根霉3.866在川法麸曲中的应用研究  

Research on Application of Bran Koji by Rhizopus Strain 3.866

作　　者：叶光斌[1,2] 王毅 罗惠波[1,2] 边名鸿[1,2] 杨晓东 

机构地区：[1]四川理工学院生物工程学院,自贡643000 [2]酿酒生物技术及应用四川省重点实验室,自贡643000 [3]宜宾五粮液集团检测中心,宜宾644000 [4]江安县工业园区管理委员会,江安644200

出　　处：《食品工业》2014年第5期36-39,共4页The Food Industry

基　　金：酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2010-05);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2011-05);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2013-03)

摘　　要：对根霉3.866的川法麸曲工艺进行优化,以糖化酶活力和麸曲感观为主要指标,通过单因素试验以及正交试验分析,川法麸曲制作最佳条件为:糠壳添加量6%、水分65%、培养温度32℃、培养时间84 h;复合酵母与四种麸曲比较,麸曲复合酵母的出酒率较高,淀粉利用率高。测定成品麸曲的指标:麸曲水分13.4%、酸度3.48、糖化酶活力57.91×102 U/g。To optimize the bran koji of Rh/zopus strain 3.866, glucoamylase activity of enzyme and the sense organ of bran koji was used as the main indexes and the production process was optimized through orthogonal experiment and single factors experiment. The best optimum conditions of bran koji were as followings： bran shell 6%, moisture 65%, cultivated temperature 32 %, cultivated time 84 h. Compared the composite yeast and the four kinds ofkoji, the composite yeast liquor＇s yield and the utilization rate of starch were higher than that of other four. Determination of the bran koji indexes were as followings： moisture 13.4%, acid 3.48 and glucoamylase activity of enzyme 57.91 x 102 U/g.

关 键 词：川法麸曲 工艺优化 标准 

分 类 号：TS261.11[轻工技术与工程—发酵工程]