摘要
对比了米曲霉沪酿3.042、米曲霉3.042-3、米曲霉3.042-3-c、米曲霉3.042-3-cd和米曲霉A100-85株曲霉的种曲孢子数及大曲酶活力(酸性蛋白酶、中性蛋白酶、碱性蛋白酶、糖化酶、纤维素酶、果胶酶)。根据研究结果选择了孢子数最多、生长快的米曲霉3.042-3-cd与酶活力表现较优的米曲霉A100-8进行酱油低盐固态发酵工艺的探究。结果发现,米曲霉3.042-3-cd与米曲霉A 100-8发酵酱油在理化指标上差异较小;在颜色上,米曲霉A100-8发酵酱油的颜色指数高;在风味物质上,米曲霉3.042-3-cd发酵酱油的酸类和醇类相对含量较高,而米曲霉A100-8发酵酱油的风味物质种类更加丰富。
A.oryzae 3.042,A.oryzae 3.042-3,A.oryzae 3.042-3-c,A.oryzae 3.042-3-cd and A.oryzae A100-8 are compared in terms of spore number and Daqu enzyme activities(acid protease,neutral protease,alkaline protease,glycosylase,cellulase,pectinase).According to the research results,Aspergillus oryzae 3.042-3-cd with the largest number of spores and fast growth and Aspergillus oryzae A100-8 with better enzyme activity are selected to explore the low-salt solid-state fermentation technology of soy sauce.The results show that Aspergillus oryzae 3.042-3-cd and Aspergillus oryzae A100-8 fermented soy sauce has slight difference in physical and chemical indexes.In terms of color,Aspergillus oryzae A100-8 fermented soy sauce has a high color index.In terms of flavor substances,the soy sauce fermented by Aspergillus oryzae 3.042-3-cd has higher content of acids and alcohols,while the soy sauce fermented by Aspergillus oryzae A100-8 has more varieties of flavor substances.
作者
石磊
刘蕊
藤薇
侯丽华
SHI Lei;LIU Rui;TENG Wei;HOU Li-hua(Tianjin Limin Seasoning Co.,Ltd.,Tianjin 300308,China;State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《中国调味品》
CAS
北大核心
2021年第8期76-81,共6页
China Condiment
关键词
酱油
酶活力
米曲霉
低盐固态工艺
soy sauce
enzyme activity
A.oryzae
low-salt solid-state fermentation
作者简介
石磊(1985-),女,天津人,高级工程师,硕士,研究方向:调味品生产;通讯作者:侯丽华(1974-),女,黑龙江哈尔滨人,教授,博士生导师,研究方向:食品微生物、食品发酵。
