米曲霉和黑曲霉双菌种制曲对豆酱酶系影响的研究  

Study of Koji Maiking Techincs of Aspergillus Oryzae and Aspergillus Niger on the Enzyme System in Soy-bean Paste

作　　者：李志江[1] 戴凌燕[2] 王欣[1] 左锋[1] 姚迪[1] 关琛[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《农产品加工（创新版）（中）》2010年第10期51-54,共4页Farm Products Processing

基　　金：大庆市科技局2008年攻关项目(SCX2008-003-3)

摘　　要：以黄豆和面粉为主要原料,以淀粉酶、蛋白酶、β-葡萄糖苷酶和纤维素酶的活性为指标,采用单因素试验方法,研究米曲霉和黑曲霉(质量比为1:1)对豆酱制曲酶系的影响,优化制曲工艺参数。试验结果表明,采用添加熟面粉的方式,制曲时间为36h,制曲温度为29～32℃,接种量0.04%,双菌种曲中酶的活性高于单一米曲霉曲。This paper studied the koji maiking techincs of Aspergillus oryzae and Aspergillus niger（1：1） on the enzyme system in soy-bean paste with the soybean and wheat flour as raw materials,and optimized the best technology parameters by the method of single factor with the amylase,the protease,the β-glycosidase,and the cellulose activeness as index.The results showed that the cooked wheat flour was added,the optimal koji making time was 36 hours,the temperature was 29～32 centigrade,and the inoculation dosage is 0.04%,while the enzyme activity of two strains of Aspergillus oryzae,Aspergillus niger was higher than the single Aspergillus oryzae.

关 键 词：豆酱 米曲霉 黑曲霉 制曲 酶系 

分 类 号：TS201.3[轻工技术与工程—食品科学]