淀粉原料焙炒对酱油制曲的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.8 淀粉原料焙炒对酱油制曲的影响 崔春，欧阳珊，尹文颖，任娇艳，赵海锋，赵谋明 （华南理工大学轻工与食品学院，广东广州510640） 摘要：本研究以小麦、面粉为淀粉原料，采用焙炒技术，在最佳焙炒时间下分别比较经焙炒处理的小麦、面粉与未经处理的小 麦、面粉对酱油成曲的蛋白酶活、氨肽酶活、淀粉酶活、纤维素酶活和氮溶指数（NSI）等理化指标的影响。同时，通过测定酱油大 曲酶解液的总糖转化率和蛋白回收率，筛选最佳焙炒时间。实验表明，小麦、面粉的最佳焙炒时间均为 20 min ，在此条件下，焙炒 处理对酱油成曲酶系及理化指标的影响较大。经焙炒的小麦所制成曲较生小麦成曲在中性蛋白酶活、氨肽酶活、纤维素酶活、孢子数 和NSI 分别提高了13.06%、12.58%、9.92%、37.04%和 10.46%；经焙炒的面粉所制成曲较生面粉成曲在中性蛋白酶活、氨肽酶、纤 维素酶活、孢子数和NSI 分别提高了32.88%、28.17%、18.07%、13.04%和 10.79%；但小麦、面粉焙炒后，酱油成曲淀粉酶活略有 降低。综上，小麦和面粉的焙炒处理均对成曲的酶系增强及理化指标的提高有一定的促进作用。 关键词：淀粉原料；焙炒；酱油成曲；酶活 文章篇号：1673-9078(2013)8-1911-1915 Effect of Roasted Starch on Soy Sauce Koji-making CUI Chun, OU Yang-shan, YIN Wen-ying, REN Jiao-yan, ZHAO Hai-feng, ZHAO Mou-ming (College of Light industry and Food Science, South China University of Technology, Guang zhou 510640, China) Abstract : In this study, wheat and flour were chosen as raw starch materials to investigate the effect of roasting on soy sauce koji-making. Indexes including activities of protease, aminopeptidase, amylaseand cellulose enzyme, NSI and other physiochemical indexes were compared between kojis of the roasted wheat and original wheat, as well as between that of the roasted flour and original flour. All the compassions were conducted under the optimum roasting time, which was determined by conversion rate of total sugars and protein recovery of kojis hydrolyzates. The optimum roasting time for both wheat and flour was 20 min, under which the enzyme systems and physiochemical indexes of kojis were well influenced. The activities of protease, aminopeptidase and cellulose enzyme, spore and NSI of koji gained from roasted wheat increased by 13.06%, 12.58%, 9.92%, 37.04% and 10.46%, respectively when compared with that from o