摘要
通过使用同一种曲,设定六组不同原料配比、润水量,在同一条件下进行制曲,研究了制曲过程中不同原料配比、润水量对成曲pH值、酶活的影响。结果表明:入曲水分对成曲pH的影响比原料配比对pH的影响要大;成曲酶活受水分的影响比受原料配比的影响大。
Analyze the effects of different raw material proportions and moistening levels on pH value and enzyme activity during koji-making process,set six groups of different raw material proportions and moistening levels using the same kind of koj i under the same conditions.The result reflects that the effect of infeed-koji water content on finished koji pH value is greater than that of raw material proportion on pH value;while water has greater effect on finished koji enzyme activity than raw material proportion.
出处
《中国调味品》
CAS
北大核心
2014年第9期73-75,共3页
China Condiment
关键词
制曲
原料配比
润水量
PH
蛋白酶活力
koji-making
raw material proportion
moistening level
pH
protease activity
