摘要
该研究采用大豆、面粉及麸皮为原料制备高盐稀态酱油,探究了麸皮添加量对酱油理化指标、抗氧化活性的影响,采用顶空固相微萃取(HS-SPME)结合气质联用技术(GC-MS)检测并分析了酱油样品的香气成分。结果表明,当大豆、面粉和麸皮用量之比为7:2:1(S2)时,成曲蛋白酶活力最高,其氨基酸态氮含量(0.87 g/mL)和总氮含量(1.81g/mL)最高,与对照酱油相比,添加麸皮的酱油抗氧化能力显著提高,发酵结束时S2、S3(7:1:2)的还原力分别比S1(7:3:0)高30.38%和20.85%,DPPH自由基清除率同样比S1高31.81%和28.59%(P<0.05)。此外,在添加麸皮的酱油中检测到了60种挥发性风味化合物,添加麸皮能够显著提高酱油中醛类、酸类和杂环类化合物的种类和含量,使得酱油的香气成分更为丰富,改善了酱油的风味。研究结果有利于推进麸皮在酱油生产中的高值化利用,对酱油酿造工艺的优化具有重要意义。
Soybeans,flour,and bran were used as raw materials to prepare high-salt dilute soy sauce,and the dose dependent effects of bran addition on the soy sauce physicochemical indices and antioxidant capacity were explored.Headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were performed to detect and analyze the aromatic components of soy sauce samples.Koji protease activity was highest,and amino acid nitrogen(0.87 g/mL)and total nitrogen(1.81 g/mL)were most abundant when the ratio of soybean,flour,and bran was 7:2:1(S2).Compared with the control soy sauce,the antioxidant capacity of soy sauce fortified with bran was significantly enhanced;the respective reducing powers of S2(7:2:1)and S3(7:1:2)were 30.38%and 20.85%higher than that of S1(7:3:0)at the end of fermentation.The respective DPPH free radical scavenging rates of S2 and S3 were 31.818%and 28.59%higher than that of S1(P<0.05).Sixty volatile flavor compounds were detected in soy sauce with bran added.Bran addition significantly increased the types and contents of aldehydes,acids,and heterocyclic compounds in soy sauce,enriching the aroma components of soy sauce richer,and improving its quality and flavor.These results are informative,promote the high-value utilization of bran in soy sauce production,and significantly contribute to the optimization of soy sauce brewing technology.
作者
武倩宇
耿予欢
WU Qianyu;GENG Yuhuan(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)
出处
《现代食品科技》
CAS
北大核心
2024年第1期262-271,共10页
Modern Food Science and Technology
关键词
麸皮
高盐稀态酱油
抗氧化性
香气成分
wheat bran
high-salt dilute soy sauce
antioxidant activity
aroma component
