多菌种制曲在原池浇淋酱油制曲工艺中的应用研究  

Multi-strains koji-making in the pond of soy sauce with spraying-extraction

作　　者：袁圆[1] 纪凤娣[2] 鲁绯[2] 黄持都[2] 高国胜 程永强[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市食品酿造研究所,北京100050 [3]北京二商金狮龙门有限公司,北京101407

出　　处：《中国酿造》2010年第7期53-56,共4页China Brewing

基　　金：科技部"科技人员服务企业项目"(2009GJA00020);北京市优秀人才资助课题(PYZZ091021001930)

摘　　要：采用原池浇淋工艺,添加糖化增香曲(HQ)、曲精(QJ)与米曲霉沪酿3.042进行混合制曲,以沪酿3.042米曲霉、曲精分别单独制曲进行对照实验,对制曲过程中中性蛋白酶、酸性蛋白酶、淀粉酶、纤维素酶及理化指标的变化进行了研究。结果表明,曲精和糖化增香曲混合制曲,成曲的酸性蛋白酶活力比曲精单独制曲提高42.6%,但是多菌株组合混合制曲较单菌株制曲,成曲的中性蛋白酶酶活力没有增加,淀粉酶酶活力均不高,未检测到纤维素酶活。Koji-making in the pond with spraying-extraction was studied. Glycos-esterifiable koji, qujing and Aspergillus oryzae were used as culture strains, and the changes of neutral protease, acid protease, amylase, cellulose, physical and chemical properties were determined. It was found that acid protease activity by multi-strain was improved 42.6% compared to that of the single strain; however, neutral protease activity was not improved. Amylase activity was low, and cellulose activity was not detected.

关 键 词：酱油 多菌种 原池浇淋 制曲 

分 类 号：TS201.3[轻工技术与工程—食品科学]