大豆预处理对提升酱油氨基酸得率的影响

摘要

Objective] To improve content of amino acid in soy sauce by pretreatment of soybean and then enhance yield of amino acid in soy sauce.[ Method] Complete grains of soybean were used as the control to determine the optimal breaking degree of soybean , and then the opti-mal time to crush soybean was determined.[ Result] In the control group, the enzyme activity of Daqu made from soybean reached 1 762 U/g, and the content of amino acid in the natural oil was 9.0 g/L, while the yield of soybean oil was 2 400 g/kg.With the increase in the breaking degree of soybean, the yield of soybean oil reduced.When one grain of soybean was broken into 1-2 pieces, the yield of soy-bean oil was small, but the content of amino acid in the natural oil increased by 12.0%, up to 10.1 g/L, and the yield of amino acid also rose.As one grain of soybean was broken into 1-2 pieces after cooling, the content of amino acid in the natural oil, the yield of soybean oil, and the yield of amino acid in soy sauce were the highest , and the yield of amino acid in soy sauce increased by 13.3%compared with the con-trol group.[Conclusion] The best way to pretreat soybean is shown as follow:one grain of soybean was broken into 1-2 pieces after cooling.%[目的]通过对大豆进行预处理，提高酱油中氨基酸含量，从而提升酱油氨基酸得率。[方法]以完整颗粒的大豆做为对照样，确定大豆的最佳破碎程度，再在不同时机对大豆进行破碎，确定大豆的最佳破碎时机。[结果]试验得出，对照样的大豆做出的大曲酶活达1762 U／g，对应天然油氨基酸为9．0 g／L，出油量为2400 g／kg，随着大豆的破碎程度越严重，出油量越少。而将大豆打碎程度为1颗大豆破碎成1～2瓣，虽出油量减少，但天然油氨基酸提升至10．1 g／L，提升幅度为12．0％，氨基酸得率有一定的提升；再将大豆在不同时机破碎成1～2瓣，在冷却后将大豆打碎，其天然油氨基酸最高，且出油量也不受影响，酱油氨基酸得率最高，较对照组提升13．3％。[结论]大豆制作酱油时的最佳预处理方式为：破碎程度为将1颗大豆破碎成1～2瓣；破碎时机为在冷却后进行破碎。