豆渣用于制备酱油种曲的培养研究  

Study on Koji Culture of Soy Sauce with Soybean Curb Residue

作　　者：张长贵[1] 何绍洋[1] 杨心懿[1] 

机构地区：[1]宜宾学院生命科学与食品工程学院,发酵资源与应用四川省高校重点实验室,宜宾644000

出　　处：《食品工业》2013年第4期103-105,共3页The Food Industry

基　　金：发酵资源与应用四川省高校重点实验室资助项目(项目编号:2010KFJ008)

摘　　要：豆腐渣是豆制品加工过程中的副产品,本试验研究了利用豆渣来生产酱油种曲的最优培养条件。以沪酿3.042米曲霉为菌种,研究表明利用豆渣制备种曲的最佳条件是:原料配比豆渣∶麸皮∶面粉=20∶23∶2,培养温度为30℃,物料含水量为50%,培养时间70 h,种曲所产孢子数最多,达到7.12×109cfu/g。极差分析表明,物料含水量对种曲产孢子数影响最大,其余影响因素依次是原料质量配比、培养时间和培养温度。soybean curb residue is a by-product of soybean products. In this study, the optimum cultivation conditions about seed koji of soy sauce with soybean curb residue as raw materials was studied. Using Aspergillus oryzae huniang 3.042 as the starter, the results showed that the optimal cultivation conditions of koji making were as followings： the ration of soybean residue and bran and flour was 20 ： 23 ： 2, cultivation temperature 30℃, moisture content 50% and cultivation time 70 h. Under the conditions, the spore numbers was the maximum value 7.12x 10^9 cfu/g. Range analysis showed that the amount of water had the most influence on the spore numbers, followed by the raw material ratio and cultivation temperature and cultivation time had the least influence.

关 键 词：豆渣 种曲 酱油 

分 类 号：TS264.21[轻工技术与工程—发酵工程]