基于挤压膨化的蚕豆酱成曲蛋白酶活力测定及其工艺优化  

Determination of Protease Activity of Koji based on the Extruded Broad Bean Paste and Its Process Optimization

作　　者：李燕 焦爱权[1,2] 孙言 徐学明[2] 金征宇[1,2] LI Yan;JIAO Ai-quan;SUN Yan;XU Xue-ming;JIN Zheng-yu(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology ,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2018年第23期203-209,共7页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目子课题(2016YFD0400304)

摘　　要：以蚕豆为主要原料,添加一定比例的面粉,采用挤压膨化的方法对原料蚕豆和面粉进行预处理,然后进行制曲,可提高蚕豆酱制曲过程中的蛋白酶活力。以螺杆转速、面粉比例、机筒末区温度、物料水分含量为试验因素,采用Box-Behnken中心组合设计响应面试验,分析挤压参数对成曲蛋白酶活力的影响,并确定最优挤压膨化工艺。结果表明,最佳挤压膨化参数为:螺杆转速120 r/min,面粉比例17%,机筒末区温度130℃,物料水分含量45%,该条件下蛋白酶活力可达(1331.91±8.22) U/g,与蒸煮法处理相比,成曲蛋白酶活力提高了33.57%。在最优制曲条件下得到的蚕豆酱呈红褐色,酱香较浓。经检测蚕豆酱的氨基酸态氮含量为0.720 g/100 g,水分为50.75%。In this paper,broad bean( faba) was as the main material,with the addition of wheat flour in appropriate proportion,the extrusion technology was adopted for pretreatment of faba and wheat flour,which could improve protease activity in kojimaking technique for broad bean paste. The Box-Behnken central combination design was applied and the response surface methodology was used to study the effects of the speed of screw,the proportion of wheat flour,the temperature of barrel,the moisture of material on the protease activity of koji for broad bean paste. The optimum koji-making technique in the paste production using swelling materials was determined.Results showed that,the optimum parameters of extrusion process were as follows: the speed of screw was 120 r/min,the proportion of flour was 17%,the temperature of barrel was 130 ℃,the moisture of material was 45%.In that condition,protease activity was( 1331.91 ± 8.22) U/g,which was increased by 33.57% compared with traditional cooking method.The fermentation was conducted with the koji of higher protease activity.The broad bean paste became reddish-brown in color and showed good flavor.The contents of amino acid nitrogen and moisture were 0.720 g/100 g and 50.75%,respectively.

关 键 词：蚕豆酱 挤压膨化 制曲 蛋白酶活力 

分 类 号：TS264[轻工技术与工程—发酵工程]