酶促膏状腐乳酱中相关酶的作用研究  

Research on Role of Related Enzymes in Enzymatic Fermented Bean Curd Sauce

作　　者：周鸿翔[1,2] 陈龙[1] 滕钰[1] 郭艳[1] 柳荫[1] 邱树毅[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州大学发酵工程与生物制药省级重点实验室,贵阳550025

出　　处：《中国调味品》2014年第7期57-61,共5页China Condiment

基　　金：贵阳市科技重大专项[(2010)筑科农合同字第8-2号]

摘　　要：以不同酶对腐乳的影响为研究对象,可以充分的了解腐乳在生产过程中自身成分的变化,同时对酶法制备膏状腐乳的工艺起到很好的指导作用。研究通过腐乳毛坯中蛋白酶、α-淀粉酶和脂肪酶酶活的检测结果的指导,利用多种酶来处理豆腐,在检测豆腐在不同时段各种水解成分变化的基础上,获得了制备膏状腐乳相关作用酶的最佳用量:脂肪酶为0.11%,α-淀粉酶为0.24%,蛋白酶为0.6%。The effects of different enzymes on the fermented bean curd are as the obj ect of this study;the changes of fermented bean curd ingredients in the production process can be fully understood. Meanwhile,it has a very good guiding role in the process of enzymatic fermented bean curd.In this study,by the guiding of the test results of the activity of protease,α-amylase and lipase in the fermented bean curd blank,dealing bean curd with various enzymes,on the basis of detecting the changes of hydrolyzed component of bean curd at different time,the optimum amount of related enzymes for producing paste fermented bean curd are obtained：lipase is 0.11%,α-amylase is 0.24%and protease is 0 .6%.

关 键 词：膏状腐乳 酶 氨基酸态氮 脂肪酸 

分 类 号：TS264.25[轻工技术与工程—发酵工程]