双菌种耦合酿造橘皮酱油的研究

发布时间：2018-06-11 19:48

本文选题：米曲霉 + 黑曲霉　；参考：《湖北工业大学》2017年硕士论文

【摘要】：酱油是利用微生物产生的各种酶系,经过长时间的发酵,将蛋白质和淀粉质原料水解生成多种小分子物质及糖类,并形成具有功能活性和色香味俱佳的调味品。双菌种酿造酱油已成为目前研究的热点,但其研究大多集中于提高原料的利用率、增强酱油的口感、改善酱油的风味和色泽。而忽略酱油所具有的功能活性。本课题探究橘皮对双菌种耦合制曲酿造酱油过程中抗氧化活性的变化规律及对酱油品质的影响。主要研究了以下内容:1.采用本实验室筛选得到的黑曲霉(Aspergillus niger)HG-35(该霉菌具有较强的产酸性蛋白酶、纤维素酶、果胶酶、和β-葡萄糖苷酶能力)与米曲霉(Aspergillus oryzae;沪酿3.042)耦合制曲,探究制曲过程中水分及酶系活力的变化规律,并探讨发酵过程中酱醪质量指标、色泽及抗氧化活性的变化。结果表明,当米曲霉与黑曲霉的比例为3:1,接种量为0.3%(w/w),豆粕与面粉的比例为7:3时,成曲水分含量、α-淀粉酶和中性蛋白酶活力与米曲霉组(对照组)无显著差异,而酸性蛋白酶、纤维素酶、果胶酶和β-葡萄糖苷酶活力相比对照组分别提高了57%、63%、68%和107%;采用上述工艺所制备的酱油,在发酵120 d时,各项质量指标较对照组均有提高,且总黄酮、总多酚、异黄酮苷元的含量及抗氧化能力提升显著。综上结果可知,双菌种耦合制曲酿造酱油可以提高酱油的质量和抗氧化活性,增加酱油的保健功效。2.橘皮中含有多种营养和功能成分。以橘皮为原料制备酱油,优化制曲工艺,并探讨橘皮对酱油的质量指标、色泽、抗氧化物质、抗氧化能力及风味物质的影响。研究结果表明:橘皮酱油最优的制曲条件(橘皮粉末添加量为10%,菌种复配比为3:1,制曲时间为44 h),该条件下成曲中水分无明显差别,生物量较对照组减少了22%,中性蛋白酶与米曲霉组相比降低了13%,酸性蛋白酶和β-葡萄糖苷酶相比米曲霉组提高了12%和45%,纤维素酶、果胶酶和α-淀粉酶较米曲霉组无显著差异;在酱醪发酵的120 d时,除总酸含量较米曲霉组提高了24%外,其它质量指标均无明显差异,总氨基酸、必需氨基酸及抗氧化物质的含量和抗氧化能力较米曲霉组显著提高,色泽与米曲霉组相比明显变浅,且风味物质增加了26种。综上可知,橘皮酱油不仅可以提高酱油的品质、改善酱油的色泽和风味、增强酱油的功能活性,还可以避免资源浪费和提供柑橘皮的附加值。
[Abstract]:Soy sauce is a kind of enzyme system produced by microorganism. After a long period of fermentation, protein and starch raw materials are hydrolyzed to produce a variety of small molecular substances and sugars, and to form condiments with good functional activity and color and flavor. Brewing soy sauce with double bacteria has become a hot spot, but most of the studies focus on improving the utilization of raw materials, enhancing the taste of soy sauce and improving the flavor and color of soy sauce. The functional activity of soy sauce was ignored. In this paper, the effect of orange peel on the antioxidant activity and the quality of soy sauce was studied. This paper mainly studies the following contents: 1: 1. Aspergillus Niger HG-35 (which has strong ability to produce acid protease, cellulase, Pectinase and 尾 -glucosidase) and Aspergillus oryzae3.042 were screened in our laboratory. The changes of water content and enzyme system activity in the process of koji making were studied, and the changes of quality index, color and antioxidant activity of sauce mash during fermentation were discussed. The results showed that when the ratio of Aspergillus oryzae to Aspergillus Niger was 3: 1, the inoculation amount was 0.3w / w, and the ratio of soybean meal to flour was 7:3, the water content, 伪 -amylase and neutral protease activity of Aspergillus oryzae group were not significantly different from those of Aspergillus oryzae group (control group), but the acid protease was not different from that of Aspergillus oryzae group. Compared with the control group, the activities of cellulase, pectinase and 尾-glucosidase increased by 57% and 107%, respectively. The content and antioxidant capacity of isoflavone glycosides were significantly increased. The results showed that the double strain coupling koji brewing soy sauce could improve the quality and antioxidant activity of soy sauce and increase the health care effect of soy sauce. Orange peel contains a variety of nutrients and functional ingredients. Soy sauce was prepared from orange peel to optimize the koji making process. The effects of orange peel on the quality index, color, antioxidant substance, antioxidant ability and flavor substance of soy sauce were discussed. The results showed that the optimum conditions for making koji with orange peel soy sauce were as follows: the adding amount of orange peel powder was 10, the ratio of strain to strain was 3: 1, and the time of koji preparation was 44 h. There was no significant difference in water content in the koji under this condition. Biomass decreased 22%, neutral protease decreased 13%, acid protease and 尾-glucosidase increased 12% and 45% compared with Aspergillus oryzae group, cellulase, Pectinase and 伪-amylase had no significant difference compared with Aspergillus oryzae group. After 120 days of fermented sauce mash, the content of total acid increased by 24% compared with that of Aspergillus oryzae group, and there was no significant difference in other quality indexes. The contents of total amino acids, essential amino acids, antioxidants and antioxidants were significantly higher than those of Aspergillus oryzae group. The color and color of Aspergillus oryzae group were obviously shallower than those of Aspergillus oryzae group. In summary, orange peel soy sauce can not only improve the quality of soy sauce, improve the color and flavor of soy sauce, enhance the functional activity of soy sauce, but also avoid the waste of resources and provide the added value of citrus peel.
【学位授予单位】：湖北工业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS264.21

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