糖化增香曲在发酵酱油和酱制品中的应用探讨  

Preparation of glycos-esterifiable koji and its application in fermented soy sauces and pastes

作　　者：姚继承 陶贵明 屈光伟 

机构地区：[1]武汉佳成生物制品有限公司,湖北武汉430063

出　　处：《中国酿造》2007年第3期61-65,共5页China Brewing

摘　　要：糖化增香曲是用于酿造酱油及酱制品的复合曲种,针对传统制曲菌种单一、酶活力不全等问题,利用现代生物工程技术,筛选、遗传诱变、纯化出复合菌种,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酸态氮含量。该文论述了糖化增香曲的研发过程及原理,并在低盐固态发酵法的酱油生产和酱制品生产中使用糖化增香曲及复合制曲技术进行了应用试验,提高了产品质量及出品率。Glycos-esterifiable koji is a kind of complex koji for the production of soy sauces and pastes. To solving the problems of traditional koji, such as simplex of microbial composition and short of enzymatic activities, the complex koji was developed by modem bioengineering techniques, with high saccharifying, esterifying and colorific activities. The taste, color and flavor were distinctly improved by the use of the complex koji, as well as the total nitrogen and amino-acid nitrogen contents of sauces and pastes. The development and theory of glycos-esterifiable koji production were discussed in this paper. The novel koji and preparation techniques were applied in low-salt solid-state fermentation of sauce to improve the yield and quality of the products. The application and good effects of glycos-esterifiable koji and multi-strain fermentation techniques, used by paste industry all over the country, were also summarized.

关 键 词：糖化增香曲 酱油 豆瓣酱 面酱 酿造 

分 类 号：TS264.2[轻工技术与工程—发酵工程]