摘要
采用挤压膨化技术对豆粕和面粉等原料进行预处理,使原料中的蛋白质降解为小分子物质,利于微生物对蛋白质的分解,提高原料利用率,进而提高酱油中氨基酸态氮含量和酱油品质。以氨基酸态氮为考察指标,选择盐水比例、发酵温度、发酵时间3个试验因素,运用二次回归正交旋转组合设计安排试验,采用SAS9.1进行试验数据处理,得出最佳工艺参数:盐水比例(X1)为80.0%,发酵温度(X2)为46.0℃,发酵时间(X3)为14.5 d。通过对发酵工艺参数的优化可以明显提高酱油中氨基酸态氮含量,提高酱油品质。在此条件下氨基酸态氮含量为0.7934 g/100 m L。
In this study, the soybean meal and flour used as raw materials were petreated by extrusion technology. Via this technique, the protein of the materials were degraded into small molecules, which was conductive to the protein degradation by microorganisms and the improvement of the utilization rate of raw materials, and then, increased content of amino nitrogen and quality of soybean sauce. The experiment for optimization of the parameters of sauce fermentation was carried out by means of the quadratic rotation-orthogonal combination design and the use of SAS 9.1, taking the content of amino nitrogen as indicatoe and choosing the proportion of salt, the fermentation temperature and the fermentation timeas the test factors. The optimum fermentation parameters based on the amino nitrogen content were obtained as follows： the proportion of salt （X1） was 80%, the fermentation temperature （X2） was 46.0 ℃ and the fermentation time （X3） was 14.5 d. The amino nitrogen content and quality of soybean sauce were obviously inreased by the optimization of parameters of sauce fermentation. And under the optimal conditions, the amino nitrogen content was about 0.7934 g/100 mL.
出处
《食品科技》
CAS
北大核心
2015年第6期312-316,共5页
Food Science and Technology
基金
山东省科技发展计划项目(2013GSF12108)
关键词
挤压膨化
酱油
氨基酸态氮
发酵
extrusion
soy sauce
amino acid nitrogen
fermentation
