双菌种应用营养强化酱油的研究

Study on nutrient fortification of soysauce by means of two fungi

本文应用米曲霉AS3.951和黑曲霉AS3.350进行酿造营养强化酱油的研究。研究结果表明,芝麻饼(渣)与脱脂大豆饼按1∶1比例混合,营养强化的效果最佳;应用双菌种中,以米曲霉:黑曲霉=3∶1的比例效果最好,酸性蛋白酶的活力及糖化酶的活力与单一米曲霉比较,都存在极显著差异(P<0.01),酱油中各种营养成分都有明显提高,氨基酸生成率,全氮利用率,还原糖生成率分别提高了17.12％,11.37％,34.36％,原料蛋白质利用率提高了9.99％。

Aspergillusovyzae 3.951 and aspergillusiger 3.350 were used rofortify the soysauce nutrient. Results are show as follow, when sesame dregs and defat soybean dregs were mixed at 1:1, effect of nutrient fortification was best, the best results were obtained when aspergillusoryzae 3.951, and aspergillusiger 3.350 were mixed at 3:1; compared with single aspergillusoryzae 3.951, the distinct difference was observed in activity of acid protease and amylomyces (P<0.01); nutritional concentration was increased markedly; content of amino-acid, all nitrogen and reducing sugar were increased by 17.12, 11.37, 34.36 percent respectively, utilizable ratio of material protein was increased by 9.99 percent.