新型制曲促进剂用于酱油生产的研究

Development of a Novel Koji Accelerator for Soy Sauce Production

以淀粉糖浆培养制取的增香酵母粉配以马齿苋、茵陈提取物和无机物丙酸钠制成新型制曲促进剂,探讨该促进剂对酱油曲料蛋白酶活力的影响、对制曲原料细菌污染的抑制效果以及对制曲周期的改变。结果表明,与对照样品比较,添加0.4g/100g制曲促进剂,可使蛋白酶活力提高32%,细菌污染率降低92%,制曲周期缩短4h,发酵后原料氮利用率提高5.1%,酱油中氨基酸生成率提高5.8%。

A novel koji accelerator was developed using fragrant-enhancing yeast powder prepared from fermented starch syrup and adjuncts including plant extracts from Portulaca oleracea and Absinthin and inorganic sodium propionate. The effects of this accelerator on the protease activity of soy sauce koji, the bacteria contamination and the koji-making cycle were explored in this study. The addition of 0.4 g/100g koji accelerator could increase protease activity by 32%, reduce bacteria contamination by 92%, and shorten the fermentation cycle to 4 h. Moreover, the utilization rate of nitrogen increased by 5.1% during fermentation and the amino acid generation in soy sauce by 5.8%.