摘要
研究了成曲的中性蛋白酶活力对发酵出油氨基氮含量的影响,并研究了酱油通风制曲过程中三个关键因素,即松曲时间、后期品温和后期通风量对成曲中性蛋白酶活力的影响。结果表明,高蛋白酶活力的成曲可显著提高酱油出品率;适当推迟松曲时间,在第二次松曲后采用30～32℃的高温培养方式,维持高档风量时间7h,可提高成曲的蛋白酶活力,从而提高发酵过程中原料的蛋白质利用率。
The effect of neutral protease activity of the mature koji on amino nitrogen content of the fermented soy sauce is researched, and the influence of three key factors in ventilated koji-making process, that is, loosening koji time, material temperature and ventilation volume in the late stage on neutral protease activity are also investigated. Results show that the mature koji with high neutral protease activity could increase soy sauce production rate significantly. The neutral protease activity of koji increased when postponing loose koji time properly, using culture temperature at 30～32 ℃ after the secondary loosening koji, and maintaining high-speed ventilation for 7 hours, and thus the protein utilization rate of raw materials in the ferment process would be improved.
出处
《中国调味品》
CAS
北大核心
2013年第1期69-72,共4页
China Condiment
关键词
松曲
品温
通风
蛋白酶活力
loosening koji
material temperature
ventilation
protease activity
