低钠橘皮酱油酿造条件研究
Study on Brewing Conditions of Low Sodium Orange Peel Soy Sauce

本文在传统酱油酿造的基础上采用低盐稀态发酵方法，以黄豆为原料，在制曲阶段添加橘皮粉，制备橘皮低钠酱油。选择氨基酸态氮为评价指标，探究橘皮粉添加量、盐水浓度和发酵温度对橘皮酱油品质的影响，通过单因素实验和响应曲面分析，得到最优酿造条件为橘皮粉添加量6.05%、盐水浓度13.87%、发酵温度为42.59℃，此条件下实际测得酱油氨基酸态氮含量为0.73 g/100mL。且在此条件下能够增加酱油的总黄酮含量，提高酱油的抗氧化能力，为营养型低钠橘皮酱油的酿造提供参考。
In this paper, low salt dilute fermentation method was used to prepare orange peel low sodium soy sauce with soybean as raw material and orange peel powder added in the koji making stage. Taking amino acid nitrogen as the evaluation index, the effects of orange peel powder addi-tion, salt water concentration and fermentation temperature on the fermentation of orange peel soy sauce were explored. Through single factor experiment and response surface analysis, the optimal fermentation conditions were obtained as follows: orange peel powder addition 6.05%, salt water concentration 13.87%, fermentation temperature 42.59？C, and the amino acid nitrogen content of soy sauce was 0.738121 g/100ml. Under these conditions, the total flavonoids content of soy sauce was increased, and the antioxidant capacity of soy sauce was enhanced. It provides reference for the brewing and production of nutritional orange peel low sodium soy sauce.