CAJ | 학술논문

为了解腐乳坯后发酵条件与腐乳风味的关系，探索腐乳短期熟化加工工艺，对毛霉酶系降解腐乳坯中蛋白和多糖的影响因素展开研究。将腐乳坯制成浆状，考察改变温度、加盐量、加盐种类、后酵时间等，浆液中氨基酸态氮、还原糖的生成量。研究结果表明，腐乳在50℃下酶解生成游离氨基酸态氮最快，在55℃下酶解生成还原糖最快，酶解程度与加盐量和酶解时间成正比；添加CaCl2、 KCl有很好的酶解效果。
위료해부유배후발효조건여부유풍미적관계，탐색부유단기숙화가공공예，대모매매계강해부유배중단백화다당적영향인소전개연구。장부유배제성장상，고찰개변온도、가염량、가염충류、후효시간등，장액중안기산태담、환원당적생성량。연구결과표명，부유재50℃하매해생성유리안기산태담최쾌，재55℃하매해생성환원당최쾌，매해정도여가염량화매해시간성정비；첨가CaCl2、 KCl유흔호적매해효과。
In order to study the relationship between after fermentation condition and the flavor of zymolytic soybean curd and explore the short-term ripening processing technology, we have discussed the degradation of protein and polysaccharide by mucor enzyme systems. The solid zymolytic soybean curd are made to slurry to investigate the effects of some related factors, including temperature, salt content, salt species and enzymolysis time, on the content of amino acid nitrogen and reducing sugar. The results show that free amino acid nitrogen increases quickly at 50 ℃ while reducing sugar is at 55 ℃ and the hydrolysis result is proportional to salt addition and enzymolysis time; we also find that CaCl2 and KCl are good salts for enzymatic hydrolysis.