米渣酱油续渣发酵研究

Study on Recycle Fermentation of Sauce Residue from Rice Dreg Sauce

米渣酱油发酵产生的酱渣再利用价值较高,对酱渣的续渣发酵再利用进行研究。首先利用中性蛋白酶和碱性蛋白酶对酱渣进行酶解,再将酶解酱渣添加到曲料中进行制曲和发酵。结果表明:双酶解酱渣水解度达16.53%,明显高于单酶解,续渣发酵的优化续渣量为20%,续渣对成曲酶活力和水解度以及发酵酱醪的氨基态氮、总氮、色率、红色指数和总氮利用率的影响较显著,添加酶解酱渣的效果明显好于添加未酶解酱渣的对照组,其中添加两种酶酶解酱渣的效果最明显,其各项指标均高于2个对照组。将酱渣适度酶解后进行续渣发酵酿造米渣酱油具有可行性,有利于提高原料蛋白利用率,促进酱渣再利用。

Sauce residue produced by rice dreg sauce fermentation is worth recycling, so its recycling by fermentation is studied. Firstly, neutral protease and alkaline protease are used to hydrolyze the sauce residue, and then the hydrolysate is applied for koji-making and fermentation. The results show that the hydrolysis degree of sauce residue by double enzyme is up to 16.53%, significantly higher than that of single enzyme, and the optimized addition amount of the hydrolysate is 20% ,and the addition of sauce residue has a significant influence on the enzyme activity and hydrolysis degree at the stage of koji-making and amino nitrogen,total nitrogen,color intensity,red index and utilization ratio of total nitrogen at the stage of fermentation. The effect of adding enzymatic hydrolysis sauce residue is significantly better than that without enzymatic hydrolysis in the control group, and adding two kinds of enzymatic hydrolysis sauce residue is the best. All the testing indexes are higher than the two control groups. Moderate enzymatic hydrolysis sauce residue could be used as raw material for rice residue sauce fermentation to improve the utilization rate of raw material protein and promote the recycling of sauce residue.