摘要
该实验通过测定种曲孢子数、大曲酶活、酱油成品理化指标,研究了大曲阶段不同米曲霉(米曲霉沪酿3.042、米曲霉A100-8、米曲霉沪酿3.042-3)及不同豆粕和炒小麦的比例(5∶5、6∶4、7∶3)对高盐稀态酱油发酵的影响。结果表明,米曲霉沪酿3.042的中性蛋白酶、糖化酶、纤维素酶活力较高,米曲霉A100-8的酸性蛋白酶活力较高,米曲霉沪酿3.042-3的碱性蛋白酶活力较高。米曲霉沪酿3.042组酱油发酵结束时氨基酸态氮、全氮的含量分别达到0.92,1.89 g/100 mL,琥珀酸、乳酸、乙酸的含量显著高于其他米曲霉组,醇类、酮类、酯类、吡嗪类、呋喃(酮)类物质的含量较高。豆粕∶炒小麦为6∶4比例组氨基酸态氮含量最高。酱油中乳酸和乙酸的含量随着炒小麦比例的升高而升高,琥珀酸含量随着炒小麦比例的升高而降低,在风味物质方面,醇类、酯类物质的含量随着炒小麦比例的升高而升高,酚类物质含量随着炒小麦比例的升高而降低。呋喃(酮)类和吡嗪类物质作为美拉德反应产物在6∶4组中含量最高。
In this study,the effects of different Aspergillus oryzae(A.oryzae Huniang 3.042,A.oryzae A100-8,A.oryzae Huniang 3.042-3)during Daqu stage and soybean meal-fried wheat ratios(5∶5,6∶4,7∶3)on high-salt dilute-state soy sauce fermentation are investigated by determining koji spore count,Daqu enzyme activity and physicochemical indexes of soy sauce finished products.The results show that A.oryzae Huniang 3.042 exhibits higher neutral protease activity,glucoamylase activity and cellulase activity,while the acid protease activity of A.oryzae A100-8 and the alkaline protease activity of A.oryzae Huniang 3.042-3 are higher.When fermentation is finished,the content of amino acid nitrogen and total nitrogen in A.oryzae Huniang 3.042 group reaches 0.92,1.89 g/100 mL respectively,and the content of succinic acid,lactic acid and acetic acid is significantly higher than that of other A.oryzae groups,the content of alcohols,ketones,esters,pyrazines,furans(ketones)is higher.The soybean meal-fried wheat ratio of 6∶4 group has the highest amino acid nitrogen content.The content of lactic acid and acetic acid in soy sauce increases with the increase of the ratio of fried wheat,while the content of succinic acid decreases with the increase of the ratio of fried wheat.In terms of flavor substances,the content of alcohols and esters increases with the increase of the ratio of fried wheat,while the content of phenols decreases with the increase of the ratio of fried wheat.Furans(ketones)and pyrazines,as Maillard reaction products,have the highest content in the 6∶4 group.
作者
裴月军
李思琪
陈红
侯丽华
PEI Yue-jun;LI Si-qi;CHEN Hong;HOU Li-hua(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300450,China;Institute of National Security and Green Development,Jiangnan University,Wuxi 214000,China)
出处
《中国调味品》
北大核心
2026年第3期46-52,共7页
China Condiment
基金
2024年重庆食品及农产品加工科研项目。
关键词
米曲霉
制曲
有机酸
风味物质
Aspergillus oryzae
koji making
organic acids
flavor substances
