混合制曲对高盐稀态酱油理化特性的影响  

Effect of making koji with multi-strain on physicochemical properties of high-salt and diluted-state soy sauce

作　　者：陈之瑶[1] 冯云子[1] 崔春[1] 赵谋明[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：《食品工业科技》2013年第15期136-139,148,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划子课题(2012BAD34B03-3);国家高技术研究发展计划(863计划)课题863课题(2013AA102106)

摘　　要：选取沪酿3.042米曲霉曲精(AK)和糖化增香曲(GK)进行混合制曲酿造高盐稀态酱油,研究以不同比例的曲精混合制曲对高盐稀态工艺发酵酱油的理化性质的影响并且确定最优菌种比例。研究结果表明:GK的添加使酸性蛋白酶受到抑制,但总氮和氨基酸态氮的含量随着GK的添加呈显著上升后略有下降的趋势。GK的添加在一定程度上能够提高酱油的抗氧化活性,当AK和GK分别为0.5‰、1.5‰时,酱油的DPPH自由基清除能力最强。其中,全氮与氨基酸态氮具有显著正相关性(p<0.01),总酸分别与总氮、DPPH自由基清除力呈正相关和负相关(p<0.05)。Aspergillus Oryzae HN 3.042 spores （ AK ） and Glycos- esterifiable Monascus （ GK ） were mixed, being applied in Koji-making in this article. The synergy effect of GK and AK in different ratio on physicochemical properties of soy sauce and its optimal ratio was investigated.The result revealed that adding GK could inhibit the activity of acid protease while significantly increase the total nitrogen and amino acid nitrogen and then decrease slightly.The activity of anti-oxidation could be improved by adding GK at a certain extent.When 0.5‰ of AK and 1.5‰ of GK were mixed ,the DPPH free radical scavenging activity came up to the highest.Otherwise,total nitrogen had significant correlation with the changes in amino acid nitrogen （ p 〈 0.01）, and total acid had positive and negative correlation respectively in total nitrogen and the DPPH free radical scavenging activity（p 〈0.05）.

关 键 词：高盐稀态酱油 糖化增香曲 混合制曲 理化特性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]