酱油酿造泡豆工序中减少黄豆水溶性蛋白质流失的工艺研究  

Study on the Technology of Reducing the Loss of Soybean Water-soluble Protein in Soy Sauce Brewing Bean Process

作　　者：滑欢欢 王聪 黄海娟 扈圆舒 伍加文 赵康 Hua Huanhuan(Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528400

出　　处：《安徽农学通报》2020年第10期124-126,共3页Anhui Agricultural Science Bulletin

摘　　要：为提高原料利用率及酱油风味,通过在酱油酿造的泡豆工序中增加黄豆焙炒工艺,以减少泡豆工序中黄豆水溶性蛋白质的流失。结果表明,黄豆焙炒的最佳温度为200℃,在此条件下,黄豆中的蛋白质充分变性,降低了泡豆时黄豆蛋白质的溶解度,进而减少了黄豆水溶性蛋白质的流失。在制曲阶段,大曲蛋白酶活力≥2000U/g,天然油氨基酸≥1.0g/100mL,原料利用率达85%。With the development of science and technology,the key to fermentation of domestic soy sauce enterprises is to improve the utilization rate of raw materials and the flavor of soy sauce.This article mainly studies to increase the soybean roasting process in the bean soaking process to reduce the loss of water-soluble protein in the bean soaking process;the optimal temperature for soy bean roasting is 200°C,so that the protein in the soybean is fully denatured and the soybean protein in the bean soaking process is reduced.The solubility of the soybean,which reduces the loss of soybean water-soluble protein,makes the activity of Daqu protease≥2000 U/g,natural oil amino acid≥1.0 g/100 mL,and then achieves the purpose of improving the utilization rate of raw materials to 85%.

关 键 词：黄豆焙炒 原料利用率 水溶性蛋白 变性 

分 类 号：TS264.21[轻工技术与工程—发酵工程]