混合制曲对酿造酱油理化特性的影响

在工业规模条件下,添加糖化增香曲与米曲霉混合制曲生产高盐稀态酱油,以米曲霉单独制曲进行对照实验,对发酵过程中各理化指标的变化进行了研究。结果表明,添加糖化增香曲混合制曲可提高高盐稀态酱油的品质。发酵58d时,混合制曲发酵酱油的全氮含量、氨基酸态氮含量、氨基酸生成率以及还原糖含量与纯种制曲相比,分别提高了12%、14%、9%和5%;同时混合制曲还可提高高盐稀态酱油的红色指数和黄色指数,使酱油的色泽更为鲜红透亮。

Study of the Impact of the Mixed-koji on the Physical and Chemical Characteristics of Brewing Soy Sauce

Compared with pure inoculation koji-making,glycos-esterifiable monascus in koji-making was applied in the manufacture of high-salt diluted soy sauce under industrial conditions and the changes of physicochemical properties during the fermentation was investigated.Results showed that addition of glycos-esterifiable monascus during koji-making process could improve the quality of high-salt diluted soy sauce.The contents of the total nitrogen and amino-acid nitrogen and reducing sugar as well as the formation rate of amino acid in the mixed-koji fermented soy sauce were increased by 12 %,14 %,5% and 9 % in 58 days.It could also improve red index and yellow index of high-salt diluted soy sauce,which made the color of soy sauce more bright red and translucent.