中国调味品
中國調味品
중국조미품
China Condiment
2015年
9期
8-11
,共4页
蛋白酶%海鲜酱油%酶活%氨基氮%品质
蛋白酶%海鮮醬油%酶活%氨基氮%品質
단백매%해선장유%매활%안기담%품질
protease%seafood soy sauce%enzyme activity%amino nitrogen%quality
研究添加外源蛋白酶在海鲜酱油酿造工艺中的效果。通过对成曲中孢子数、细菌数、各酶酶活、发酵工艺中氨基氮含量变化以及海鲜酱油产量与品质的研究，发现添加0．06％的外源蛋白酶能有效提高成曲蛋白酶和糖化酶活性，且能明显缩短海鲜酱油的生产周期。在该条件下生产出的海鲜酱油产量高，感官品质较佳。
研究添加外源蛋白酶在海鮮醬油釀造工藝中的效果。通過對成麯中孢子數、細菌數、各酶酶活、髮酵工藝中氨基氮含量變化以及海鮮醬油產量與品質的研究，髮現添加0．06％的外源蛋白酶能有效提高成麯蛋白酶和糖化酶活性，且能明顯縮短海鮮醬油的生產週期。在該條件下生產齣的海鮮醬油產量高，感官品質較佳。
연구첨가외원단백매재해선장유양조공예중적효과。통과대성곡중포자수、세균수、각매매활、발효공예중안기담함량변화이급해선장유산량여품질적연구，발현첨가0．06％적외원단백매능유효제고성곡단백매화당화매활성，차능명현축단해선장유적생산주기。재해조건하생산출적해선장유산량고，감관품질교가。
In this paper,the effect of seafood soy sauce by adding protease in the brewing process is studied.Based on the number of spores and bacteria,the enzyme activities,the amino nitrogen content in the fermentation process,the yield and quality of seafood sauce are researched.It is found that adding 0.06% of protease can effectively improve the activities of protease and saccharifying enzymes,and significantly shorten the fermentation process of seafood soy sauce.Under these conditions,the yield of the seafood is higher,and the quality is better.
