本文選題：米曲霉 + 黑曲霉�。� 參考：《湖北工業(yè)大學(xué)》2017年碩士論文

【摘要】：醬油是利用微生物產(chǎn)生的各種酶系,經(jīng)過長(zhǎng)時(shí)間的發(fā)酵,將蛋白質(zhì)和淀粉質(zhì)原料水解生成多種小分子物質(zhì)及糖類,并形成具有功能活性和色香味俱佳的調(diào)味品。雙菌種釀造醬油已成為目前研究的熱點(diǎn),但其研究大多集中于提高原料的利用率、增強(qiáng)醬油的口感、改善醬油的風(fēng)味和色澤。而忽略醬油所具有的功能活性。本課題探究橘皮對(duì)雙菌種耦合制曲釀造醬油過程中抗氧化活性的變化規(guī)律及對(duì)醬油品質(zhì)的影響。主要研究了以下內(nèi)容:1.采用本實(shí)驗(yàn)室篩選得到的黑曲霉(Aspergillus niger)HG-35(該霉菌具有較強(qiáng)的產(chǎn)酸性蛋白酶、纖維素酶、果膠酶、和β-葡萄糖苷酶能力)與米曲霉(Aspergillus oryzae;滬釀3.042)耦合制曲,探究制曲過程中水分及酶系活力的變化規(guī)律,并探討發(fā)酵過程中醬醪質(zhì)量指標(biāo)、色澤及抗氧化活性的變化。結(jié)果表明,當(dāng)米曲霉與黑曲霉的比例為3:1,接種量為0.3%(w/w),豆粕與面粉的比例為7:3時(shí),成曲水分含量、α-淀粉酶和中性蛋白酶活力與米曲霉組(對(duì)照組)無(wú)顯著差異,而酸性蛋白酶、纖維素酶、果膠酶和β-葡萄糖苷酶活力相比對(duì)照組分別提高了57%、63%、68%和107%;采用上述工藝所制備的醬油,在發(fā)酵120 d時(shí),各項(xiàng)質(zhì)量指標(biāo)較對(duì)照組均有提高,且總黃酮、總多酚、異黃酮苷元的含量及抗氧化能力提升顯著。綜上結(jié)果可知,雙菌種耦合制曲釀造醬油可以提高醬油的質(zhì)量和抗氧化活性,增加醬油的保健功效。2.橘皮中含有多種營(yíng)養(yǎng)和功能成分。以橘皮為原料制備醬油,優(yōu)化制曲工藝,并探討橘皮對(duì)醬油的質(zhì)量指標(biāo)、色澤、抗氧化物質(zhì)、抗氧化能力及風(fēng)味物質(zhì)的影響。研究結(jié)果表明:橘皮醬油最優(yōu)的制曲條件(橘皮粉末添加量為10%,菌種復(fù)配比為3:1,制曲時(shí)間為44 h),該條件下成曲中水分無(wú)明顯差別,生物量較對(duì)照組減少了22%,中性蛋白酶與米曲霉組相比降低了13%,酸性蛋白酶和β-葡萄糖苷酶相比米曲霉組提高了12%和45%,纖維素酶、果膠酶和α-淀粉酶較米曲霉組無(wú)顯著差異;在醬醪發(fā)酵的120 d時(shí),除總酸含量較米曲霉組提高了24%外,其它質(zhì)量指標(biāo)均無(wú)明顯差異,總氨基酸、必需氨基酸及抗氧化物質(zhì)的含量和抗氧化能力較米曲霉組顯著提高,色澤與米曲霉組相比明顯變淺,且風(fēng)味物質(zhì)增加了26種。綜上可知,橘皮醬油不僅可以提高醬油的品質(zhì)、改善醬油的色澤和風(fēng)味、增強(qiáng)醬油的功能活性,還可以避免資源浪費(fèi)和提供柑橘皮的附加值。
[Abstract]:Soy sauce is a kind of enzyme system produced by microorganism. After a long period of fermentation, protein and starch raw materials are hydrolyzed to produce a variety of small molecular substances and sugars, and to form condiments with good functional activity and color and flavor. Brewing soy sauce with double bacteria has become a hot spot, but most of the studies focus on improving the utilization of raw materials, enhancing the taste of soy sauce and improving the flavor and color of soy sauce. The functional activity of soy sauce was ignored. In this paper, the effect of orange peel on the antioxidant activity and the quality of soy sauce was studied. This paper mainly studies the following contents: 1: 1. Aspergillus Niger HG-35 (which has strong ability to produce acid protease, cellulase, Pectinase and 尾 -glucosidase) and Aspergillus oryzae3.042 were screened in our laboratory. The changes of water content and enzyme system activity in the process of koji making were studied, and the changes of quality index, color and antioxidant activity of sauce mash during fermentation were discussed. The results showed that when the ratio of Aspergillus oryzae to Aspergillus Niger was 3: 1, the inoculation amount was 0.3w / w, and the ratio of soybean meal to flour was 7:3, the water content, 偽 -amylase and neutral protease activity of Aspergillus oryzae group were not significantly different from those of Aspergillus oryzae group (control group), but the acid protease was not different from that of Aspergillus oryzae group. Compared with the control group, the activities of cellulase, pectinase and 尾-glucosidase increased by 57% and 107%, respectively. The content and antioxidant capacity of isoflavone glycosides were significantly increased. The results showed that the double strain coupling koji brewing soy sauce could improve the quality and antioxidant activity of soy sauce and increase the health care effect of soy sauce. Orange peel contains a variety of nutrients and functional ingredients. Soy sauce was prepared from orange peel to optimize the koji making process. The effects of orange peel on the quality index, color, antioxidant substance, antioxidant ability and flavor substance of soy sauce were discussed. The results showed that the optimum conditions for making koji with orange peel soy sauce were as follows: the adding amount of orange peel powder was 10, the ratio of strain to strain was 3: 1, and the time of koji preparation was 44 h. There was no significant difference in water content in the koji under this condition. Biomass decreased 22%, neutral protease decreased 13%, acid protease and 尾-glucosidase increased 12% and 45% compared with Aspergillus oryzae group, cellulase, Pectinase and 偽-amylase had no significant difference compared with Aspergillus oryzae group. After 120 days of fermented sauce mash, the content of total acid increased by 24% compared with that of Aspergillus oryzae group, and there was no significant difference in other quality indexes. The contents of total amino acids, essential amino acids, antioxidants and antioxidants were significantly higher than those of Aspergillus oryzae group. The color and color of Aspergillus oryzae group were obviously shallower than those of Aspergillus oryzae group. In summary, orange peel soy sauce can not only improve the quality of soy sauce, improve the color and flavor of soy sauce, enhance the functional activity of soy sauce, but also avoid the waste of resources and provide the added value of citrus peel.
【學(xué)位授予單位】：湖北工業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS264.21

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