摘要
以豆酱制曲工艺和成品宝泉豆酱为研究对象,采用对比试验方法,分别对工厂化制曲阶段酱曲中性蛋白酶的活性、温度以及成品豆酱的食盐、水分、氨基酸态氮和总酸含量等指标进行品质分析,以期调控企业生产效率和提高产品质量。结果表明,在随机选择的3号和4号制曲池中,3号曲池酱曲蛋白酶活性最高值为1 876.9 U/g,4号制曲池酱曲蛋白酶活性最高值为1 763.2 U/g,4号曲池制曲温度总体低于企业制定的生产标准(Q/BJY 001);测定4个月的成品豆酱各指标显示,其食盐、水分、氨基酸态氮和总酸等含量的平均值分别为10.59%,59.58%,0.75%和1.65%,均符合企业生产标准。因此,在现行的宝泉豆酱生产过程中,适当地提高制曲温度适于增加豆酱曲中的蛋白酶活性,而豆酱的各项指标则符合质量要求。
The koji-making processing and soybean paste product were studied by the comparative test method. In order to adjust and control production standard and enhance the quality of product, the neutral protease activity and temperature, and contents of salt, water, amino acid nitrogen, and total acidity, were measured on the base of the industrial koji-making procedure and the finial products, respectively. The results indicated that the highest value of protease activity was 1 876.9 U/g in pond No.3 and 1 763.2 U/g in pond No.4, in which those were chosen randomly and the koji-making temperature in pond No.3 was lower than the demand of the company standard （Q/BJY 001）. Those four factors in the finial soybean paste were in accordance with company standard, in which the average values of salt, water, amino acid nitrogen and total acidity were 10.59%, 59.58%, 0.75% and 1.65%, respectively. Therefore, on the base of these results and production, it was possible to increase the protease activity during koji-making in case of the enhancement of temperature, while the four factors of soybean paste were eligible to the quality standard.
出处
《食品工业》
CAS
北大核心
2016年第12期153-157,共5页
The Food Industry
基金
黑龙江八一农垦大学2014年定向培养博士人员科研启动金项目(编号:XDB2015-08)
黑龙江省农垦总局2016年指导项目"豆酱制曲与发酵质量控制体系构建研究"
关键词
宝泉豆酱
制曲
中性蛋白酶活性
品质分析
Baoquan soybean paste
koji-making
neutral protease activity
quality analysis
