鸭蛋酱的双菌种制曲工艺  

Process Optimization for Making Double Mold Koji for Duck Egg Sauce

作　　者：丁琦[1] 孙汉巨[1] 赵红[2] 朱兆娜[1] 陈哲[1] 石娟[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]合肥市第六中学,安徽合肥230061

出　　处：《食品科学》2011年第23期197-200,共4页Food Science

基　　金：安徽省2008年重大科技专项(08010302085)

摘　　要：将鸭蛋蛋液用动物蛋白水解酶酶解后,添加黄豆、面粉制作鸭蛋酱,并通过正交试验对鸭蛋酱制曲的条件进行优化。采用米曲霉与黑曲霉混合菌种制曲,并通过对制曲过程中蛋白酶活力变化的分析,确定混合菌种发酵鸭蛋酱的最佳制曲温度、制曲时间、鸭蛋添加量及米曲霉与黑曲霉的配比。结果表明:最佳制曲条件是制曲温度30℃,鸭蛋添加量30%,米曲霉与黑曲霉的质量比为3:1,制曲时间48h,在此条件下,蛋白酶的活力最高,达到1465.81U/g。Liquid whole duck egg was hydrolyzed by a special-purpose commercial multi-enzyme complex for the hydrolysis of animal proteins and then used to make duck egg sauce with the additions of soybean powder and wheat flour by koji fermentation.Mixed cultures containing Aspergillus oryzae and Aspergillus niger were employed for koji making.The koji-making conditions were optimized using orthogonal array design and neutral protease activity was measured during the process.The optimal koji-making conditions were determined to be： 30%（m/m） duck egg hydrolysate,3：1 Aspergillus oryzae to Aspergillus niger ratio,and cultivation at 30 ℃ for 48 h.Under these conditions,the protease activity reached 1465.81 U/g dry material.

关 键 词：米曲霉 黑曲霉 双菌种 制曲 蛋白酶活力 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]