蛋白酶在海鲜酱油酿造中的应用研究  

Application of Protease in the Brewing Process of Seafood Soy Sauce

作　　者：池慧芳[1] 

机构地区：[1]包头轻工职业技术学院乳品工程学院,内蒙古包头014035

出　　处：《中国调味品》2015年第9期8-11,共4页China Condiment

摘　　要：研究添加外源蛋白酶在海鲜酱油酿造工艺中的效果。通过对成曲中孢子数、细菌数、各酶酶活、发酵工艺中氨基氮含量变化以及海鲜酱油产量与品质的研究,发现添加0.06%的外源蛋白酶能有效提高成曲蛋白酶和糖化酶活性,且能明显缩短海鲜酱油的生产周期。在该条件下生产出的海鲜酱油产量高,感官品质较佳。In this paper,the effect of seafood soy sauce by adding protease in the brewing process is studied.Based on the number of spores and bacteria,the enzyme activities,the amino nitrogen content in the fermentation process,the yield and quality of seafood sauce are researched.It is found that adding 0.06% of protease can effectively improve the activities of protease and saccharifying enzymes,and significantly shorten the fermentation process of seafood soy sauce.Under these conditions,the yield of the seafood is higher,and the quality is better.

关 键 词：蛋白酶 海鲜酱油 酶活 氨基氮 品质 

分 类 号：TS264.21[轻工技术与工程—发酵工程]