传统酿造酱和酱油中酶系的作用.pdfVIP

Ch ina Food Add itiv es 传统酿造酱及酱油中酶系的作用 1 2 2 孙常雁 , 李德海, 孙莉洁 ( 1. , 150086; 2. , 150040) : , , 3~ 4, , , , , , , , , , : ; ; ; ; ; : TS20 112+ 5 : A : 1006- 25 13( 2009) 03- 0 164- 06 The function of enzymes in naturally fermented soybean paste and soybean sauce products 1 2 2 SUN Chang-yan, LIDe-hai, SUN Li-jie ( 1. H eilongjiang D ai y Indust y T echn ica l Deve lopm ent Cente , H a bin 150086; 2. Co llege of Fo est, No theast Fo est y Un ive sity, H a bin 150040) bstract: Soybean paste and soybean sauce p oducts a e t aditiona l fe m ented food in Ch ina. It was used as cond mi ent in da ily life. T aditiona l soybean paste and soybean sauce p oduc ts a e natu ally innocu la ted and fe m ented about 3 - 4months. M ic oo gan ism and the i e lative m ic ob io log ica l enzym es p lay an mi po tant o le in koji innoculation and the paste fe m enta tion. T he m ic oo gan ism s found in koj i a e be long to fung i spec ies, A spe g illus o y zae and A sp. sojia. The koj im o ld has the ab ility to utilize sta ch, o ligosaccha ides, smi p le suga s, o ganic acids and alcoho ls as the ca - bon sou ces, and p o te in am ino ac ids and u ea as the n it