摘要
分析激活酿造工艺和普通浇淋工艺得到的酱油氨基酸组成,结果表明,激活酿造得到的酱油游离氨基酸的总量为35.27mg/g,比普通工艺高101.37%,呈鲜味的谷氨酸和天门冬氨酸所占比例均高于对照,其中谷氨酸占酱油全部游离氨基酸的23.87%,而普通浇淋工艺的谷氨酸为全部游离氨基酸的11.47%,激活酿造酱油中呈苦味的氨基酸所占比例大部分低于对照。实验从数据上证明了激活酿造酱油质量要优于普通工艺所得到的酱油。
Composition of amino acids of soy sauce made by activation brewing technique and spraying-extraction technique（control） were analyzed.The results showed that total free amino acids of soy sauce made by activation brewing technique was 35.27mg/g,which was 101.37% higher than that of spraying-extraction technique.Glutamic acid of soy sauce by activation brewing technique accounted for 23.87% of the total free amino acids and it was 11.47% for the control.Proportion of bitter acrid amino acids in soy sauce by activation brewing technique was lower than that of control.Quality of soy sauce made by activation brewing technique was better than that of control was approved by the data of the experiment.
出处
《中国酿造》
CAS
北大核心
2011年第4期105-107,共3页
China Brewing
关键词
激活酿造
酱油
氨基酸组成
鲜味
activation brewing technique
soy sauce
composition of amino acids
delicious
