发酵温度与酶活性、酱油风味物质组成均有一定的内在关系.该文通过这一内在关系的探索,合理调整发酵温度和盐水含量,使我国酱油质量有所改善.实验表明:1.前期低温对于蛋白酶活性的保持有很明显的效果,同时低温会降低酶促反应的速率.实验组总氮含量不如对照组,但氨基态氮生成率高于对照组,前期低温发酵能很好地使总氮转化为氨基酸态氮.2.由游离氨基酸分析发现,两阶段发酵温度探索实验15％盐水含量实验组的鲜味氨基酸含量为7.949mg/mL,较对照组提高了21.42％;苦味氨基酸含量为5.574mg/mL,较对照组减少了20.12％.3.改进的两阶段发酵温度实验表明,前高温后低温、25d发酵酱油较对照组相比,鲜味氨基酸增加了21.58％,苦味氨基酸减少了21.61％,总糖含量、还原糖含量也比对照组含量高.综合考虑各种理化指标,确定采用前期45℃发酵15d,后期30℃发酵10d,发酵周期25d的新工艺是有可能性的.

Fermentation temperature has some effects on the surviving enzyme activity and then the flavor composition of soy sauce. The effects were studied and by adjusting fermentation temperature and salt content the quality situation of soy sauce was improved. The paper showed that: 1. Low temperature at pre-stage was benefit to the preservation of enzymes activity, but the low temperature would also reduce the rate of enzymatic reaction. Although the total nitrogen content of the experimental group was lower than the blank group, but the amino nitrogen formation rate was higher than the blank, which indicated that pre-stage low-temperature fermentation was benefit for the conversion of total nitrogen to amino nitrogen. 2. By the free amino acid analysis, the delicious amino acids content of the two-stage fermentation experimental group with 15% salt content was 7.949mg/ml, which increased 21.42% compared with the control. The content of bitter taste amino acids was 5.574mg/ml, which decreased 20.12% compared with the control. 3. The two-stage improving fermentation process was performed as: first stage fermentation at 45℃ for 15d, second stage at 30℃ for 10d, the total fermentation period was 25d. Compared with the traditional process the content of the delicious amino acids was increased 21.58% and the content of the bitter taste amino acids was decreased 21.61% compared with the control. The total sugar and reducing sugar content were also higher than the control. This showed the new process technique would be possibly fit in with the industrial process.