食品与发酵工业2018，Vol.44Issue(1)：133-137,5.DOI:10.13995/j.cnki.11-1802/ts.015520
秘鲁鱿鱼骨粉添加对酱油制曲的影响
Influence of Peruvian squid pen powder on soy sauce koji production
摘要
Abstract
This paper demonstrates the effect of squid pen powder addition on traditional soy sauce koji production in terms of change in spores quantity,enzymes quantity,solids content,and volatile fragrant component of soy sauce.The volatile components were measured using GC-MS.The results showed positive effects on microbial growth (yeast and spores concentration),enzyme activity (amylase and protease) and solid content with addition of the squid pen powder.With addition of 1.3％ squid pen powder,it showed improvement in appearance and aroma of the soy sauce koji.The result of GC-MS showed 36.31％ volatile constituents,which was 32.73％ higher than that of control.However,there was no positive correlation between the amount of squid pen powder and the content of volatile.关键词
秘鲁鱿鱼骨粉/添加/酱油曲/影响Key words
Peruvian squid pen powder/adding/soy sauce koji/effect引用本文复制引用
詹超群,邓尚贵,霍健聪,修策,金凯楠..秘鲁鱿鱼骨粉添加对酱油制曲的影响[J].食品与发酵工业,2018,44(1):133-137,5.基金项目
国家自然科学基金(31471609) （31471609）
浙江省自然科学基金(LY17C200011) （LY17C200011）
浙江省大学生科技创新活动计划暨新苗人才计划(216R411032) （216R411032）
