在低盐固态发酵酱油的基础上,以小麦麸皮为原料制备酶解液的盐溶液,代替传统发酵中的水加入曲中进行发酵。采用HS-SPME-GC对4组酱油的风味物质进行分析,探讨其对酱油品质的影响。结果表明,添加小麦麸皮酶解液的的酱醪发酵30 d后氨基态氮、总氮和可溶性无盐固形物含量均高于对照组;通过HS-SPMEGC分析,表明4-乙基愈创木酚(4-EG)和4-羟基-2,5-二甲基-3-呋喃酮(HEMF)含量也明显增加,淀粉酶组与空白组相比增加了近2倍;感官上淀粉酶组色泽为红棕色,有光泽,香气浓郁。因此,小麦麸皮淀粉酶解液可显著改善低盐固态酿造酱油的品质。

Wheat bran was used as raw material to prepare enzymolysis solution containing salt which was subsequently added into the coji instead of traditional water to ferment soy sauce.The flavors of soy sauce in four groups were analyzed through HS-SPME-GC and their effects on the quality of soy sauce were discussed.The results showed that the contents of amino nitrogen,total nitrogen and soluble and salt-free solids of the coji after addition of enzyme solution for 30 d were significantly higher than those of control group.The contents of the 4-EG and HEMF also clearly increased,which in the amylase group was almost double compared with those in the control group.As to the sensory evalution,the amylase group was chestnut brown,glossy and aromatic.So,amylase solution liquid of wheat bran may improve the quality of low-salt solid fermented soy sauce.