富含纤溶酶低盐豆酱加工工艺及品质分析  

Processing technology and quality analysis of low-salt soybean paste enriched in fibrinolytic enzyme

作　　者：李大鹏[1] 高玉荣[1] 马晶[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《中国酿造》2014年第5期157-160,共4页China Brewing

基　　金：大庆市科技攻关项目(SGG04-070)

摘　　要：对富含纤溶酶低盐豆酱的制曲和发酵工艺参数进行了研究,并对产品的感官指标、理化指标进行了分析。以蛋白酶和纤溶酶的活力为指标,确定了富含纤溶酶活性豆豉的制曲工艺条件为接种量1.5%,制曲温度36℃,制曲时间为36h。以氨基酸态氮含量为指标,确定了豆酱发酵工艺条件为加水量90%,食盐质量分数10%,发酵温度50℃,发酵时间7d。在确定的制曲和发酵工艺条件下制备的富含溶栓酶低盐豆酱的质量指标符合GB/T 24399—2009的要求,食盐含量4.72g/100g,为传统豆酱的50%,纤溶酶活性的达到1 070U/g,为富含溶栓酶低盐豆酱产品的开发奠定了基础。The koji-making process and fermentation parameters of the low-salt soybean paste enriched in fibrinolytic enzyme were investigated, and the sensory index and physicochemical indexes of the product were analyzed. Using the activity of fibrinolytic enzyme and protease as index, the optimal koji-making process was determined as follows： sugar addition 0.25%, temperature 36℃, inoculum 1.5%, time 36 h. Using the amino acid nitrogen concentration in soybean paste as index, the optimal fermentation process was determined as follows： water addition 90%, salt concentration 10%, fermentation temperature 50℃, fermentation time 7 d. Under the determined condition, the low-salt soybean paste enriched in fibdnolytic enzyme was prepared. The quality indexes of the product were all conformed to meet China soybean paste hygienic indicators of GB/T 24399-2009. The salt content was 4.72 g/100 g, 50% of the traditional fermented soybean paste, and the fibrinolytic enzyme activity was 1 070 U/g. This study laid a foundation for the development of low-salt soybean paste enrich in fibrinolytic enzyme.

关 键 词：纤溶酶 豆酱 制曲工艺 发酵工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]