通过跟踪生产大缸发酵酱油的过程,研究整个发酵缸体系中L-酪氨酸析出量的变化和分布情况。研究发现,L-酪氨酸在发酵过程中的析出量受温度等因素的影响,冬季和夏季发酵的情况有所不同,但整个发酵过程中的析出趋势大致相同。在冬季,液态发酵初期(开始半个月)几乎没有L-酪氨酸析出;发酵1个月同,每缸混合料中L-酪氨酸的析出量为0.15 g/kg左右,1.5个月时每混合物料中已有0.2 g/kg左右的析出,直至发酵结束达到0.23 g/kg;而在夏季,液态发酵1周后可见有L-酪氨酸析出,在1个月时每混合物料中已有0.2 g/kg左右L-酪氨酸析出,之后呈缓慢增长态势,直至发酵后期达到0.25 g/kg左右。夏季和冬季发酵时析出的L-酪氨酸颗粒形状不同,颗粒大小的分布也不同。

The generation principles of L-tyrosine and its distribution in the fermentation tanks were studied by tracking the process of soy sauce fermentation.The results show that the quantity of L-tyrosine is different in winter and warmer under the influence of varied temperature,but the trend of L-tyrosine evolving is similar.In the early fermentation stage(first two weeks),there is almost no L-tyrosine separated out from suspension during winter.After a month of fermentation,about 0.15g/kg L-tyrosine was separated out.Another two weeks later,the quantity of L-tyrosine reaches 0.2 g/kg.At the fermentation terminal,0.23 g/kg L-tyrosine can be separated out.While in warmer seasons,the L-tyrosine particle is available in the mash after a week of fermentation.0.2 g/kg and 0.25 g/kg of L-tyrosine can be harvested from the suspension after a month of fermentation and when the process is terminated,respectively.The particle shapes in winter and summer are different.The distribution of different size particles varies.