食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 149 - 157

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040290

研究报告

接种产酯酵母结合梯度升温工艺对低盐稀态发酵酱油的风味提升研究

  • 徐新玉 ,
  • 李心智 ,
  • 吴昌正 ,
  • 童星 ,
  • 贺丽苹
展开
  • 1(华南农业大学 食品学院,广东 广州,510642)
    2(广东海天创新技术有限公司,广东 佛山,528000)
    3(佛山市海天(高明)调味食品有限公司,广东 佛山,528511)
    4(华南农业大学 测试中心,广东 广州,510642)
第一作者:硕士研究生(贺丽苹教授为通信作者,E-mail:582262409@qq.com)

收稿日期: 2024-06-25

  修回日期: 2024-07-24

  网络出版日期: 2025-07-11

基金资助

广东省重点领域研发计划项目(192019092410300001)

收起

Inoculation with ester-producing yeast and combination of gradient heating process to improve flavor of low-salt liquid fermented soy sauce

  • XU Xinyu ,
  • LI Xinzhi ,
  • WU Changzheng ,
  • TONG Xing ,
  • HE Liping
Expand
  • 1(College of Food Science, South China Agricultural University, Guangzhou 510642, China)
    2(Guangdong Haitian Innovation Tech Co.Ltd., Foshan 528000, China)
    3(Foshan Haitian(Gaoming)Flavoring Food Co.Ltd., Foshan 528511, China)
    4(Instrumental Analysis & Research Center, South China Agricultural University, Guangzhou 510642, China)

Received date: 2024-06-25

  Revised date: 2024-07-24

  Online published: 2025-07-11

Fold

摘要

该文以低盐(120 g/L)稀态发酵酱油为研究对象,探究依次接入鲁氏接合酵母(Zygosaccharomyces rouxii)与异常威客汉逊酵母(Wickerhamomyces anomalus)并结合梯度升温工艺对提升低盐稀态发酵酱油风味的积极作用。结果表明,在为期60 d的低盐稀态发酵过程中,依次添加鲁氏接合酵母(5 d)和异常威客汉逊酵母(15 d)联合梯度升温工艺提升了低盐稀态酱油在发酵期间的微生物活性,延缓了pH值下降速度,阻滞了体系酸败,同时显著提升了发酵酱油的香气和滋味。对比未添加产酯酵母只采用梯度升温工艺的对照组,接种产酯酵母结合梯度升温工艺的实验组中产出更多的乙酸、乳酸及游离氨基酸,有效丰富了酱油的整体浓厚滋味,并通过提高5-乙基-4-羟基-2-甲基-3(2H)-呋喃酮、乙酸乙酯和棕榈酸乙酯等物质的含量丰富了酱油的风味,使其具有更强烈的“酱香和水果甜香”,感官测评也显示了低盐酱油整体喜好度有较大提高。该研究突显了低盐发酵酱油工艺改进的潜力,有助于生产更符合现代消费者口味和健康需求的酱油产品。

关键词： 低盐稀态发酵酱油; 鲁氏接合酵母; 异常威客汉逊酵母; 梯度升温; 挥发性成分; 感官评分

本文引用格式

徐新玉 , 李心智 , 吴昌正 , 童星 , 贺丽苹 . 接种产酯酵母结合梯度升温工艺对低盐稀态发酵酱油的风味提升研究[J]. 食品与发酵工业, 2025 , 51(12) : 149 -157 . DOI: 10.13995/j.cnki.11-1802/ts.040290

Abstract

This study delved into the flavor enhancement of low-salt (120 g/L) sparse fermentation soy sauce.The study was conduccted by employing pre-inoculation with Zygosaccharomyces rouxii (5 days) followed by subsequent inoculation with Wickerhamomyces anomalus (15 days), alongside a gradient heating fermentation process.Results indicated that the sequential addition of the two yeasts during the fermentation of low-salt liquid soy sauce combined with the gradient heating process enhanced the microbial activity, reduced the rate of pH decrease, and slowed down the rancidity process in the low-salt fermentation.At the same time, fermentation process enhanced the aroma and flavor of the soy sauce, as evidenced by an increase in the content of acetic acid, lactic acid, and free amino acids.In addition, by increasing the content of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF), ethyl acetate, and ethyl palmitate, the flavor of the soy sauce was enriched, and it had a stronger soy sauce and fruity-floral aroma.The sensory evaluation results indicated that the test sample possessed superior overall flavor when compared to the control sample that underwent gradient heating fermentation.Therefore, this study showed that the sequential addition of the original ester-producing yeast strains screened from fermented soy sauce was beneficial to the flavor enhancement of low-salt liquid fermented soy sauce, providing a new process idea for the development of healthy reduced-salt soy sauce products.

Key words： low-salt soy sauce fermentation; Zygosaccharomyces rouxii; Wickerhamomyces anomalus; gradient heating process; volatile compounds; sensory scores

