QU_(3601)米曲霉制曲工艺的探讨  

Study on koji-making technique with Aspergillus oryzae QU_(3601)

作　　者：刘井权[1] 孙剑秋[1] 朱瑞娉 汤晓君[1] 张文华[1] 

机构地区：[1]齐齐哈尔大学应用技术学院,黑龙江齐齐哈尔161006

出　　处：《中国酿造》2005年第11期23-25,共3页China Brewing

基　　金：黑龙江省教育厅科学技术研究项目(10541259)

摘　　要：介绍了朝鲜族酱生产菌株QU3601米曲霉的制曲工艺。分析了种曲制备,大豆、面粉预处理,制曲条件等对成曲质量的影响。总结了提高成曲酶活力的方法,如制种曲时加入草木灰,浸泡大豆时加入冰醋酸,防止曲室冷凝水污染,制曲不宜多次翻曲等。This paper mainly introduced the koji-making process of Korea paste with Aspergillus oryzae QU3601. The effect of koji-making, preparation of soybean and wheat flour, and koji-making condition and process on the quality of koji was analyzed in detail. The method to improve the enzyme activity ofkoji was summed up, such as adding plant ash during koji-making; adding glacial acetic acid when soaking soybean, preventing the pollution of condensate, and reducing the frequency of turning the koji, and so on.

关 键 词：米曲霉 原料处理 制曲条件 朝鲜酱 

分 类 号：TS201.3[轻工技术与工程—食品科学]