摘要
用乙醇代替部分盐发酵55d生产的低盐酱油,其中20%盐、1%乙醇溶液泡曲发酵的原酱油中氨基酸态氮为0.865g/100mL,15%～17%乙醇溶液泡曲发酵生产的无盐原酱油中氨基酸态氮约为1.020g/100mL,提高了17%;在5%盐条件下,12%乙醇溶液泡曲得到低盐酱油的氨基酸态氮为0.992g/100mL,提高了14%;10%盐条件下,5%乙醇溶液泡曲得到低盐酱油的氨基酸态氮也达到0.990g/100mL,提高了大约14%。而含有10%盐、5%～7%乙醇的酱油样品风味最好。
The low salt soy sauce was produced by partly replacement of salt with ethanol in liquid state fermentation for 55 d. When the solution added 20% salt and 1% ethanol was used for fermentation, the original soy sauce contained 0.865 g/100 ml amino nitrogen, whereas during the fermentation with 15%-17% ethanol and no salt, the amino nitrogen content was increased by 17% to be 1.020 g/100 ml. And with 5% salt and 12% ethanol in fermentation, the amino nitrogen content was 0.992 g/100 ml, which was improved 14%. Similarly, when 10% salt and 5% ethanol were used, the amino nitrogen content was 0.990 g/100 ml. In this study, the soy sauce with best flavor was obtained by the fermentation with 10% salt and 5%-7% ethanol.
出处
《中国酿造》
CAS
北大核心
2007年第10期36-38,共3页
China Brewing
关键词
低盐
乙醇
酱油
low salt
ethanol
soy sauce
