[1]陈杰,徐婧婷,郭顺堂.豆粕热处理对酱曲中蛋白酶活性和酱油中氨基态氮含量的影响[J].大豆科学,2009,28(05):889-893.[doi:10.11861/j.issn.1000-9841.2009.05.0889]
　CHEN Jie,XU Jing-ting,GUO Shun-tang.Effect of Thermal Treatment of Defatted Soy Flakes on the Neutral Protease Activity in Koji and Contents of Amino Nitrogen in Fermented Soy Sauce[J].Soybean Science,2009,28(05):889-893.[doi:10.11861/j.issn.1000-9841.2009.05.0889]
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豆粕热处理对酱曲中蛋白酶活性和酱油中氨基态氮含量的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第28卷 期数: 2009年05期 页码: 889-893 栏目: 出版日期: 2009-10-25
Title:
Effect of Thermal Treatment of Defatted Soy Flakes on the Neutral Protease Activity in Koji and Contents of Amino Nitrogen in Fermented Soy Sauce
文章编号:
1000-9841(2009)05-0889-05
作者:
陈杰; 徐婧婷; 郭顺堂
中国农业大学 食品科学与营养工程学院，北京100083
Author(s):
CHEN Jie; XU Jing-ting; GUO Shun-tang
College of Food Science and Nutritional Engineering，China Agricultural University，Beijing 100083，China
关键词:
热处理; 酱油; 中性蛋白酶活力
Keywords:
Thermal-treatment; Soy sauce; Neutral protease activity
分类号:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2009.05.0889
文献标志码:
A
摘要:
原料质量直接影响酱油的品质。以高温干热处理低温脱脂豆粕为原料，低盐固态法酿造酱油，分析热处理过程对曲料中性蛋白酶活力和酱油中氨基态氮含量的影响。低温脱脂豆粕经150 ℃热风循环处理30 min后酿造酱油，其中性蛋白酶活力和氨基态氮含量显著增加，分别为1478 U.g-1干基和1.235 g.100 mL-1，是对照的1.57倍和1.72倍。此外，20~40目的酱油粕粒度较适宜，能获得较高的蛋白酶活力，提高酱油中氨基态氮含量。说明适度的粒度和物料的均匀受热处理，可改善酿造酱油的质量。
Abstract:
Defatted soy flakes have critical influence on the quality of soy sauce.To study the effect of dry-heating substrates on the neutral protease activity in Koji and contents of amino nitrogen in the soy sauce，we investigated the thermal treatments of defatted soy flakes appropriate to solid-state and low-salt fermented soy sauce.The results demonstrated that thermal-treatment process was effective to increase the contents of neutral protease (1478 U.g-1 dry weight) in Koji and free amino acid (1.235 g.100 mL-1)in the soy sauce，using 150 degree centigrade thermo-wave treatment on the defatted soy flakes for 30 minutes.Furthermore，the grain size of defatted soy flakes from 20 to 40 mesh was more suitable than other sizes of substrates.All the results definitely prove that proper thermal treatment on the defatted soy flakes significantly improves the quality of soy sauce.

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备注/Memo

作者简介：陈杰（1985-），女，硕士，研究方向为酱油的原料和风味。E-mail:jennychen67@yahoo.com.cn。

通讯作者：郭顺堂，教授。E-mail:shuntang@cau.edu.cn。

更新日期/Last Update: 2014-09-18