糖化增香曲的研制及其在酱油生产中的应用  

Research on glycos- esterifiable monascus and the application in sauce

作　　者：姚继承 屈光伟 李耀 

机构地区：[1]武汉佳成生物制品有限公司,武汉430063

出　　处：《中国食品添加剂》2006年第C00期188-190,共3页China Food Additives

摘　　要：糖化增香曲是国内首创的专业用于酿造酱油及酱制品的复合曲种，它是针对传统发酵酱制品单一菌种制曲，酶活力不全等问题，利用现代生物工程技术、筛选、遗传诱变、纯化提高选育出的复合菌种，具有较强的糖化力、酯化力和增色能力，可明显改善产品口感、色泽、香味，并显著提高酱油、酱制品的全氮和氨基氮含量。该文论述了糖化增香曲的研发过程及原理，并就低盐固态发酵法酱油生产工艺中使用糖化增香曲及复合制曲技术来提高产品质量及出品率进行了应用实验。结果表明：产品的氨基氮含量提高0．17g／100mL，还原糖含量提高1．11g/100mL，红色指数增加1．02，黄色指数增加1．59，口感得到明显改善。Glycos - esterifiable Monascus is the pioneer complex koji for brewing soy sauce and sauced products. In order to solve the brewing problem of traditional single koji, we obtained a complex koji by modern biology technology, which has the high saccharification and esterification, can obviously improve the taste, color and flavor, and increase whole nitrogen and amino nitrogen of the products. The article describe the research, principle and a test on soy sauce of Glycos - esterifiable Monascus, the result shows that the amino nitrogen increases by 0. 16g/100mL, reducing sugar raises by 1.11g/100mL, the red index increases by 1.02, the yellow index increases by 1.59, and the taste is obviously improved.

关 键 词：糖化增香曲 酱油 复合制曲 酱制品 复合曲种 

分 类 号：TS264.21[轻工技术与工程—发酵工程]