摘要
酱油生产过程中，豆粕水解条件的选择对后续的微生物发酵、酱油风味及成本具有重要影响。本文对盐酸浓度、水解时间和温度对水解过程的影响作了研究。实验结果表明：适当增加盐酸浓度、延长水解时间以及升高水解温度，能提高酱油的全氮利用率、氨基酸氮含量，改善酱油风味，降低成本。在90℃左右、5％～9％盐酸浓度下水解30～35h，能得到品质优良的酱油。
Tree factors effecting the hydrolysis of soybean protein were studied that is, the concentration of HCl, time and temPerature. The results showed that By increasing the level of the three factors moderaely. if can increase the content of TN and AN, improve the flavour of soy sauce and decrease the cost. The best hydrilysis at soy sauce could be obfained at HCl1% = 6%～9%, temperaure = 9O℃, time = 3O～35h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第11期38-41,共4页
Food Science
关键词
水解条件
酱油
调味品
Hydrolysis condition Acid dissociation Semichemical soysouse
