海带大豆酱制曲条件及酱醅营养成分动态变化研究

Studies on Producing Leaven Conditions and Nutrients Dynamics during Fermentation of Kelp and Soybean Paste

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%。

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（p0.01）,the flowing important factors were producing leaven time growth yeastamount of inoculation.The optimum conditions of producing leaven were：growth yeast ratio（Aspergillus oryzae：Aspergillus niger）3：1 and amount of inoculation 5 %,culture time 66 h,the proteinase and glucoamylase activity of the leaven could reach to 1.80 g AA·（100g）-1（dry substrate） and 1502.9 U·g-1,respectively.During fermentation of the soy sauce paste,soluble sugar content decreased 94.2%,total acid was in the steady increase,amino nitrogen content increased rapid in initial fermentation and increased slowly in the end.Finished paste contained 0.78% total acid and 1.90% amino nitrogen.