摘要
通过对北京周边地区4个低盐固态酱油厂家制曲过程进行跟踪监控,测定分析其制曲过程中中性、酸性和碱性蛋白酶、淀粉酶、纤维素酶、谷氨酰胺酶和亮氨酸氨肽酶活力的变化。结果表明,即使是同种工艺不同厂家之间的各个酶活力存在显著性差异,同时现有工艺不能产生丰富且较高酶活的酶系。
By tracking and monitoring the koji-making process of four soy sauce factories in Beijing surrounding areas, changes of different enzyme activities including neutral protease, acid protease and alkali protease, amylase, cellulase, glutamine and leucine aminopeptidase were analyzed. The results showed that the enzyme activities are significantly different from factories though the koji was made in the same process and the current brew-ing process could not produce sufficient enzymes with high activity.
出处
《中国酿造》
CAS
2012年第6期30-34,共5页
China Brewing
基金
国家自然基金项目(31171738)
北京市优秀人才培养资助计划(2011D009007000001)
关键词
酱油
制曲
酶活
北京周边地区
soy sauce
koji-making
enzyme activity
Beijing surrounding areas
