摘要
建立了对酱油曲料中酪氨酸酶活的检测方法,通过加标回收率的验证,确定了该方法的可行性,并对酱油制曲过程中的酪氨酸酶活进行了研究,确定了制曲时间、加热调节方式、松曲时间以及制曲温度对酪氨酸酶活及中性蛋白酶活的影响。结果表明:酪氨酸酶活在制曲过程中呈现先上升后下降的趋势,在22h达到最高峰,为了有效地控制酪氨酸酶的活力,需要控制曲料的水分和松曲次数在一定的范围内,并维持制曲后期温度不能太低。
Establish a detection method on the activity of tyrosinase in soy sauce koji, and the feasibility of the method is presented through the verification of recoveries. The tyrosinase activity during the koji-making process is studied and the effects of koji-making time, heating mode, koji-loos- ening time and koji-making temperature on tyrosinase and neutral protease activity are identified. The results show that the tendency of tyrosinase activity increases firstly and then decreases, reaching a peak at 22 h. In order to control the tyrosinase activity effectively, the moisture of koji and koji-loose- ning times should be controlled in a certain range, and the temperature should not be too low in latter stage of koji-making.
出处
《中国调味品》
CAS
北大核心
2013年第7期74-78,105,共6页
China Condiment
关键词
酪氨酸酶
酱油
制曲
中性蛋白酶活
tyrosinase
soy sauce
koji-making
neutral protease activity