参考文献

[1] ZHANG L J, ZHANG L, XU Y.Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation[J].Journal of the Science of Food and Agriculture, 2020, 100(6):2782-2790.
[2] WANG J W, ZHAO M M, XIE N Y, et al.Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor[J].International Journal of Food Microbiology, 2022, 370:109652.
[3] SONG Y R, JEONG D Y, BAIK S H.Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation[J].Food Microbiology, 2015, 51:171-178.
[4] RIIS N L, BJOERNSBO K S, TOFT U, et al.Impact of salt reduction interventions on salt taste sensitivity and liking, a cluster randomized controlled trial[J].Food Quality and Preference, 2021, 87:104059.
[5] DEVANTHI P V P, LINFORTH R, ONYEAKA H, et al.Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation[J].Food Chemistry, 2018, 240:1-8.
[6] 李心智, 刘希, 徐新玉, 等.梯度升温发酵工艺对不同盐分稀态发酵酱油微生物变化和风味形成的影响[J].食品工业科技, 2024, 45(9):106-114.
LI X Z, LIU X, XU X Y, et al.Effect of gradient heating method on the microbial changes and flavor formation of liquid-state soy sauce fermented with different salt concentrations[J].Science and Technology of Food Industry, 2024, 45(9):106-114.
[7] 吕变梅, 蒋雪薇, 彭东, 等.酱油酿造用耐盐产乙醇风味酵母的选育及其应用[J].食品科学, 2020, 41(20):119-126.
LYU B M, JIANG X W, PENG D, et al.Breeding and application of salt-tolerant ethanol-producing yeast for soy sauce brewing[J].Food Science, 2020, 41(20):119-126.
[8] JANSEN M, VEURINK J H, EUVERINK G J W, et al.Growth of the salt-tolerant yeast Zygosaccharomyces rouxii in microtiter plates:Effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids[J].FEMS Yeast Research, 2003, 3(3):313-318.
[9] SINGRACHA P, NIAMSIRI N, VISESSANGUAN W, et al.Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation[J].LWT, 2017, 78:181-188.
[10] 王靖雯, 赵谋明, 陈涛, 等.高盐稀态酱醪中功能性酵母菌的筛选、鉴定及发酵特性[J].食品科学, 2021, 42(22):91-97.
WANG J W, ZHAO M M, CHEN T, et al.Screening, identification and fermentation characteristics of functional yeasts from high-salt liquid-state moromi[J].Food Science, 2021, 42(22):91-97.
[11] 王靖雯. 高盐稀态酱油风味功能酵母菌的筛选和应用研究[D].广州:华南理工大学, 2022.
WANG J W.Screening and application research of functional yeasts in high-salt liquid soy sauce[D].Guangzhou:South China University of Technology, 2022.
[12] LI X Z, XU X Y, WU C Z, et al.Effect of sequential inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour formation of early-stage moromi fermented at a lower temperature[J].Foods, 2023, 12(18):3509.
[13] LIU B, LI Y, CAO Z N, et al.Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation[J].Innovative Food Science & Emerging Technologies, 2021, 69:102662.
[14] 于茜雅, 鲁骞, 吴昌正, 等.温度对广式高盐稀态酱油原油品质的影响[J].食品科学, 2023, 44(22):55-63.
YU X Y, LU Q, WU C Z, et al.Effect of ambient temperature on the quality of Cantonese-style high-salt liquid-state base soy sauce[J].Food Science, 2023, 44(22):55-63.
[15] 苏国万, 赵炫, 张佳男, 等.酱油中鲜味二肽的分离鉴定及其呈味特性研究[J].现代食品科技, 2019, 35(5):7-15.
SU G W, ZHAO X, ZHANG J N, et al.Isolation, identification and taste characteristics of umami dipeptides from soy sauce[J].Modern Food Science and Technology, 2019, 35(5):7-15.
[16] WANG Q F, CUI R R, LIU X L, et al.Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce:A comprehensive review of microbial population dynamics in fermentation[J].Critical Reviews in Food Science and Nutrition, 2024, 641(29):10873-10884.
[17] ZHANG L L, XIONG S J, DU T H, et al.Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation[J].Food Bioscience, 2023, 54:102883.
[18] 梁寒峭, 陈建国, 刘伟, 等.酿造酱油中特征氨基酸含量检测及对氨基酸态氮贡献的分析[J].食品与发酵工业, 2018, 44(4):198-203.
LIANG H Q, CHEN J G, LIU W, et al.Analysis of amino acids content and contribution to amino nitrogen in fermented soy sauce[J].Food and Fermentation Industries, 2018, 44(4):198-203.
[19] PARK Y C, PARK D H.Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process[J].Food Science and Biotechnology, 2016, 25(3):777-784.
[20] 张露, 梁寒峭, 陈建国, 等.酿造酱油中有机酸种类与含量的检测分析[J].食品科技, 2019, 44(3):295-299.
ZHANG L, LIANG H Q, CHEN J G, et al.Analysis of 10 kinds of organic acids composition in fermented soy sauce[J].Food Science and Technology, 2019, 44(3):295-299.
[21] ZHANG W W, HAN Y Q, SHI K X, et al.Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates[J].LWT, 2022, 171:114144.
[22] 冯云子, 周婷, 吴伟宇, 等.酱油风味与功能性成分研究进展[J].食品科学技术学报, 2021, 39(4):14-28.
FENG Y Z, ZHOU T, WU W Y, et al.Research progress on flavor and functional components of soy sauce[J].Journal of Food Science and Technology, 2021, 39(4):14-28.
[23] 张翀, 雷艳平, 王丹妮, 等.红曲霉菌混合制曲高盐稀态发酵过程挥发性物质的变化[J].食品工业科技, 2021, 42(13):51-58.
ZHANG C, LEI Y P, WANG D N, et al.Variation of volatile substances in high-salt dilute fermentation process of Monascus mixed koji production[J].Science and Technology of Food Industry, 2021, 42(13):51-58.
[24] 冯云子. 高盐稀态酱油关键香气物质的变化规律及形成机理的研究[D].广州:华南理工大学, 2016.
FENG Y Z.The evolution and formation mechanism of key aroma compounds during the process of high-salt liquid fermentation soy sauce[D].Guangzhou:South China University of Technology, 2016.
[25] ZHOU T, FENG Y Z, THOMAS-DANGUIN T, et al.Enhancement of saltiness perception by odorants selected from Chinese soy sauce:A gas chromatography/olfactometry-associated taste study[J].Food Chemistry, 2021, 335:127664.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司