核桃酱油制曲条件的优化  

Optimization of Koji-making Technology for Preparing Walnut Soy Sauce

作　　者：蔺立杰[1] 赵媛[1] 王建中[1] 王丰俊[1] 

机构地区：[1]北京林业大学食品科学与工程系,北京100083

出　　处：《食品与发酵工业》2012年第5期96-100,共5页Food and Fermentation Industries

基　　金：国家林业公益性行业科研专项资助项目(20100400706)

摘　　要：以核桃粕为蛋白质原料,中性蛋白酶活力为指标,对制曲工艺进行了研究。通过单因素试验分别研究了核桃粕含量、润水量、蒸料时间、制曲时间对成曲蛋白酶活力的影响。并在单因素试验的基础上,采用4因素3水平的响应面分析,考虑实际试验条件,得出适宜制曲工艺条件:核桃粕含量55%,润水量113%,蒸料时间32min,制曲时间32.9 h。在此条件下蛋白酶活力均值为1 002.87U/g干基。Optimization of Koji-making Technology for Preparing Walnut Soy SauceThe koji-making technology was studied with the activity of neutral protease as index and walnut meal as raw protein material. The single factor ex-periment was used to investigate the effects of ratio of walnut meal, moisture content, steaming time and koji-making time on the activity of neutral protease. Based on single factor experiments, the koji-making technology was optimized by response surface methodology with four factors and three levels. The results showed the optimum koji-making con-ditions were as follows： the content of walnut meal was 55% , moisture content was 113% , steaming time was 32 min, time for koji-making was 32.9h. Under such conditions, the activity of proteases reached 1 002.87 U/g.

关 键 词：核桃粕 响应面法 制曲 中性蛋白酶活 

分 类 号：TS264.21[轻工技术与工程—发酵工程]