糖化增香曲对高盐稀态酱油发酵过程中理化性质影响的研究  

Effect of Glycos-esterifiable Monascus on Physicochemical Properties during the Fermentation of High-Salt Diluted Soy Sauce

作　　者：黄文彪 李丹[2] 赵谋明[2] 

机构地区：[1]佛山市海天调味食品股份有限公司,广东佛山528000 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第5期490-494,共5页Modern Food Science and Technology

基　　金：国家十一五科技支撑计划项目(2008BAI63B06);广东省科技计划工业攻关项目(2007A010900001;2008A010900001;2009A010700004;2010A010500002)

摘　　要：本文通过添加糖化增香曲混合制曲（KG）生产高盐稀态酱油,对比纯种米曲霉制曲（KP）,研究糖化增香曲对高盐稀态酱油发酵过程中理化性质的影响。研究结果表明：添加糖化增香曲混合制曲可显著提高高盐稀态酱油的还原糖和可溶性无盐固形物含量,发酵90 d时分别较纯种制曲提高47%和7%;也可显著提高发酵初期曲料中各类物质的溶出速率;发酵1~60 d时KG的氨其酸态氮和色泽较KP均有较高的优势,但发酵90 d结果显示,添加糖化增香曲对于高盐稀态酱油原料利用率、氨基酸转化率和色泽作用效果不显著。Glycos-esterifiable monascus in koji-making（KG） was applied in the manufacture of high-salt diluted soy sauce and the effect of Glycos-esterifiable monascus on physicochemical properties of moromi during the fermentation for high-salt diluted soy sauce was investigated and compared with pure inoculation koji-making（KP）.The results showed that adding Glycos-esterifiable monascus in koji-making could improve the reducing sugar content（as glucose） and soluble saltless solid content,which were increased by 47% and 7%,respectively,at the 90 days respectively compared with the pure inoculation moji-making.KG could also accelerate dissolve into the brine rate of the components in koji at the 1 days of fermentation compared to that in KP;In the period of 1-60 days,amino acid nitrogen（AN） and color in KG were better than that in KP,however,effect of adding Glycos-esterifiable monascus in koji-making in the manufacture of high-salt diluted soy sauce was unnoticeable in utilization of raw materials,amino acid conversion rate and color.

关 键 词：酱油 糖化增香曲 理化性质 

分 类 号：TS264.21[轻工技术与工程—发酵工程]