Efeect On Flavor Of Low-Saild Soy Sauce By Adding Sweet Cone

At present, the main raw materials of low salt solid of soy sauce are soybean meal and sweet corn. The optimal process levels of four factors were analyzed these factors were: raw material, soaking water amount, the steam heating time and the koji-making time. The chemical indicators and flavor-components were measured during fermentation in the low salt solid of soy sauce.Enzyme vitality of the cellulase, glutaminase, proteinase of strain A100-8were determined. Enzymes are very important to low-salt solid fermentation. The optimal process levels of these four factors were as the following:soybean meal:sweet corn: wheat bran=6:2:2, soaking water amount=110%,the steam heating time=40min, the koji-making time=42h.The most suitable condition to glutaminase was:soybean meal:sweet corn:wheat bran=6:3:1, soaking water amount=110%, the steam heating time=30min, the koji-making time=42h.Detection of the physical and chemical indicators during fermentation in the low-salt solid soy sauce showed that the addition of sweet corn could effectively control the changes of chemical indicators in the mash of soy sauce. The content of residual sugar, amino acid, saline-free solids were improved thus the flavor of soy sauce was improved.Detection of organic acids showed that the addition of sweet corn increased five main organic acids in mash of sauce, which greatly improved the taste of soy sauce.Detection soy sauce of traditional group and the corn addition group showed that eleven kinds of aroma components including HEMF, ethyl lactate had been improved by adding sweet corn. Therefore, it is beneficial to improve the flavor of traditional soy sauce by adding sweet corn.