为解决大豆黄浆水的利用问题，选择脱腥方式、酶解条件以及正交试验等方式进行新型黄浆水配制酱油的研制。试验结果表明新型黄浆水配制酱油的最佳工艺和配方为：微波功率700 W，微波时间8 min，木瓜蛋白酶浓度0.6 g/100 mL，酶解温度50℃，pH值6.5，水解5 h，黄浆水和酿造酱油原液以1∶1等体积配制，苹果酸0.2%、谷氨酸钠1.2%、蔗糖12%和焦糖色0.8%。试验结果表明经过上述处理后得到的产品色泽、香气、滋味和体态均与市面上的酿造产品无显著性差异。%Aim to solve the problem of the use of soybean yellow whey, choose deodorization mode, hydrolysis conditions and orthogonal experiment, etc. For the development of new yellow whey blended soy sauce. The test results showed that the optimum process and formula of new yellow whey blended soy sauce for microwave power 700 W, microwave time of 8 min, papain concentration 0.6 g/100 mL, hydrolysis temperature 50℃, pH value of 6.5, hydrolysis 5 h, yellow liquid whey and soy sauce formulated ratio of 1∶1, the same volume preparation, 0.2%malic acid, sodium glutamate 1.2%, 12%sucrose and 0.8%caramel color. The results also showed that the color, aroma, taste and body of the products obtained after the above treatment were not significantly differ-ent from those in the market.
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