酱油原料蒸煮工艺的优化  

Optimization of Cooking Process for Raw Materials of Soy Sauce

作　　者：李俊刚[1] 罗英[1] 曹雪美[1] 陈虹合[1] 梁建明 韩文君[1] 

机构地区：[1]绵阳师范学院分子生物学与生物制药重点实验室,四川绵阳621000 [2]四川清香园调味品股份有限公司,四川绵阳621700

出　　处：《食品科学》2011年第13期209-212,共4页Food Science

基　　金：四川省教育厅自然科学基金重点项目(09ZA181)

摘　　要：为探讨原料蒸煮工艺对酱油生产的影响,用高温短时法连续蒸煮与低盐固态发酵相结合的方法,以种曲蛋白酶活力为指标,通过单因素试验确定原料蒸料温度、蒸料时间、蒸料压力的选择范围,再通过正交试验确定蒸煮最佳工艺条件。并对种曲的蛋白酶活力以及发酵各阶段的酱醅和所得成品中的氨态氮含量进行测定和分析。结果表明,蒸煮温度在115℃、时间为4min、压力为0.15MPa时,种曲中的蛋白酶活力最高,达3545U/g,头油氨氮含量达1.078g/100mL,原料蛋白质利用率达89%。在实际生产中,应用上述优化条件,不但能提高原料利用率和产品质量,还降低了生产成本,提高了经济效益。In order to maximize protease activity in seed koji, the cooking of raw materials in the production of soy sauce, which was achieved by high-temperature instant cooking combined with low salt solid-state fermentation in this study, was optimized by single factor and orthogonal array design methods with respect to the effects of temperature, time and pressure. Meanwhile, amino nitrogen content in soy sauce mash at different stages of fermentation was determined. Results indicated that the optimal cooking parameters for raw materials of soy sauce were 4 rain cooking at 115 ℃ and 0. 15 MPa, resulting in the highest protease activity of 3545 U/g, an amino nitrogen content in original soy sauce of 1.078 g/100 mL, and a utilization rate of raw materials of 89%. In practical applications, the optimal process can not only enhance the utilization rate of raw materials and product quality and but decrease manufacturing cost and increase economic profits as well.

关 键 词：酱油原料 蒸煮工艺 优化 蛋白酶活力 原料利用率 

分 类 号：TS264.2[轻工技术与工程—发酵工程]