食品工业科技2011，Vol.32Issue(2)：139-141,232,4.
4种真菌制备海藻曲及其产香特征的初步研究
Prelimiary study on fermentation and flavour specificity of producing seaweed leaven using four fungi
刘烨 1吴舟 2王国良 2李共国2
作者信息
- 1. 上海海洋大学食品学院,上海201300
- 2. 浙江万里学院宁波市农产品加工技术重点实验室,浙江宁波315100
- 折叠
摘要
Abstract
The fermentation and flavour specificity of producing seaweed leaven using four fungi were studied by following parameters: proteinase and glucoamylase activity. Results showed that Aspergillus oryzae(GW3042) grew up the fastest in all of the four fungi, Aspergillus niger( As 3.1860 )and Mucor rouxii( As 3.3447 )took the second place,developed much faster than that of Saccharomyces rouxii( As 2.180)in preparing bran mother culture. Kelp leaven,which produced with Aspergillus niger, materal proportion of kelp: soybean: flour = 6: 3: 1, was of high proteinase activity for 4.15g AAN/100g( dry substrate),948.8U/g of glucoamylase activity. According to GC-MS analysis,a total of 31 species volatiles were indentified in the leaven which were fermented after 3d and 8d ,among these the main flavour substances were butyl butyrate, n-butanol, butyric acid and ethyl acetate, their total re lative content were 89.66％ and 83.06％, respectively.关键词
海藻/单菌种/制曲/风味分类
轻工纺织引用本文复制引用
刘烨,吴舟,王国良,李共国..4种真菌制备海藻曲及其产香特征的初步研究[J].食品工业科技,2011,32(2):139-141,232,4.
