|Table of Contents|

Preparation Process of Bean Dregs Soy Sauce Koji Based on Comprehensive Enzyme Activity Optimization(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年06期
Page:
955-960
Research Field:
Publishing date:

Info

Title:
Preparation Process of Bean Dregs Soy Sauce Koji Based on Comprehensive Enzyme Activity Optimization
Author(s):
(1 College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067,China; 2 Neijiang Environmental Monitoring Center Station, Neijiang 641100,China)
Keywords:
Comprehensive enzyme activity;  Bean dregs;  Soy sauce koji;  Response surface;  Optimal preparation technology
PACS:
-
DOI:
1011861/jissn1000-98412018060955
Abstract:
In order to obtain the optimal preparation technology of soybean residue soy sauce koji , we took fresh bean residue as the raw material and comprehensive enzyme activity of protease, cellulase, glucoamylase and amylase as the index, and study the influence of the raw material ratio, cooking time, inoculum size and culture temperature on the quality of soy sauce soy sauce by using the response surface center composite design experiment method to obtain a optimal preparation process of soybean residue soy sauce The results showed that: the regression model of the enzyme activity of soybean residue soy sauce: Y=54878-11063A-1886B+389C-6980D-056AB+145AC-062AD+283BC-1941BD+1257CD-1205A2-0093B2-3804C2-2455D2+2215ABD+4084A2D+5576AB2, where in the enzyme activity weight values of cellulase, neutral protease, amylase and glucoamylase were 17%, 18%, 37% and 28% respectively. The order of influence of the four process variables on the comprehensive enzyme activity was: raw material ratio > culture temperature > cooking time > inoculation amount, the optimal preparation process of soybean residue soy sauce was: raw material ratio 3∶1, cooking time 1800 min, the amount of inoculation 0001 g·g-1, culture temperature 27℃ In this conditions, the comprehensive enzyme activity of soybean residue soy sauce 652109 ± 11333 μg-1, the average value and the model predicted value of 656161 μg-1 was with difference of 0618% It suggested that the weight values of the four enzyme activities determined by the response surface statistical analysis method are effective in the comprehensive enzyme activity, and the established response surface model can be used to predict the preparation process of the soybean residue soy sauce

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Last Update: 2018-12-04