影响豆渣酱油曲品质的因素及其优化  

The Optimization of Factors Affecting the Quality of Soybean Curb Residue Soy Sauce Koji

作　　者：张长贵[1] 董加宝[2] 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,四川宜宾644000 [2]湖南科技学院,湖南永州425100

出　　处：《中国调味品》2015年第8期10-14,共5页China Condiment

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

摘　　要：研究了在酱油曲的生产过程中,利用豆渣代替豆粕生产豆渣酱油曲的方法,并通过单因素试验和正交试验确定了优化的制曲条件:麸皮∶豆渣配比为3∶2,原料蒸煮时间为30min,制曲时间为40h和制曲温度为30℃,此条件下中性蛋白酶活性高达2286.82U/g(干曲),成曲感官品质良好。极差分析表明:原料配比对成曲中性蛋白酶活性的影响最大,其余影响因素依次是原料蒸煮时间、制曲时间和制曲温度。The production method of soy sauce koji using soybean curb residue instead of bean pulp is studied during soy sauce koji processing in this paper. The solid state fermentation conditions are investigated through single factor experiment and orthogonal experiments. The results show that the optimal fermentation conditions are： the weight ratio between bran and soybean curb residue is 3 ： 2, steaming time is 30 minutes at high steam pressure, fermentation temperature is 30 ℃, and fermentation time is 40 h. Under such conditions, the neutral protease activity is as high as 2286.82 U/g（dry koji）, and the sensory quality of soy sauce koji is very good. The range analysis shows that the raw material ratio has the most influence on the neutral protease activity, followed by steaming time and fermentation time and fermentation temperature has the least influence.

关 键 词：豆渣 酱油曲 蛋白酶 优化 

分 类 号：TS264.21[轻工技术与工程—发酵工程]