新型制曲促进剂用于酱油生产的研究-食品科学.PDFVIP

224 2010, Vol. 31, No. 13 食品科学 ※生物工程 顾立众，焦宇知 (江苏食品职业技术学院，江苏 淮安 223003) ：以淀粉糖浆培养制取的增香酵母粉配以马齿苋、茵陈提取物和无机物丙酸钠制成新型制曲促进剂，探讨 该促进剂对酱油曲料蛋白酶活力的影响、对制曲原料细菌污染的抑制效果以及对制曲周期的改变。结果表明，与 对照样品比较，添加 0.4g/100g 制曲促进剂，可使蛋白酶活力提高 32% ，细菌污染率降低92% ，制曲周期缩短4h ， 发酵后原料氮利用率提高 5.1% ，酱油中氨基酸生成率提高5.8% 。 ：制曲促进剂；曲料；发酵；蛋白酶活力 Development of a Novel Koji Accelerator for Soy Sauce Production GU Li-zhong ，JIAO Yu-zhi , (Jiangsu Food Science College, Huai an 223003, China) Abstract：A novel koji accelerator was developed using fragrant-enhancing yeast powder prepared from fermented starch syrup and adjuncts including plant extracts from Portulaca oleracea and Absinthin and inorganic sodium propionate. The effects of this accelerator on the protease activity of soy sauce koji, the bacteria contamination and the koji-making cycle were explored in this study. The addition of 0.4 g/100g koji accelerator could increase protease activity by 32%, reduce bacteria contamination by 92%, and shorten the fermentation cycle to 4 h. Moreover, the utilization rate of nitrogen increased by 5.1% during fermentation and the amino acid generation in soy sauce by 5.8%. Key words ：koji accelerator ；koji ；fermentation ；protease activity 中图分类号：TS264.21 文献标识码：A 文章编号：1002-6630(2010)13-0224-04 制曲是酱油生产中非常重要的工艺环节，其本质是 1.1 材料与仪器 获取酱油发酵时所需的各种酶，特别是大量的蛋白酶。 豆粕、麸皮、小麦粉、淀粉糖浆 淮安浦楼酱醋 长期以来，我国酱油生产中的制曲皆采用原料培养基， 食品有限公司；茵陈、马齿苋、丙酸钠 淮安市医药 在敞口或开放状态下进行，选用菌种沪酿 3.042 或配以 总公司。 [1] 其他黑曲等两菌种或多菌种培养而成 。分析认为，该