鱼鲜酱油稀发酵中的糖量变化及其对曲霉活动的影响  

Effects of sugar quantity varies on koji cells activities in the fermentation of fish soy sauce

作　　者：毋瑾超[1] 朱碧英[1] 胡锡钢[1] 陈全震[1] 

机构地区：[1]国家海洋局第二海洋研究所,浙江杭州310012

出　　处：《东海海洋》2002年第3期57-61,共5页Donghai Marine Science

基　　金：国家海洋局青年海洋科学基金资助项目 (2 0 0 0 3 0 2 )

摘　　要：在鱼鲜酱油的酿制中 ,研究鱼鲜酱油稀发酵中的糖量变化及其与曲霉生长活动的关系 ,对比了在发酵后期向发酵液中加入与不加入糖化液对曲霉生长活动和发酵效果的影响。结果表明 ,鱼鲜酱油稀发酵过程中仅消耗了以粗淀粉形式出现的糖量 ,在 35℃下 ,开始发酵的第 1天至第 4天为曲霉生长繁殖的高峰期 ,到第 1 3天曲霉活细胞数达到最大值 ,此后则开始衰退。第4天至第 1 0天为糖量消耗高峰期。而在发酵后期 (第 1 9天 )添加糖化液 ,在 32℃下发酵 ,可促使曲霉细胞二次活动高潮的形成 ,并使最终产品的无盐可溶性固形物、全氮及各项感官指标均优于未加糖组。This paper deals with the relationship between sugar quantity varies and koji cells activities in the fermentation of fish soy sauce, compares with adding sugar juice in the later fermentation.The results show that the utilization of sugar in the process of fermentation is only the kind of starch, at 35℃, from the first to 4th day is the peak of koji cells multiplies, to 13th day it reaches the highest tide, after that it begins to decrease. To the change of sugar quantity, from 4th to 10th day is the reduction peak. With sugar juice added, it helps the koji cells reach the second multiplies peak and make the product quality better than the other one without adding sugar juice in soluble solid, total nitrogen and other sense organ indexes.

关 键 词：糖量 鱼鲜酱油 粗淀粉 曲霉活细胞数 发酵过程 

分 类 号：TS264[轻工技术与工程—发酵工程]