【作者】 钱家亮；

【导师】 宋俊梅；

【作者基本信息】 山东轻工业学院 ， 食品科学， 2008， 硕士

【摘要】 豆豉是以整粒大豆(或豆瓣[0])为原料,经浸泡、蒸煮、制曲、发酵等工序加工而成的大豆发酵食品,豉曲的质量对豆豉产品质量及生产周期有重要影响。因此,本文对豆豉天然制曲过程的动态变化进行了研究,以期对豆豉制曲过程的控制起到指导作用。研究发现豆豉制曲过程中的主要微生物为霉菌和细菌,它们是制曲过程中起作用的主要微生物。酵母菌的数量很少,对制曲过程没有大的影响。霉菌同细菌相比较,在制曲的48小时内,霉菌的数量不占优势,而细菌占优势。72小时之后霉菌的数量远远超过细菌,一直持续到制曲结束。[0]制曲过程中的霉菌主要是米曲霉。在整个制曲过程中蛋白酶酶活先升后降;主要是中性蛋白酶和碱性蛋白酶,酸性蛋白酶活性一直很低,在制曲开始的第三天、第四天,中性、碱性蛋白酶酶活分别达到最高,以后逐渐减少。纤维素酶在整个制曲过程中活性一直都很低。还原糖在制曲过程中一直在增加,但是增长缓慢。在制曲过程中由于细菌、霉菌、酵母菌等微生物的产蛋白酶作用,使原大豆中的蛋白质降解成多肽和氨基酸等可溶性含氮物,所以氨基酸态氮一直呈增加趋势。在豆豉的天然制曲过程中pH值一直增加。在整个制曲过程水分一直在不断降低。本课题研究了豆豉天然制曲过程的微生物和主要理化指标的动态变化,分析了微生物及理化指标间的联系,并结合传统豆豉制作过程依靠感官确定豉曲成熟的方法,表征了豉曲成熟的微生物及理化指标:霉菌总数数量级为109cfu/g,其中约90%为米曲霉。蛋白酶酶活大约为676u/g。此时,还原糖含量约为6.50%,氨基酸态氮含量约为0.10%,水分约为52.87%,pH值大约在7.0左右。科学地进行质量的评价关键不仅在于确定全面地评价指标体系,更重要的是相对准确地确定出指标的权重。本体系建立在豉曲符合相关的卫生指标等的前提下,阐明豉曲是否在后发酵中具有更大的生化潜能,在后发酵中发挥更大的作用。根据上述制曲过程的动态研究及其对指标间的关系进行分析,选定微生物指标、生化指标及感官指标三个指标作为豉曲质量评价体系的一级指标。通过制曲过程的动态检测及后发酵结果,借助层次分析法得到其权重,理化指标约为:0.6986、微生物指标约为:0.2370、感官指标约为:0.0643。更多还原

【Abstract】 Douchi was made through soak, steam, starter make, ferment, and so on processes by the whole soybean (or segment) as the original material. There is an important impact on the quality of chiqu with the product quality and production cycle. Therefore, the trends of the natural koji-making process were studied in this paper. With a view to play a guiding role to koji-making process controls.There are fungal and bacterial microorganisms in the koji-making process, which play the main role in the koji-making process. The number of Yeast is small in process-making, which have little impact to koji-making. Compared with the fungus Streptomycin, bacteria in the system within 48 hours is dominant. After 72 hours the mold will be far greater than the number of bacteria-making until the end.In the whole, protease activity first increase and then decreased, Protease is neutral and alkaline protease, acid protease activity has been very low.Proteinases mainly are neutral and latescent proteins activeness are quite strong; acidic proteinase activeness is continuously very low; the proteinase lives after the entire koji-making process first rises to fall. The cellulase lives is quite continuously all low, not having the too big change.The return to original state sugar, the amino nitrogen continuously is all increasing in the entire system koji-making process.The pH value is continuously increasing in the entire koji-making process. Moisture is continuously reducing in the entire koji-making process.The dynamic changes of the microorganisms and the main physiochemical indicators were studied in process of natural koji-making. Their links of the microorganisms and the main physiochemical indicators were analysis. Based on the traditional fermented production process relying on sensory to determine the mature of the starter of Douchi, which established microbial index and their main physicochemical index. Streptomycin total volume level for 109, of which 90% for Aspergillus oryzae. Protease activity in 676 u / g. At this time, the sugar content about 6.50%, the nitrogen content about 0.10%, about 52.87% water, pH about 7.0.To carry out the scientific evaluation of the quality, the key not only to identify a comprehensive evaluation index system is more important to accurately determine the relative weight of a target. The establishments of a system in the soy sauce-compliance with the relevant health indicators, such as under the premise of soy sauce clarify whether in the post-fermentation in greater biochemical potential, in the post-fermentation play a greater role.Based on the above-making process and the dynamics of the relationship between the indicators analysis, microbiological indicators selected, biochemical indicators and indicators of the three indicators as a sensory Soy-quality assessment system-level indicators. - Making process through the dynamic test results and after fermentation, using AHP by their weight, physical and chemical indicators about: 0.6986, microbial indicators about: 0.2370, sensory indicators about: 0.0643.更多还原