核酸酶在酱油酿造上的应用研究  

Application of Nuclease in Soy Sauce Brewing

作　　者：赵悦 丁婷婷 张梦丽 冯怡华 王春玲[1] ZHAO Yue;DING Ting-ting;ZHANG Meng-li;FENG Yi-hua;WANG Chun-ling(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《中国调味品》2023年第8期6-11,共6页China Condiment

基　　金：国家重点研发计划(2018YFC1604102);企业合作课题(FXZL-CYZX-2022-006)。

摘　　要：该研究采用低盐固态酱油发酵工艺,采用单一菌株(米曲霉3.042)进行制曲,在制曲过程中添加核酸酶来实现酶法辅助发酵。采用单因素实验确定核酸酶的最佳添加量和添加时间。通过测定酱醅的总酸、氨基酸态氮等理化指标以及成品酱油中的风味成分,最后进行成品酱油的感官评定,探讨外源核酸酶在酱油酿造中的作用。结果表明,核酸酶的最佳添加量为大曲质量的0.3%。同时核酸酶的添加提高了大曲的酶活,保证了原料中大分子物质的分解和有效利用,从而具有提高酱油原料利用率和改善酱油风味的效果。In this study,low-salt solid-state soy sauce fermentation process is used,a single strain(Aspergillus oryzae 3.042)is used for koji making,and nuclease is added during the koji making process to achieve enzymatic-assisted fermentation.Single factor experiment is used to determine the optimal addition amount and time of nuclease.The total acid,amino acid nitrogen and other physical and chemical indexes of soy sauce mash as well as the flavor components in the finished soy sauce product are measured,and the sensory evaluation of the finished soy sauce product is carried out,in order to discuss the effect of exogenous nuclease in soy sauce brewing.The results show that the optimal addition amount of nuclease is 0.3%of the mass of Daqu.At the same time,the addition of nuclease improves the enzyme activity of Daqu,ensures the decomposition and effective utilization of macromolecular substances in raw materials,so as to improve the utilization rate of soy sauce raw materials and improve the flavor of soy sauce.

关 键 词：低盐固态酱油 核酸酶 酶活 理化特性 风味 感官评定 

分 类 号：TS264.21[轻工技术与工程—发酵工程]