米渣酱油与传统大豆酱油酿造过程的动态研究

摘要

以米曲霉HN 3．042为菌种，以米渣和大豆为主要原料酿造酱油，比较了二者制曲过程中蛋白酶的产生规律以及发酵过程中理化指标的动态变化规律，对所得的两种酱油进行感官评价，并利用GC-MS分析和比较其挥发性芳香物质。研究表明：米渣酱醪的氨基态氮、总氮含量高于大豆，而可溶性蛋白、可溶性无盐固形物却均低于大豆，发酵31天，大豆酱油蛋白质利用率达到75．28％，高于米渣的66．85％；大豆酱油感官评分略高于米渣酱油，两种酱油中香气物质含量的差别较明显。米渣酱油是很有潜力的新品酱油，但其蛋白质利用率尚需进一步提高。%In the paper,rice dreg and soybean are applied as major raw materials to brew soy sauce by AspergillusoryzaeHN 3.042.The production regularity of protease activity during koji making and the dynamic change of physicochemical indexes in fermentation stage are studied,the sauces are scored by sensory evaluation, and GC-MS is applied to analyze and compare their volatile aromatic substances.The studies show that content of amino nitrogen and total nitrogen in sauce mash from rice dreg is higher than that of soybean,while the content of soluble protein and saltless solids is lower than that of soybean.The protein utilization rate of soy sauce reaches 75 .28%,which is 66.85% higher than that of rice dreg soy sauce on 31st days'fermentation.The total score of soy sauce in sensory evaluation is slightly higher than that of rice dreg soy sauce and the difference of aroma substance content is obvious.Rice dreg soy sauce is a new kind of potential sauce,but the protein utilization rate remains to be further improved.