潼川豆豉制曲过程中理化指标变化规律-《中国调味品》

文章信息/Info

Title:: The Change Law of Physical-chemical Indicators during the Koji-making Process of Tongchuan Douchi

摘要:: 制曲是潼川豆豉生产过程中的重要环节，制曲结果的好坏对最终产品品质的影响显著，长期以来，因缺乏对其进行系统的研究，严重阻碍了潼川豆豉产业化的开发。基于此，本文主要对潼川传统毛霉型豆豉制曲过程中相关指标的变化规律进行研究。结果表明：在自然制曲过程中，豆豉曲样中的水分、pH、亮度L*、红度a*、黄度b*、总糖含量均呈现下降趋势，然而豆豉曲样的氨基酸态氮、游离氨基酸等含量随着制曲过程的进行，呈现上升的趋势。另外豆豉曲样的还原糖、总蛋白酶活力含量先上升后下降，同时制曲过程中优势蛋白酶为酸性蛋白酶，其次是中性蛋白酶，最少的是碱性蛋白酶。该研究结果可为潼川豆豉产业化的开发奠定理论基础。

Abstract:: The koji-making, which is an important part of the production process of Tongchuan douchi, has a significant impact on the quality of the final product. I t has seriously delayed the developm ent of industrialization of Tongchuan douchi as a rusult of the lack of systematic research . Based on this, this paper focuses on the change rule of related ind exes in the process of koji-making of the traditional Mucor -type douchi in Tong chuan. Its results showed that in the process of natural koji -making, the moisture, pH, brightness L*, redness a*, yellowness b* and total sugar content of the douchi sample showed a downward trend, but the content of amino acid nitrogen and free amino acid of douchi increased with the progress of the koji -making process. In addition, the content of reducing sugar and total protease activity of douchi increased first and then decreased. At the same time, the dominant protease in the process of koji -making was acidic protease, followed by neutral protease, and the least was alkaline protease. This result can lay a theoretical foundation for the the development of industrialization of Tongchuan douchi