本文選題：蛋白酶 + 淀粉酶��； 參考：《中國調(diào)味品》2017年02期

【摘要】：采用快速酶解發(fā)酵的方法制備豆醬,與傳統(tǒng)發(fā)酵法相比,大大地縮短了生產(chǎn)周期。采用正交的方法對豆醬酶解過程進行優(yōu)化,在以蛋白酶添加量、淀粉酶添加量、酶解時間、酶解溫度、水料比為單因素試驗的基礎(chǔ)上,以氨基態(tài)氮含量和還原糖含量為指標,進行了正交試驗,得到的最佳工藝參數(shù)為:蛋白酶添加量2.5%,淀粉酶添加量4%,酶解時間7h,酶解溫度60℃。驗證實驗表明:此豆醬在感官、口感方面與傳統(tǒng)豆醬差異不顯著,研究方法可行。
[Abstract]:Compared with the traditional fermentation method, the production cycle of soybean paste was greatly shortened by using the method of rapid enzymatic hydrolysis and fermentation.The enzymatic hydrolysis process of soybean paste was optimized by orthogonal method. The content of amino nitrogen and reducing sugar were taken as the index on the basis of the single factor test of the amount of protease, the amount of amylase, the time of enzymatic hydrolysis, the temperature of enzymatic hydrolysis and the ratio of water to material.Orthogonal experiment was carried out. The optimum technological parameters were as follows: the amount of protease was 2.5, the amount of amylase was 4, the time of enzymatic hydrolysis was 7 hours, the temperature of enzymatic hydrolysis was 60 鈩，

本文編號：1752501