作　　者： ; ; ; ; ; ; ;

机构地区： 四川理工学院

出　　处： 《食品科技》 2013年第6期290-294,共5页

摘　　要： 对甜面酱自然发酵过程中的理化指标(含水量、食盐含量、还原糖含量、氨基酸态氮含量、总酸及pH)和酶活(淀粉酶,酸性、中性、碱性蛋白酶)的动态变化进行了研究。实验结果表明,发酵过程中,食盐、还原糖、氨氮及总酸含量总体呈上升趋势,成熟甜面酱中食盐含量为10.12%,还原糖含量为31.18%,氨基酸态氮含量为0.39%,总酸含量为1.53%;含水量、pH值随发酵时间的延长逐渐降低,成熟甜面酱中分别为37.28%、4.10。酶活力逐渐降低,成熟甜面酱中淀粉酶、酸性、中性和碱性蛋白酶活力比发酵初期分别降低了48.11、2.94、36.06、2.27U/g。其中,由于酸性蛋白酶适于在偏酸性环境中发挥作用,发酵过程中其酶活力均高于中性及碱性蛋白酶活力,且酶活降幅较小。 The dynamics of physical and chemical indexes （including moisture, salt and reducing sugar content, total acidity, ammomia nitrogen content, pH） and enzyme activity （amylase, protease） of sweet flour paste during the natural fermentation were investigated in this study. Results showed that the contents of salt, reducing sugar, ammomia nitrogen and total acidity increased gradually, and their concentrations in final product were 10.12%, 31.18%, 0.39% and 1.53% respectively. The contents of moisture and pH decreased gradually, and their concentrations in final product were 37.28% and 4.10 respectively. Enzymes activity was decreased, and amylase and proteases （acid, neutral and alkali protease） activity in final product was down about 48.11 U/g, 2.94 U/g, 36.06 U/g and 2.27 U/g than the beginning fermented product. Due to acid protease could play a role in acid environment, its activity was higher than neutral and alkali proteases activity during the fermentation, and its activity decreasing amplitude was less than others.

关 键 词： 甜面酱 自然发酵 理化指标 酶活

领　　域： [轻工技术与工程] [轻工技术与工程]