混合制曲对酿造酱油理化特性的影响  

Study of the Impact of the Mixed-koji on the Physical and Chemical Characteristics of Brewing Soy Sauce

作　　者：徐欢欢[1] 欧阳珊[1] 尹文颖[1] 赵谋明[1] 崔春[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2012年第7期82-85,共4页Food and Fermentation Industries

基　　金：广东省-工业攻关项目(No.2010A010500002);粤港关键领域重点突破项目(佛山专项;No.2009Z52);广东省科技计划(团队建设项目;No.2011A020102001)

摘　　要：在工业规模条件下,添加糖化增香曲与米曲霉混合制曲生产高盐稀态酱油,以米曲霉单独制曲进行对照实验,对发酵过程中各理化指标的变化进行了研究。结果表明,添加糖化增香曲混合制曲可提高高盐稀态酱油的品质。发酵58d时,混合制曲发酵酱油的全氮含量、氨基酸态氮含量、氨基酸生成率以及还原糖含量与纯种制曲相比,分别提高了12%、14%、9%和5%;同时混合制曲还可提高高盐稀态酱油的红色指数和黄色指数,使酱油的色泽更为鲜红透亮。Compared with pure inoculation koji-making, glycos-esterifiable monascus in koji-making was applied in the manufacture of high-sah diluted soy sauce under industrial conditions and the changes of physicochemical prop- erties during the fermentation was investigated. Results showed that addition of glycos-esterifiable monascus during ko- ji-making process could improve the quality of high-salt diluted soy sauce. The contents of the total nitrogen and ami- no-acid nitrogen and reducing sugar as well as the formation rate of amino acid in the mixed-koji fermented soy sauce were increased by 12 % , 14 % , 5% and 9 % in 58 days. It could also improve red index and yellow index of high- salt diluted soy sauce, which made the color of soy sauce more bright red and translucent.

关 键 词：糖化增香曲 混合制曲 高盐稀态酱油 理化性质 

分 类 号：TS264.21[轻工技术与工程—发酵工程]