摘要
对米渣蛋白全替代大豆生产酿造酱油的原料配比进行了研究。以蛋白酶活、淀粉酶活为主要制曲指标,确定米渣蛋白最佳加入量为60%,其蛋白酶活达到2224U,淀粉酶活达到290U,发酵30天后,pH为6.18,氨基酸态氮含量为1.022g/dL,还原糖含量为3.518g/dL,色度为0.204。不同淀粉质原料对酿造酱油各项品质指标均有明显影响,炒小麦的蛋白酶活和氨基酸态氮含量最高,分别为2692U和0.936g/dL。面粉淀粉酶活最高,为380U;米粉还原糖含量最高,为4.93g/dL;蒸玉米的色度最高,为0.249。以氨基酸态氮含量和还原糖含量为主要发酵指标,可以确定蒸玉米为最佳淀粉质原料,以米渣代替大豆酿造酱油是可行的。
Raw material ratio of soy sauce fermented from rice residue is researched. Take the protease activity and amylase activity as main indicators, we find that the best ratio of rice residue is 60 pro- tease activity is 2224 U, amylase activity is 290 U, pH is 6. 18, amino acid nitrogen is 1. 022 g/dL, reducing sugar is 3. 518 g/dL, color ratio is 0. 204 after 30 days＂ fermentation. Various quality indica- tors of fermented soy sauce change by different starch raw materials are analyzed. The protease activi- ty and amino acid nitrogen content by using fried wheat is the highest, 2692 U and 0. 936 g/dL respec- tively~ the amylase activity by using flour is the highest, 380 U~ the reducing sugar content by using rice flour is the highest, 4.93 g/dL the color ratio by using steamed corn is the highest, 0. 249. Take the amino acid nitrogen content and reducing sugar as main indicators, it can be determined that steamed corn is the best starch raw material. With rice residue instead of soy sauce is feasible.
出处
《中国调味品》
CAS
北大核心
2013年第9期45-47,68,共4页
China Condiment
基金
湖北工业大学博士科研启动基金项目(BSQD0818)
关键词
米渣蛋白
蛋白酶活
淀粉酶活
氨基酸态氮
色度
rice residue protein
protease activity~ amylase activity
amino acid nitrogen~ color ratio
