有机大豆与普通大豆酿造酱油的差异性研究

摘要

实验分别以有机大豆和普通大豆为主要原料，通过高盐稀态酿造酱油的工艺，对发酵周期6个月内有机大豆组、普通大豆组的大豆异黄酮含量及脂肪酸组成进行对比。试验结果表明有机组原料和酱油中的大豆异黄酮含量和不饱和脂肪酸均高于普通组，使有机大豆发酵酱油在保健功能成分上具有一定的优势。%In this study,the organic soybean and non-organic soybean are taken as the main materials;the differences between the isoflavone content and the fatty acid composition in the organic soybean group and non-organic soybean group are compared through high-salt diluting brewing process.The results show that isoflavone content and unsaturated fatty acids of organic soybean group are higher than those of non-organic soybean group.Therefore,the fermented soy sauce with organic soybean has some advantages on health care.