豆豉天然制曲过程的动态研究

研究了豆豉天然制曲过程的微生物和主要理化指标的动态变化,分析了微生物及理化指标间的联系,并结合传统豆豉制作过程依靠感官确定豉曲成熟的方法,表征了豉曲成熟的微生物及理化指标:霉菌总数数量级为10~9cfu/g,其中90%为米曲霉。蛋白酶酶活为676 u/g。此时,还原糖含量约为6.50%,氨基酸态氮含量约为0.10%,水分约为52.87%,pH值大约在7.0左右。

Tendency Study on the Natural Koji-making of Douchi

The dynamic changes of the microorganisms and the main physiochemical indicators were stud- ied in the process of natural koji—making.Their links of the microorganisms and the main physiochemical in- dicators were analyzed.Based on the traditional fermentation process relying on sensory to determine the ma- ture of the startor of Douchi,which established microbial index and their main physicochemical index.Strep- tomyces total level was 10~9cfu/g,of which 90% was Aspergillus oryzae.The protease activity is 676 u/g. At this time,the sugar content is about 6.50%,the nitrogen content is about 0.10%,water content is 52.87%,and pH is about 7.0.