郫县豆瓣高酶活米曲霉选育鉴定及复合菌制曲改善酶系组成研究——郫县豆瓣复合菌制曲改善酶系组成研究  

Pixian soybean paste compound bacteria starter-making improve enzyme system composition research

作　　者：李峰[1] 赵萍[1] 周昌豹[1] 谢彪[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《中国酿造》2012年第12期30-32,共3页China Brewing

摘　　要：通过对高酶活米曲霉菌种ddQ-125、jcQ-93和市售曲精进行单独制曲并与菌种ddQ-125和jcQ-93混合制曲进行中性蛋白酶、酸性蛋白酶和淀粉酶活力比较,并将豆瓣曲进行保温发酵测定氨基酸态氮含量和还原糖含量。结果表明,混合制曲能提高豆瓣曲的总酶活,且酶系均衡,能有效提高豆瓣酱中氨基酸态氮和还原糖含量和产品风味。Comparing the high activity of Aspergillus oryzae the bacteria ddQ-125, jcQ-93, commercially available seminiferous and ddQ-125 and jcQ-93 mixed koji by neutral protease, acid protease and amylase activity. Using the soybean paste in insulation fermentation determination of amino acid nitrogen content and reducing sugar content. The results showed that the total enzyme activity of mixed koji soybean paste, with balanced en- zymes, could effectively improve the soybean paste in the amino acid nitrogen and reducing sugar content and also products flavor.

关 键 词：郫县豆瓣 复合菌 酶系 

分 类 号：TS264.2[轻工技术与工程—发酵工程]