复合酶法生产低盐花生腐乳酱的工艺研究  

On Enzymatic Production of Low Salt Fermented Bean Curd Peanut Sauce

作　　者：徐慧诠[1] 张文森[1] 陈晓滨[1] 

机构地区：[1]福建师范大学福清分校海洋与生化工程学院,福建福清350300

出　　处：《福建师大福清分校学报》2016年第2期42-48,共7页Journal of Fuqing Branch of Fujian Normal University

基　　金：福建省中青年教师教育科研项目(JA11285);闽科计[2015]16号.农业引导性(重点)项目(2015N004);福建师范大学福清分校科研项目(KY2011034)

摘　　要：采用传统复合菌为微生物材料,待菌种在白坯上生成的菌丝体将坯体包裹成型后,经打浆后添加复合酶、红曲、花生酱等食品辅料来制备低盐花生腐乳酱。以氨基酸态氮含量为指标,在添加5%的红曲,10%的花生酱,3%的食盐,3%的乙醇的条件下,考察酶浓度、水解温度、水解时间、对氨基酸态氮含量的影响。通过正交试验分析法得到最佳水解条件:酶浓度为0.015%,水解温度为30℃,水解时间为7d,在此条件下得到最大氨基酸态氮含量为0.605(以质量百分数算)。文章通过对复合酶法低盐花生腐乳酱生产关键技术的研究,为生产酶促低盐花生腐乳酱提供了一定的理论参考。Traditional complex microbial inoculantswere used as microorganism material which were alowed to grow mycelium on the tofu. When tofu is wrapped up by mycelium, compound enzyme, Monascus, peanut butter and other food materials are added and mashed to produce low salt fermented tofu peanut sauce. The effects of enzyme concentration, hydrolysis temperature, hydrolysis time, on the content of amino acid nitrogen were studied by addition of 5% of Monascus, 10%of the peanut butter, 3% salt, of 3% of the ethanol. The optimal hydrolysis conditions were obtained through orthogonal experiment analysis method： enzyme concentration was 0.015%, hydrolysis temperature is 30 degrees, hydrolysis time for 7 days. Under these conditions, the maximum amino acid nitrogen obtained is 0.605（calculated by mass percentage）. By studying the key technology for Enzymatic Production of Low Salt Fermented Bean Curd Peanut Sauce, this paper intends to offer theoretical reference for Production of Low Salt Fermented Bean Curd Peanut Sauce.

关 键 词：低盐腐乳 氨基酸态氮 正交试验 酶促 

分 类 号：TS205[轻工技术与工程—食品科学]