豆豉天然制曲过程的动态研究  

Tendency Study on the Natural Koji-making of Douchi

作　　者：钱家亮[1] 宋俊梅[1] 宁维颖[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院

出　　处：《食品与发酵工业》2008年第2期58-60,共3页Food and Fermentation Industries

基　　金：山东省自然科学基金(Y2006D17)

摘　　要：研究了豆豉天然制曲过程的微生物和主要理化指标的动态变化，分析了微生物及理化指标间的联系，并结合传统豆豉制作过程依靠感官确定豉曲成熟的方法，表征了豉曲成熟的微生物及理化指标：霉菌总数数量级为10^9cfu／g，其中90％为米曲霉。蛋白酶酶活为676u／g。此时，还原糖含量约为6．50％，氨基酸态氮含量约为0．10％，水分约为52．87％，pH值大约在7．0左右。The dynamic changes of the microorganisms and the main physiochemical indicators were stud- ied in the process of natural koji-making. Their links of the microorganisms and the main physiochemical indicators were analyzed. Based on the traditional fermentation process relying on sensory to determine the mature of the startor of Douchi, which established microbial index and their main physicochemical index. Streptomyces total level was 10^9cfu/g, of which 90% was Aspergillus oryzae. The protease activity is 676 u / g. At this time, the sugar content is about 6. 50%, the nitrogen content is about 0. 10%, water content is 52.87% ,and pH is about 7.0.

关 键 词：豉曲 理化指标 感官指标 微生物指标 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]