Food and Fermentation Industries >

2014 , Vol. 40 >Issue 03: 139 - 141

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.033

Food and Fermentation Industries

The effects of wheat particles on the enzyme activity of koji and the quality of soy sauce

  • YE Mao ,
  • DENG Mao-cheng ,
  • ZHANG Yuan-ping ,
  • LI Jing
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Online published: 2014-03-25

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Abstract

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.

Key words： fried wheat; particle; soy sauce; liquid fermentation with high-salt

Cite this article

YE Mao , DENG Mao-cheng , ZHANG Yuan-ping , LI Jing . The effects of wheat particles on the enzyme activity of koji and the quality of soy sauce[J]. Food and Fermentation Industries, 2014 , 40(03) : 139 -141 . DOI: 10.13995/j.cnki.11-1802/ts.2014.03.033

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