纯种米曲霉AS3.042制曲黄豆酱的后发酵条件优化  

Optimization of fermentation conditions for improving ferment conditions of soy sauce fermented by aspergillus oryzae AS3.042 using response surface analysis

作　　者：康蕾[1,2] 刘素纯[1,2] 胡茂丰[3] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南农业大学生物科学技术学院,湖南长沙410128

出　　处：《食品与机械》2015年第4期203-207,共5页Food and Machinery

基　　金：湖南省科技计划项目(编号:2012NK3072)

摘　　要：以黄豆为原料,通过纯种米曲霉AS3.042制曲,以氨基酸态氮含量为考察指标,采用响应面分析法优化黄豆酱的后发酵工艺条件。结果表明:黄豆酱后发酵期为40d的最适保持温度为40.28℃,添加盐水的最佳浓度为9.66%(质量百分数),该浓度盐水的最适添加量为74.70%(体积百分数)。采用该工艺条件发酵的黄豆酱,其氨基酸态氮含量为0.837 6g/kg,与理论值(0.841g/kg)接近。该工艺可运用于实际生产。To optimize the fermentation conditions with index of ami- no acid nitrogen content for inspection of soy sauce fermented by as- pergillus oryzae As3. 042 by the response surface method. Firstly, the experiment was to determine the optimum fermentation condi- tions at 40 d of temperature, density of adding salty water and addi- tion of salty water by using single factor experiment. On the basis of single factor experiment with amino acids as examining index, fer mentation temperature, density of adding salty water and addition of salty water was optimized by using response surface analysis, the re- sult was gotten, the optimum process for the temperature of 40.28 ℃, density of adding salty water of 9.66% （the percentage of quality） and addition of salty water of 74.70% （the percentage of vol ume）. Under the condition of fermentation, the content of amino acid nitrogen is 0. 837 6 g/kg, close to the theoretical value （0. 841 g/kg）, can provide the basis for practical production.

关 键 词：米曲霉AS3.042 黄豆酱 氨基酸态氮 

分 类 号：TS264.2[轻工技术与工程—发酵工程] TQ920.6[轻工技术与工程—食品科学与工程]