黄芪药曲酱油的制备及其质量评价

摘要

Aspergillus QJ and Astragalus powder are used to make Astragalus Yaoqu,which is then used to make soy sauce based on traditional low-salt solid-state fermentation technology.The results show that the number and germination rate of spores of Astragalus Yaoqu are 82.97×108 cfu/g and 90.19%;the protease activity,total acidity (as lactic acid),liquefaction amylase activity are 0.475 g/100 g,35.67 mmol/100 g ,104.16 U/g .Astragalus Yaoqu soy sauce presents dark brown, delicious salty taste,sauce flavor,and the total nitrogen and amino acid nitrogen reach 1.782 g/dL and 1.441 g/dL,which reach the GB standards of special-grade soy sauce;the antioxidant test shows that DPPH scavenging rate and total phenol content are 72.45% and 3.78 mg/mL.%采用黄曲霉 QJ 并添加黄芪粉所制成的黄芪药曲种曲,在传统低盐固态法发酵工艺基础上制取酱油。结果显示：黄芪药曲种曲的孢子数和孢子发芽率分别达到82.97×108 cfu/g 和90.19%；成曲的蛋白酶活0.475 g/100 g,总酸(以乳酸计)35.67 mmol/100 g,液化淀粉酶活104.16 U/g；所发酵制得的酱油呈深褐色、鲜咸适口、有酱香味,其中全氮达1.782 g/dL,氨基酸态氮达到1.441 g/dL,达到国标特级酱油的标准；抗氧化指标中DPPH 清除率达到72.45%,总酚含量达到3.78 mg/mL。