挤压膨化对蚕豆酱成曲蛋白酶活力的影响
首发时间:2018-03-13
摘要:以蚕豆为主要原料,添加一定比例的面粉,采用挤压膨化的方法对原料进行预处理,然后进行制曲,可提高蚕豆酱制曲过程中的蛋白酶活力。以螺杆转速、面粉比例、机筒末区温度、物料水分含量为试验因素,采用Box-Behnken中心组合设计试验,分析挤压参数对成曲蛋白酶活力的影响。确定了最佳挤压膨化参数:螺杆转速为130 Rpm、面粉比例为17%、机筒末区温度为130℃、物料水分含量为45%,该条件下,蛋白酶活力可达1331.91 U/g,与蒸煮法处理原料的对照试验相比,成曲蛋白酶活力提高了33.57%。在最优制曲条件下得到的蚕豆酱呈红褐色,酱香较浓。经检测蚕豆酱的氨基酸态氮含量为0.546 g/100 g,水分为50.75%。
For information in English, please click here
Effect of extrusion on the protease activity of koji for broad bean paste
Abstract:In this paper, broad bean (faba) was as the main material, with the addition of wheat flour in appropriate proportion, the extrusion technology was adopted for pretreatment of faba and wheat flour, which could improve protease activity in koji-making technique. The Box-Behnken central combination design was applied and the response surface methodology was used for studying the effects of the speed of screw, the proportion of wheat flour, the temperature of barrel,the moisture of material on the protease activity. The optimum koji-making technique in the paste production using swelling materials were determined. The optimum parameters of extrusion process were as followed: the speed of screw was 130 Rpm, the proportion of flour was 17%, the temperature of barrel was 130℃, the moisture of material was 45%. In that condition, protease activity was 1331.91 U/g. The results showed that compared with traditional cooking method, the protease activity of koji produced by swelling materials was increased by 33.57%. The fermentation was conducted with the koji of higher protease activity. The broad bean paste became reddish-brown in color showed good flavor. The contents of amino acid nitrogen and moisture were 0.546 g/100 g and 50.75%, respectively.
Keywords: broad bean paste extrusion koji-making protease activity
引用
No.****
动态公开评议
共计0人参与
勘误表
挤压膨化对蚕豆酱成曲蛋白酶活力的影响
评论
全部评论0/1000