米曲霉A100-8酿造黄豆酱的风味研究  

Research on the Flavor of Aspergillus oryzae A100-8 Brewed Soybean Paste

作　　者：孟梦[1] 郭琳[1] 宋潇[1] 侯丽华[1] 

机构地区：[1]天津科技大学食品营养与安全教育部重点实验室,天津300457

出　　处：《中国调味品》2016年第4期7-11,共5页China Condiment

摘　　要：目前,国内酿造黄豆酱大都利用米曲霉沪酿3.042。本实验室通过离子注入法诱变米曲霉,得到一株蛋白酶、糖化酶以及纤维素酶活力均有提高的菌株,命名为米曲霉A100-8。本研究分别利用这两种菌株来酿造黄豆酱,通过发酵后酱醪中有机酸和各种风味物质的指标分析来确定米曲霉A100-8是否适合黄豆酱的生产,从而酿造出更优质的黄豆酱。Recently,the most domestic soybean paste is fermented by Aspergillus oryzae 3.042.The new strain, Aspergillus oryzae A100-8 constructed in our lab has high protease activity,glucoamylase activity and cellulase activity.In this research,the organic acids and flavor compounds from the two kinds of Aspergillus oryzae are compared in soybean paste in order to determine if Aspergillus oryzae A100-8fits to produce soybean paste and obtain good product.

关 键 词：黄豆酱 米曲霉 有机酸 风味物质 

分 类 号：TS264.24[轻工技术与工程—发酵工程]