快速酶解发酵法制备豆酱时酶解条件的优化

发布时间：2018-04-15 04:21

  本文选题：蛋白酶 + 淀粉酶　； 参考：《中国调味品》2017年02期

【摘要】：采用快速酶解发酵的方法制备豆酱,与传统发酵法相比,大大地缩短了生产周期。采用正交的方法对豆酱酶解过程进行优化,在以蛋白酶添加量、淀粉酶添加量、酶解时间、酶解温度、水料比为单因素试验的基础上,以氨基态氮含量和还原糖含量为指标,进行了正交试验,得到的最佳工艺参数为:蛋白酶添加量2.5%,淀粉酶添加量4%,酶解时间7h,酶解温度60℃。验证实验表明:此豆酱在感官、口感方面与传统豆酱差异不显著,研究方法可行。
[Abstract]:Compared with the traditional fermentation method, the production cycle of soybean paste was greatly shortened by using the method of rapid enzymatic hydrolysis and fermentation.The enzymatic hydrolysis process of soybean paste was optimized by orthogonal method. The content of amino nitrogen and reducing sugar were taken as the index on the basis of the single factor test of the amount of protease, the amount of amylase, the time of enzymatic hydrolysis, the temperature of enzymatic hydrolysis and the ratio of water to material.Orthogonal experiment was carried out. The optimum technological parameters were as follows: the amount of protease was 2.5, the amount of amylase was 4, the time of enzymatic hydrolysis was 7 hours, the temperature of enzymatic hydrolysis was 60 鈩，

本文编号：1752501