发酵酶解法制备酱香风味基料的研究农产品加工及贮藏工程专业论文.docxVIP

ABSTRACTSoybean ABSTRACT Soybean paste Chinese traditional fermented soybean food，loved by many people． Traditional soybean fermentation cycle is long，its safety can not be guaranteed．this research subj ect combined artificially inoculated fermentation witll enzyme technology to shorten the production cycle，and soy sauce flavor base material produced by spray drying method，improves the use limitation of soybean paste，enlarge the using range of the bean paste，Can greatly reduce the transportation cost，and make it easier to use，soy sauce flavor base material can be also widely used in the flavoring of soup and instant noodles，puffed powder food and on．It provids unique soybean paste flavor to the food and has a huge market prospects． In this experiment，soybean meal，wheat flour and wheat bran as raw material， Aspergillus niger and Aspergillus oryzae strain koji dual conditions were explored through by measuring the number of spores and amino nitrogen content，to determine the best conditions of koji，the optimum starter-making conditions were determined as follows： inoculation quantity2．5％，proportions of bacterium 3：1，koji making time 65 h，starter making temperature of 29．5℃．obtained a number of spore was 3．75 1 08cfu／g under this condition，the content of amino nitrogen was 0．72 1％． On the basis of traditional fermentation，adding protease and amylase in the koj i to make protein and starchl in the raw materithe fully hydrolyzed，improve the utilization rate ofraw material and shorten the fermentation time．On the basis of single factor test of the added amount of protease and amylase，enzyme dosage，reaction time，reaction temperature and ratio of water to material，the amino nitrogen content and reducing sugar content as indicators，five factors and four levels of orthogonal experients were made，the optimum parameters were as follows：dosage ofproteasel％，amylase dosage 3％，hydrolysis time 7 h， reaction temperature 60℃．ratio of water to material 1．5：1． T yeast and Lactobacillu