CAJ | 학술논문

以不同酶对腐乳的影响为研究对象，可以充分的了解腐乳在生产过程中自身成分的变化，同时对酶法制备膏状腐乳的工艺起到很好的指导作用。研究通过腐乳毛坯中蛋白酶、α-淀粉酶和脂肪酶酶活的检测结果的指导，利用多种酶来处理豆腐，在检测豆腐在不同时段各种水解成分变化的基础上，获得了制备膏状腐乳相关作用酶的最佳用量：脂肪酶为0．11％，α-淀粉酶为0．24％，蛋白酶为0．6％。
이불동매대부유적영향위연구대상，가이충분적료해부유재생산과정중자신성분적변화，동시대매법제비고상부유적공예기도흔호적지도작용。연구통과부유모배중단백매、α-정분매화지방매매활적검측결과적지도，이용다충매래처리두부，재검측두부재불동시단각충수해성분변화적기출상，획득료제비고상부유상관작용매적최가용량：지방매위0．11％，α-정분매위0．24％，단백매위0．6％。
The effects of different enzymes on the fermented bean curd are as the obj ect of this study;the changes of fermented bean curd ingredients in the production process can be fully understood. Meanwhile,it has a very good guiding role in the process of enzymatic fermented bean curd.In this study,by the guiding of the test results of the activity of protease,α-amylase and lipase in the fermented bean curd blank,dealing bean curd with various enzymes,on the basis of detecting the changes of hydrolyzed component of bean curd at different time,the optimum amount of related enzymes for producing paste fermented bean curd are obtained:lipase is 0.11%,α-amylase is 0.24%and protease is 0 .6%.