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題 名 | 利用擠壓與傳統原料製備醬醪熟成時微生物與蛋白酶之變化=Changes of Microbial Flora and Protease Activity during the Aging of Soy Sauce Mash Prepared with Extruded and Traditional Materials |
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作 者 | 凌美月; 周正俊; | 書刊名 | 食品科學 |
卷 期 | 25:5 1998.10[民87.10] |
頁 次 | 頁505-514 |
分類號 | 463.45 |
關鍵詞 | 醬油; 熟成; 擠壓; 微生物族群; 蛋白酶; Soy sauce; Aging; Extrusion; Microflora; Protease; |
語 文 | 中文(Chinese) |
中文摘要 | 在本研究中首先利用擠壓處理及傳統方法處理之原料基質依據工廠實際之生產條件進行醬油麴之製備,後進行熟成。 實驗結果顯示在43小時之製麴後麴菌在擠壓與傳統基質中之生長並無差異,惟前者之酸性、中性和鹼性蛋白?活性及全氮、甲醛態氮和胺基態氮之含量均比後者高。 熟成期間黴菌、酵母菌及乳酸菌在兩種醬醪中菌數變化之趨勢亦相類似。黴菌之菌數均隨熟成時間之增加而減少。酵母菌菌數則呈現些微增加後再減少之趨勢。至於耐鹽性乳酸菌之含量則均呈些微增加之現象。蛋白?活性在二種醬醪中均隨熟成時間之延長而逐漸失去活性。惟相同熟成時間在擠壓基質製備醬醪中所測得之各蛋白?活性較在傳統基質醬醪中高。 |
英文摘要 | In this study, soy sauce koji was first prepared according to the process conditions in plant using extruded and traditional raw materials and then subjected to aging. No difference in the mycelial propagation in the 43-h koji prepared using extruded and traditional raw materials was found while the activities of acid , neutral and alkaline protease as well as the contents of formal nitrogen, amino nitrogen and total nitrogen were all higher in the koji prepared using extruded material than in those prepared using traditional raw material. Trends in the changes of mold, yeast and lactic acid bacteria counts were similar in both types of mash during the aging period. The mold count decreased as aging was extended. The yeast count showed a slight increase at the beginning and then decreased. A slight increase in the count of salt tolerant lactic acid bacteria was observed during aging of the mash. The activities of protease decreased progressively as aging continued. In general, a higher activity of protease was noted in mash prepared using extruded material than in that prepared using traditional material with the same aging time. |
本系統中英文摘要資訊取自各篇刊載內容。