杨明泉

• 1:广东美味鲜调味食品有限公司

摘要(Abstract)：

研究了酱油酱醪发酵过程中添加不同含量的酵母抽提物对酱油氨态氮、分子量分布、氨基酸组成、蛋白酶活力以及感官评价等指标的影响。研究结果表明酱油酱醪发酵过程中添加0.05%的酵母抽提物可显著提高酱油原油的氨态氮含量,酱油原油中分子量>10000Da的组分显著下降,而分子量1000~3000Da和<1000Da的组分显著增加(P<0.05)。氨基酸分析表明添加酵母抽提物后,酱油中游离氨基酸中鲜味氨基酸和苦味氨基酸相对含量增加,甜味氨基酸相对含量降低。感官评价结果表明:酱油原油的鲜味和甜味逐渐增加,其中酵母抽提物添加量为0.05%的酱油样品增加最为明显。

关键词(KeyWords)： 酱油;酵母抽提物;分子量分布;氨基酸组成;感官评价

Abstract:

Keywords:

基金项目(Foundation): 广东省科技计划项目(2017A010105002)

作者(Author): 杨明泉

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