| 海带大豆酱制曲条件及酱醅营养成分动态变化研究 |
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| 引用本文： | 蔡艳,陈洪鸣,陈祖满,李共国,王国良.海带大豆酱制曲条件及酱醅营养成分动态变化研究[J].食品工业,2011(10). |
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| 作者姓名： | 蔡艳 陈洪鸣 陈祖满 李共国 王国良 |
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| 作者单位： | 浙江万里学院宁波市农产品加工技术重点实验室;宁波天宫庄园果汁果酒有限公司; |
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| 摘 要： | 以新鲜海带和大豆为原料,采用L9(33)试验设计研究了海带大豆酱制曲条件及其酱醅发酵中营养成分的动态变化。结果表明:影响成曲中蛋白酶和糖化酶活力的因素强弱依次为:制曲时间>种曲配比>种曲接种量。制曲时间对成曲蛋白酶和糖化酶活力均有极显著的影响(p<0.01)。最佳的制曲工艺组合为种曲配比(米曲霉:黑曲霉)3:1和5%接种量、培养66 h,可制得蛋白酶和糖化酶活力分别为1.80 g AA.(100g)-1(干基)和1502.9 U.g-1的海带大豆曲。酱醅发酵中,可溶性糖含量下降幅度达94.2%,总酸含量逐步上升,氨基态氮含量在发酵初期快速上升,发酵后期增加平缓,成品酱中含总酸0.78%、氨基态氮1.90%。
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| 关 键 词： | 海带大豆酱 制曲 营养动态 |
Studies on Producing Leaven Conditions and Nutrients Dynamics during Fermentation of Kelp and Soybean Paste |
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| Cai Yan,Chen Hong-ming,Chen Zu-man,Li Gong-guo,Wang Guo-liang.Studies on Producing Leaven Conditions and Nutrients Dynamics during Fermentation of Kelp and Soybean Paste[J].The Food Industry,2011(10). |
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| Authors: | Cai Yan Chen Hong-ming Chen Zu-man Li Gong-guo Wang Guo-liang |
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| Affiliation: | Cai Yan1,Chen Hong-ming,Chen Zu-man2,Li Gong-guo1,Wang Guo-liang1 1.Key Lab of Agricultural Processing Technology of Ningbo,Zhejiang Wanli University(Ningbo 315100) 2.Ningbo Tiangong Fazenda Fruit Juice and Fruit Wine Co.,Ltd.,(Ningbo 315104) |
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| Abstract: | Took fresh kelp and soybean and fungus as materials.Producing leaven conditions and nutrients dynamics during fermentation of kelp and soybean paste were studied by the orthogonal design L9(33).ANOVA analyse showed: producing leaven time produced a great influence on the proteinase and glucoamylase activity of the leaven(p<0.01),the flowing important factors were producing leaven time >growth yeast>amount of inoculation.The optimum conditions of producing leaven were:growth yeast ratio(Aspergillus oryzae:As... |
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| Keywords: | kelp and soybean paste producing leaven nutrients dynamics |
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