豆渣酶制剂及减时制曲技术在酱油制曲中的应用研究

Application of Bean Dregs Enzyme Preparation and Short-time Koji Making Technology in Koji Making of Soy Sauce

[目的]研究在酱油制曲过程中添加酶制剂以提升原料的蛋白质利用率。[方法]利用腐乳制作过程中的副产物豆渣为主要原料培养酶制剂,然后在酱油制曲的过程中添加,研究其对制曲时间、大曲酶活及蛋白质利用率的影响。[结果]试验表明,在第1次松曲时添加5%的酶制剂,大曲酶活提升61%,且制曲时间由原来的44 h缩短至36 h,天然油酿造时蛋白质的利用率比对照组高4.38个百分点。[结论]在第1次松曲时添加豆渣酶制剂,可明显提升原料蛋白质利用率,经济效益显著。

[Objective] To study adding the enzyme preparation during koji making to enhance the protein utilization rate.[Method] By-product bean dregs in the making of fermented bean curd were used as the main raw materials to cultivate enzyme preparation .Then, it was added during the process of koji making.Effects on koji making time, okuma enzyme activity and protein utilization ratio were researched.[Result] Enzyme activity increased by 61% when koji making time was shortened from 44 to 36 h, and 5%enzyme was added during the first koji turning .When fermented by natural oil, the protein utilization ratio was 4.38 percentage points higher than that in control group.[Conclusion] Bean dregs en-zyme preparation should be added during the first koji turning , which can significantly enhance the utilization ratio of protein and has significant economic benefits.