期刊论文

中文

中国酿造

0254-5071

2024

43

02

82-87

10.11882/j.issn.0254-5071.2024.02.013

2023JJ30289:湖南省自然科学基金面上项目 Kq2007017:长沙市自然科学基金项目

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为明确浏阳豆豉生产过程中晾曲阶段对豆豉品质的影响，测定不同晾曲时间下微生物数量、理化指标和关键酶活性。结果表明，晾曲过程中，豆豉曲的菌落总数、真菌总数均呈逐渐上升的趋势，并在96 h达到最大值，分别为5.9×109CFU/g和7.6×106CFU/g；水分含量减少至23.80%，总糖含量下降至5.09%，而总酸、氨基酸态氮和苷元型异黄酮含量分别上升至1.46%、0.88%、1 383.90 mg/kg；除中性蛋白酶外，α-淀粉酶、脂肪酶、纤维素酶、酸性蛋白酶和碱性蛋白酶的活力整体均先升高后降低，且在晾曲阶段中性蛋白酶为主要酶。相关性分析结果表明，浏阳豆豉晾曲阶段，水分含量与菌落总数，总糖含量与菌落总数、α...

In order to clarify the influence of the koji-cooling stage on the quality of Douchi during the Liuyang Douchi production process,the micro-bial quantities,physicochemical indexes and key enzyme activities at different koji-cooling times were determined.The results showed that the total colonies counts and fungi counts increased gradually and reached the maximum at 96 h,which were 5.9×109 CFU/g and 7.6×106 CFU/g,respectively.The moisture content decreased to 23.80％,the total sugar contents decreased to 5.09％,while the total acid,amino acid ...