通过比较分析成曲中的蛋白酶、氨肽酶、α-淀粉酶和纤维素酶等4种关键酶活力,以及高盐稀态发酵酱油成品的理化指标和感官评鉴,研究不同炒小麦粒度对酱油制曲和酱油质量的影响。实验表明,小麦粒度的优化处理对酱油成曲的酶活力增强及成品质量的提升有一定的促进作用,最佳小麦粒度为40目,在此条件下,成曲中酶活力均较高,酱油成品的理化指标和口感也有所改善。

In order to study the effect of different fried wheat particles on koji making and quality of soy sauce, we compared and analysed the enzyme activity of protease,aminopeptidase,α-amylase and cellulase,and physical and chemical index and sensory evaluation of soy sauce products. The results demonstrated that the particle size of wheat influenced the enzyme activity of Koji and the quality of soy sauce. The optimum particle size of wheat was 40 meshes,under which the Koji and quality of soy sauce were improved.