甜面酱双菌种制曲工艺条件的研究  

Study on koji-making process of sweet flour paste with double strains

作　　者：付雯[1] 李冬生[1,2] 黄红霞[1] 李卫[1] 乔鑫[1] 康旭[1] 

机构地区：[1]湖北工业大学生物工程学院,武汉430068 [2]湖北省食品发酵工程技术中心,武汉430068

出　　处：《中国调味品》2010年第10期85-87,90,共4页China Condiment

基　　金：湖北省科技厅项目(鄂财企发[2007]119号)

摘　　要：研究不同条件对黑曲霉、根霉混合制曲效果的影响,确定黑曲霉、根霉混合制曲的最适条件,以利于与米曲霉分别制曲后混合发酵,提高曲料糖化酶活力。结果显示黑曲霉、根霉混合制曲的最适条件为温度32℃,湿度90%,培养时间48 h,面粉麸皮质量比9∶1。此实验缩短了双菌种混合制曲的时间且提高了原料利用率,同时成品酱保持了甜面酱的传统风味。Effect of different conditions on the koji-making by Aspergillus niger and Rhizopus was studied to obtain the optimum koji-making condition,which facilitated the fermentation mixed with Aspergillus oryzae after koji-making separately.The results showed that the optimum conditions were to cultivate for 48 h at 32 ℃,humidity 90% and bran flour mass ratio 9∶1.The conditions could shorten the time of koji-making,increase utilization rate of material and retain the flavor of traditional sweet flour paste.

关 键 词：甜面酱 黑曲霉 根霉 糖化酶 制曲工艺 

分 类 号：TS264.24[轻工技术与工程—发酵工程]