摘要
本文通过添加糖化增香曲混合制曲(KG)生产高盐稀态酱油,对比纯种米曲霉制曲(KP),研究糖化增香曲对高盐稀态酱油发酵过程中理化性质的影响。研究结果表明:添加糖化增香曲混合制曲可显著提高高盐稀态酱油的还原糖和可溶性无盐固形物含量,发酵90 d时分别较纯种制曲提高47%和7%;也可显著提高发酵初期曲料中各类物质的溶出速率;发酵1~60 d时KG的氨其酸态氮和色泽较KP均有较高的优势,但发酵90 d结果显示,添加糖化增香曲对于高盐稀态酱油原料利用率、氨基酸转化率和色泽作用效果不显著。
Glycos-esterifiable monascus in koji-making(KG) was applied in the manufacture of high-salt diluted soy sauce and the effect of Glycos-esterifiable monascus on physicochemical properties of moromi during the fermentation for high-salt diluted soy sauce was investigated and compared with pure inoculation koji-making(KP).The results showed that adding Glycos-esterifiable monascus in koji-making could improve the reducing sugar content(as glucose) and soluble saltless solid content,which were increased by 47% and 7%,respectively,at the 90 days respectively compared with the pure inoculation moji-making.KG could also accelerate dissolve into the brine rate of the components in koji at the 1 days of fermentation compared to that in KP;In the period of 1-60 days,amino acid nitrogen(AN) and color in KG were better than that in KP,however,effect of adding Glycos-esterifiable monascus in koji-making in the manufacture of high-salt diluted soy sauce was unnoticeable in utilization of raw materials,amino acid conversion rate and color.
出处
《现代食品科技》
EI
CAS
2011年第5期490-494,共5页
Modern Food Science and Technology
基金
国家十一五科技支撑计划项目(2008BAI63B06)
广东省科技计划工业攻关项目(2007A010900001
2008A010900001
2009A010700004
2010A010500002)
关键词
酱油
糖化增香曲
理化性质
soy sauce
glycos-esterifiable monascus
physicochemical properties