酶制剂在酱油生产中的应用技术

The application of enzyme preparation in soy sauce production

酱油酿造中起主要作用的是各种酶。淀粉酶是对酿造酱油生产中淀粉质原料进行作用,形成酱油中还原糖,糊精等成分,增强酱油固型物以及提供酒精发酵、有机酸发酵的原料成分。蛋白酶是将大豆蛋白质水解成低分子蛋白胨、朊、多肽及氨基酸,使酱油含有多肽和氨基酸,成为营养丰富含有鲜味的调味品。纤维素酶是水解纤维素使之变成葡萄糖,同时纤维素酶具有对植物细胞壁的溶解破坏作用,使植物细胞中内含物得到充分利用。通过添加这几种酶,明显提高了原料利用率,改善了酱油风味。酶制剂应用技术在酿造酱油生产中将得到大力的发展。

Enzyme plays an important role in the soy sauce brewing. By acting on the starch, amylase can help to form reducing sugar and dextrin, add solid-state-matter in the soy sauce and provide raw material for the alcohol fermentation and organic acid fermentation. Protease can hydrolyze bean protein into some protein hydrolysates such as peptone, conjugated protein, polypeptide and aminoacid, which cause the soy sauce, have rich nutrition and a wonderful flavor. Cellulase can hydrolyze cellulose into dextrose, it can also dissolute the plants' cell wall and all the contents of the cell can be made good use of . Enzyme preparation can improve the productivity and better the flavor, therefore, it should be greatly developed in practice.