保靖酱油双菌种制曲工艺研究  

Studies on the double strains koji-making of Baojing soy sauce

作　　者：车科[1] 麻成金[1] 黄群[1] 黄伟[1] 吴标[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《中国调味品》2009年第11期63-66,共4页China Condiment

基　　金：吉首大学校级科研项目资助(07JDX021)

摘　　要：保靖酱油采用传统酿造工艺,酱醅中含有大量微生物。试验从酱醅中分离黑曲霉、米曲霉,并通过不同条件下黑曲霉与米曲霉混合制曲的蛋白酶活力变化分析。探索制曲温度、制曲时间、曲料水分及接种比例等因素对制曲效果的影响。结果表明,最佳制曲条件为:接种比例为1∶1,制曲温度32℃,曲料含水量80%,制曲时间30 h。双菌种混合制曲既缩短了制曲时间、提高原料利用率,同时保留了传统酿造工艺特色。Baojing soy sauce is brewed by traditional technology, and there are lots of bacterias functioned in the course of fermentation. In this paper, main bacterias Aspergillus niger and Aspergillus oryzae were separated from solid--substrate fermented soy sauce,and the effect of mold ratio（Aspergillus oryzae to Aspergillus niger）,temperature , time and moisture content on proteinase activity of bran koji were researched on different conditions. The result of orthogonal experiment showed that the optimum conditions were： 90% moisture content, 1 ： 1 of mold ratio, cultivation time for 30 h at 33℃. Koji making with double--stain can not only shorten the time of koji making and increase utilization rate of material, but also retain specialty of traditional brewing technology.

关 键 词：黑曲霉 米曲霉 双菌种 蛋白酶活力 

分 类 号：TS264.21[轻工技术与工程—发酵工程]