季节性制曲效果比较研究  

Comparison on soy sauce koji-making process during different seasons

作　　者：黄持都[1] 鲁绯[2] 袁圆[3] 纪凤娣[1] 高国胜[3] 

机构地区：[1]北京市食品酿造研究所,北京100050 [2]河南工程学院资源与环境工程系,河南郑州451191 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国酿造》2010年第2期107-110,共4页China Brewing

基　　金：国家"十一五"科技支撑计划资助(2008BAI63B06);科技人员服务企业项目(2009GJA00020)

摘　　要：制曲是酱油酿造工艺中的关键工序,种曲、制曲时间、制曲环境等都是影响到制曲质量优劣的因子。实验探讨了不同季节条件对制曲效果的影响,通过对制曲过程的监控,测定不同阶段曲料的酶活力,比较了低盐固态工艺、原池浇淋工艺制曲过程中中性蛋白酶、酸性蛋白酶、淀粉酶、纤维素酶、谷氨酰胺酶活力的变化,为行业内应用提供实际参考。Koji-making process was key technology in soy sauce brewing, which was influenced significantly by innoculation, time of koji-making, environment, and so on. The effect of different seasons on koji-making were discussed in this paper, by monitoring the process of koji-making the changes of different enzyme activities including neutral protease, acidic proteinase, amylase, cellulase and glutaminase in different stages of process were analyzed and evaluated. The results provide scientific data on the further research of koji-making in soy sauce industry.

关 键 词：酱油 制曲 酶活 比较 

分 类 号：TS264.2[轻工技术与工程—发酵工程]