酱醪pH值调控对高盐稀态酱油品质的影响-《中国调味品》

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摘要:: 研究了不同酱醪pH值对高盐稀态酱油品质的影响，分析了酱醪酿造过程中调控pH值对谷氨酰胺酶活、中性蛋白酶活、总氮、氨氮、肽分子量分布及滋味感官品质的影响。结果表明：发酵过程中将调控酱醪pH值稳定在6.5左右，可明显提高谷氨酰胺酶、中性蛋白酶活力。肽分子量分布结果显示调控酱醪pH将促进具有重要呈味作用的1-5 kDa肽段所占比例明显高于自然pH发酵酱油。感官评价表明，调控pH组的鲜味、厚味、咸味最为突出，苦味减弱。整体上来说，酱醪pH值调控明显提高了酱油品质。

Abstract:: The effects of pH control on the quality of high salt-diluted soy sauce were investigated by monitoring the changes of glutaminase activity, neutral protease activity, total nitrogen, ammonia nitrogen, molecular weight distribution and taste characteristic. The results showed that the activity of glutaminase and neutral protease was significantly improved when the pH value was stabilized at about 6.5 during fermentation process. The distribution of peptide molecular weight showed that large molecular weight peptides in experimental group decreased comparing to the natural pH group, and the proportion of the 1-5 kDa peptides with important taste was significantly increased. Besides, sensory evaluation showed that umami, lingering and salty tastes of the experimental group became stronger, and bitterness was weakened. On the whole, high salt-diluted soy sauce fermented at pH 6.5 has significantly improved the quality of the soy sauce.