食品科学2011，Vol.32Issue(13)：209-212,4.
酱油原料蒸煮工艺的优化
Optimization of Cooking Process for Raw Materials of Soy Sauce
摘要
Abstract
In order to maximize protease activity in seed koji, the cooking of raw materials in the production of soy sauce, which was achieved by high-temperature instant cooking combined with low salt solid-state fermentation in this study, was optimized by single factor and orthogonal array design methods with respect to the effects of temperature, time and pressure. Meanwhile, amino nitrogen content in soy sauce mash at different stages of fermentation was determined. Results indicated that the optimal cooking parameters for raw materials of soy sauce were 4 rain cooking at 115 ℃ and 0. 15 MPa, resulting in the highest protease activity of 3545 U/g, an amino nitrogen content in original soy sauce of 1.078 g/100 mL, and a utilization rate of raw materials of 89%. In practical applications, the optimal process can not only enhance the utilization rate of raw materials and product quality and but decrease manufacturing cost and increase economic profits as well.关键词
酱油原料/蒸煮工艺/优化/蛋白酶活力/原料利用率Key words
raw materails of soy sauce/cooking process/optimization/protease activity/utilization rate of rawmaterials分类
轻工纺织引用本文复制引用
李俊刚,罗英,曹雪美,陈虹合,梁建明,韩文君..酱油原料蒸煮工艺的优化[J].食品科学,2011,32(13):209-212,4.基金项目
基金项目：四川省教育厅自然科学基金重点项目 （）
