Study On The Trends Of The Natural Koji-Making Process Of Douchi

Douchi was made through soak, steam, starter make, ferment, and so on processes by the whole soybean (or segment) as the original material. There is an important impact on the quality of chiqu with the product quality and production cycle. Therefore, the trends of the natural koji-making process were studied in this paper. With a view to play a guiding role to koji-making process controls.There are fungal and bacterial microorganisms in the koji-making process, which play the main role in the koji-making process. The number of Yeast is small in process-making, which have little impact to koji-making. Compared with the fungus Streptomycin, bacteria in the system within 48 hours is dominant. After 72 hours the mold will be far greater than the number of bacteria-making until the end.In the whole, protease activity first increase and then decreased, Protease is neutral and alkaline protease, acid protease activity has been very low.Proteinases mainly are neutral and latescent proteins activeness are quite strong; acidic proteinase activeness is continuously very low; the proteinase lives after the entire koji-making process first rises to fall. The cellulase lives is quite continuously all low, not having the too big change.The return to original state sugar, the amino nitrogen continuously is all increasing in the entire system koji-making process.The pH value is continuously increasing in the entire koji-making process. Moisture is continuously reducing in the entire koji-making process.The dynamic changes of the microorganisms and the main physiochemical indicators were studied in process of natural koji-making. Their links of the microorganisms and the main physiochemical indicators were analysis. Based on the traditional fermented production process relying on sensory to determine the mature of the starter of Douchi, which established microbial index and their main physicochemical index. Streptomycin total volume level for 109, of which 90% for Aspergillus oryzae. Protease activity in 676 u / g. At this time, the sugar content about 6.50%, the nitrogen content about 0.10%, about 52.87% water, pH about 7.0.To carry out the scientific evaluation of the quality, the key not only to identify a comprehensive evaluation index system is more important to accurately determine the relative weight of a target. The establishments of a system in the soy sauce-compliance with the relevant health indicators, such as under the premise of soy sauce clarify whether in the post-fermentation in greater biochemical potential, in the post-fermentation play a greater role.Based on the above-making process and the dynamics of the relationship between the indicators analysis, microbiological indicators selected, biochemical indicators and indicators of the three indicators as a sensory Soy-quality assessment system-level indicators. - Making process through the dynamic test results and after fermentation, using AHP by their weight, physical and chemical indicators about: 0.6986, microbial indicators about: 0.2370, sensory indicators about: 0.0643.