糖化增香曲在黄豆酱生产中的应用研究  

Study on the application of glycated incense in soybean paste

作　　者：孔德柱 王海鹰 

机构地区：[1]双城香其酱业有限责任公司,哈尔滨150100

出　　处：《中国调味品》2010年第9期114-117,共4页China Condiment

摘　　要：以两种原料配比为基础,比较研究了黄豆酱生产中的多菌种制曲与单菌种制曲对成品酱的影响。结果表明:多菌种的糖化增香曲在黄豆酱生产中的应用,不仅能产生高活性的酸性蛋白酶,还可产生糖化酶和酯化酶,整体酶系更丰富,酶系之间相互协同;成曲蛋白酶活提高15.2%;成品酱的氨基酸态氮提高11.25%,还原糖提高19.07%,红色指数提高20.15%。产品体态表现为红润,口感更好,营养更丰富。Base on two raw materials,we study the producing soybean paste with multi-strain or single-strain.The result showed that using multi-strain glycos-esterifiable koji in soybean pastew can produce high-activity acidic protease,saccharifying enzyme and esterifying enzyme,enrich the enzyme system;the activity of protease was increased by 15.2%,the amino acid nitrogen was increased by 11.25%,reducing sugar was increased by 19.07%,the red index was inreased by 20.15%.The soybean paste was more ruddy,appetizing,and nutritional.

关 键 词：黄豆酱 多菌种制曲 糖化增香曲 氨基酸态氮 还原糖 红色指数 

分 类 号：TS264.24[轻工技术与工程—发酵工程]