Tang Tiantian, Zhang Min, Bhandari Bhesh
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
Foods. 2023 Mar 16;12(6):1263. doi: 10.3390/foods12061263.
Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of commercial soy sauce as raw materials, and thermal ultrasound was used as the sterilization method. The effects of adding different formulas of vegetable and seafood stock on the basic physical and chemical parameters, nutrition, antioxidant activity, flavor, and taste of soy sauce were investigated. The results showed that the basic physicochemical indices such as pH, total acid, color, soluble solids, and amino acid nitrogen of the product with a ratio of soy sauce to vegetable-seafood stock of 1:0.5 (/) could meet the production standards of soy sauce, and its flavor, taste, and sensory scores were relatively good, with the highest likeability (overall acceptability). The mixed soy sauce with a ratio of 1:2 (/) had higher vegetable and seafood flavors, and different vegetable flavors (celery, carrot, and onion) were more obvious, but its nutritional index was relatively low. Multiflavor vegetable-soy sauce can be used for quick cooking by chefs of catering enterprises, and may be used as a seasoning bag for prefabricated dishes and convenient foods, attracting increasing attention from manufacturers and consumers.
蔬菜含有重要的生物活性物质，这些物质具有独特的口味和香气，并对人体健康有益。本研究以八种蔬菜汁、虾干煮出的汤汁以及六种市售酱油为原料制备多风味混合酱油，并采用热超声作为杀菌方法。研究了添加不同配方的蔬菜和海鲜汤汁对酱油基本理化参数、营养成分、抗氧化活性、风味和口感的影响。结果表明，酱油与蔬菜 - 海鲜汤汁比例为1:0.5（/）的产品的pH值、总酸、色泽、可溶性固形物和氨基酸态氮等基本理化指标符合酱油生产标准，其风味、口感和感官评分相对较好，喜爱度（总体可接受性）最高。比例为1:2（/）的混合酱油具有较高的蔬菜和海鲜风味，不同蔬菜风味（芹菜、胡萝卜和洋葱）更明显，但其营养指标相对较低。多风味蔬菜酱油可供餐饮企业厨师快速烹饪使用，也可作为预制菜肴和方便食品的调味包，受到越来越多制造商和消费者的关注。
