摘要
制曲是潼川豆豉生产过程中的重要环节,制曲结果的好坏对最终产品的品质影响显著,长期以来,因缺乏对其进行系统的研究,严重阻碍了潼川豆豉产业化的开发。基于此,文章主要对潼川传统毛霉型豆豉制曲过程中相关指标的变化规律进行了研究。结果表明:在自然制曲过程中,豆豉曲样中的水分、pH、亮度L^*、红度a^*、黄度b^*、总糖含量均呈现下降趋势,然而豆豉曲样的氨基酸态氮、游离氨基酸等含量随着制曲过程的进行呈现上升的趋势。另外,豆豉曲样的还原糖含量、总蛋白酶活力先上升后下降,同时制曲过程中的优势蛋白酶为酸性蛋白酶,其次是中性蛋白酶,最少的是碱性蛋白酶。该研究结果可为潼川豆豉产业化的开发奠定理论基础。
The koji making is an important link in the production process of Tongchuan fermented soya beans,which has a significant impact on the quality of the final product.It has seriously delayed the industrial development of Tongchuan fermented soya beans as a result of the lack of systematic research.Based on this,this paper focuses on the change rule of related indexes in the koji-making process of the traditional mucor-type fermented soya beans in Tongchuan.The results show that in the natural koji-making process,the moisture,pH,brightness L^*,redness a^*,yellowness b^*and total sugar content of the fermented soya beans samples all show a downward trend,but the content of amino acid nitrogen and free amino acid of fermented soya beans increase with the koji-making process.In addition,the content of reducing sugar and total protease activity of fermented soya beans increases firstly and then decreases.At the same time,the dominant protease in the koji-making process is acidic protease,followed by neutral protease,and the least is alkaline protease.This result can lay a theoretical foundation for the industrial development of Tongchuan fermented soya beans.
作者
邵良伟
邹强
张琼
刘达玉
SHAO Liang-wei;ZOU Qiang;ZHANG Qiong;LIU Da-yu(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;College of Pharmacy and Bioengineering,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2019年第10期14-17,25,共5页
China Condiment
基金
四川省重点研发项目(2019YFG0162)
成都市科技项目(2018FYF00183SN)
关键词
潼川
毛霉型豆豉
制曲
理化指标
变化规律
Tongchuan
mucor-type fermented soya beans
koji making
physicochemical indicators
change rule
