红光对酱油发酵品质的影响Effect of Red Light on the Fermentation of High-Salt and Diluted-State Soy Sauce
林上飞,刘木清
LIN Shangfei,LIU Muqing
摘要(Abstract)：
传统中式高盐稀态酱油的发酵需要长时间的太阳光进行晒制,但光照对酱油发酵品质的影响机理仍待确定。本文通过设置红光和一定的光合通量密度,对米曲霉单菌种高盐稀态酱醪进行为期两个月的晒制发酵,探究其对酱油发酵品质的影响。实验结果表明, 2 033μmolm~(-2)s~(-1)的630 nm红光可有效促进全氮、氨基酸态氮、可溶性无盐固形物以及总酸的积累,比对照组提升18%、12%、14%和28%,其中全氮和总酸两项指标具有极显著差异。此外,在第60天时,红光组的原油满足酱油国标的特级标准,具有缩短发酵周期的可能性。该结果为优化酱油发酵工艺提供一些参考。
In the high-salt and diluted state fermentation process of soy sauce, long-term illumination of sunlight is required. However, the effect of light on the quality of brewing soy sauce is still unclear. In this paper, the influence of red light on the quality of soy sauce was explored by illuminating the soy sauce with red light for two months. The setting of the photosynthetic flux density of red light was based on the estimated relational formula of the photosynthetic active radiation and the solar radiation. The results showed that compared with the control group, total nitrogen(TN), amino acid nitrogen(AAN), soluble unsalted solids content and total acid(TA) in the red-light group increased by 18%, 12%, 14% and 28%. And the TN and TA results of the red-light group and the control group were significantly different. Furthermore, the crude oil of the red-light group met the super standard of the soy sauce national standard, which had the possibility of shortening the fermentation cycle. Those results provide some guidance for promotion of the soy sauce fermentation process.
关键词(KeyWords)：
米曲霉;光照条件;酱油发酵;全氮
aspergillus oryzae;light condition;soy sauce fermentation;total nitrogen
基金项目(Foundation): 季华实验室科研项目(课题编号:X1800417Z180)
作者(Author):
林上飞,刘木清
LIN Shangfei,LIU Muqing
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