小麦粉热处理对豆酱制曲质量的影响研究

Study on the Influence of Heat Treatment of Wheat Flour on the Quality of Soybean Paste Koji Making

传统豆酱采用小麦粉进行制曲、发酵,原料利用率较低。小麦粉经热处理后细菌数下降、糊化度大幅度提高,有利于制曲过程中米曲霉的增殖及产酶代谢。文章采用高温蒸汽的方式对小麦粉进行热处理,经热处理后的小麦粉糊化度可达70%。对比热处理后的豆酱成曲水分稍低,pH提高0.21,菌体量增加13%,中性蛋白酶活力提高18%,淀粉酶活力下降12%。小麦粉热处理后更有利于米曲霉的生长,产酶代谢活力增加,制曲质量得到明显的提升。

The traditional soybean paste uses wheat flour for koji making and fermentation,with a low utilization rate of raw materials.After heat treatment,the number of bacteria in wheat flour decreases and the gelatinization increases significantly,it is beneficial to Aspergillus oryzae's proliferation and enzyme production metabolism during koji making.The heat treatment of wheat flour is conducted by high-temperature steam,after heat treatment,the gelatinization degree of wheat flour can reach 70%.Compared with the soybean paste after heat treatment,the water content of finished koji is slightly lower,the pH is increased by 0.21,the biomass is increased by 13%,the neutral protease activity is increased by 18%,and the amylase activity is decreased by 12%.Wheat flour becomes more conducive to the growth of Aspergillus oryzae after heat treatment.The activity of enzyme production and metabolism is increased,and the quality of koji making is significantly improved.