CAJ | 학술논문

采用豆粕和麸皮（配比6∶4）为原料，沪酿3．042米曲霉单菌种制曲，成曲以1∶2比例添加18°Be′盐水，进行发酵实验。为了研究温度对酱油发酵过程中各项指标的影响，对实验过程中发酵液的理化指标进行跟踪测定，结合成品酱油的感官分析和挥发性风味成分分析，得出发酵温度对酱油生产过程的影响。实验表明：在15～41℃的发酵温度范围内，酱油的氨态氮、红色指数、总氮含量与发酵温度呈正相关；15℃低温发酵1个月后，升温至30℃发酵2个月的工艺所酿酱油还原糖含量较高、风味化合物含量较高、香气与滋味得分值高。
채용두박화부피（배비6∶4）위원료，호양3．042미곡매단균충제곡，성곡이1∶2비례첨가18°Be′염수，진행발효실험。위료연구온도대장유발효과정중각항지표적영향，대실험과정중발효액적이화지표진행근종측정，결합성품장유적감관분석화휘발성풍미성분분석，득출발효온도대장유생산과정적영향。실험표명：재15～41℃적발효온도범위내，장유적안태담、홍색지수、총담함량여발효온도정정상관；15℃저온발효1개월후，승온지30℃발효2개월적공예소양장유환원당함량교고、풍미화합물함량교고、향기여자미득분치고。
Soybean meal and wheat bran (proportion of 6∶4)are used as raw materials,and Huniang 3.042 Aspergillus oryzae as the single strain to make koji.Then add 18°Be'brine by the proportion of 1∶2 into the finished koji to conduct soy sauce fermentation experiment.According to the tracking test of physical and chemical indicators of fermentation broth,the sensory evaluation of soy sauce and the analysis of volatile flavor components,the effect of fermentation temperature on various indicators in fermentation of soy sauce is investigated.The experimental results show that ammonia nitrogen content,red index and total nitrogen content of soy sauce are positive related to the fermentation temperature at 15~41 ℃;the soy sauce brewed at 15 ℃ for a month followed by rising to 30 ℃ for 2 months has higher content of reducing sugar and flavor compounds and high scores in aroma and taste.