Candida can improve the quality of HLFSS by increasing the content of organic acids; the quality evaluation of HLFSS after adding Candida etchellsii can be based on the content of organic acids.
更新日期/Last Update: 2021-05-14