The Key Technological Research In Improvement Of Pi'xian Soybean Paste' Amino Nitrogen Content

The influencing factors of the Pi'xian soybean paste'starter propagation process were studied and analyzed in laboratory conditions by using the traditional technique in this paper, the influence of Aspergillus oryzae growth factors,such as temperature, time, leaven addition, were strictly controlled in order to obtain a kinds of optimal conditions of starter propagation process;Then adding a variety of activating agents , the enzyme production of Aspergillus oryzae were investigated on the basis of the conditions of the best starter propagation process; the influencing factors of Pi'xian soybean paste'protein hydrolysis process were studied to determine the best of hydrolysis role conditions. The purpose of this subject does not change the original flavor of Pi'xian soybean paste, improving the amino nitrogen by the key technology research, then improving the overall level of the current industry. The following are the subject-related contents and results of study:(1) Technological exploration of starter propagation process: according to the growth of Aspergillus oryzae conditions and the principle of starter propagation, the main factors of impact on Aspergillus oryzae growth such as temperature, time,additive amount of leaven were to the single factor precision analysis, and to response surface analysis based on enzyme activity; Finally,to determine the best program to finalize the optimal conditions for starter propagation process with the best activity of Aspergillus oryzae'enzyme activity: starter time 94.8h, starter temperature of 33.78℃, plus volume 0.258 g/1000g strictosidine.(2) Investigating the effect of enzyme production of Aspergillus oryzae by adding the trace elements, active agent, phytic acid: on the basis of the best starter conditions, adding ZnSO4, KH2PO4, CuSO4, CaCI2, FeSO4, MgSO4, MnSO4 and likeness; Activator were investigated: the impact of 6-benzylaminopurine, kinetin, zeatin, indole acetic acid in proportion to use or alone on enzyme production; the effect of adding phytic acid conditions to the specific activity. The results showed that trace elements have played a catalytic role in the Aspergillus oryzae'enzyme production; there are certain influence under the conditions of the activators, especially when used alone Kinetin and Indole acetic acid, producing a marked increase of enzyme production; while the quantity of phytic acid In 0.06 ~ 0.14%, the role of Aspergillus oryzae'enzyme produced is better results(3) Exploration of optimal conditions on Aspergillus oryzae'protein enzyme of Pi'xian soybean paste: first the initial fermentation conditions were explored with the indicator of amino nitrogen content by testing the impact of these three factors,the best initial pH, reactional temperature and time, on the protein hydrolysis; then do response surface analysis to determine the optimum conditions of hydrolysis by using amino nitrogen as an index again: the initial pH5.76, fermentational temperature 48.65℃, fermentational time 141.6h. The amino nitrogen content of Pi'xian soybean paste reaches 1.94g/100g on average.