豆酱发酵中双菌种制曲条件对制曲效果的影响  

Effect of Koji-making Conditions of Double-strains on Koji-making Results in Soybean Paste Fermentation

作　　者：汪建明[1] 李倩[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国调味品》2015年第9期61-65,共5页China Condiment

摘　　要：采用响应面分析法优化豆酱双菌种制曲的工艺条件。在单因素实验的基础上,选择制曲时间、制曲温度、接种量、菌种配比(米曲霉∶黑曲霉)作为实验因素,进行Box-Benhnken中心组合实验设计,评估了4个因素对制曲效果的影响。结果表明:在制曲温度29℃、制曲时间72h、接种量为2.1%、菌种配比为3.2∶1,最佳工艺条件下孢子数为3.75×108个/g。Response surface methodology （RSM）is applied to optimize the double-strains koj i-making process conditions for soybean paste.Based on single factor experiment,koji-making temperature, koji-making time,inoculation amount and strains＆#39;ratio （Aspergillus oryzae∶ Aspergillus niger）are selected for Box-Benhnken central composite designing.RSM is employed to study the effect of these factors on koji-making results.The results show that the optimal koji-making time is 72 hours,the koji-making temperature is 29 ℃,the inoculation amount is 2.1%,and the strains＇radio is 3.2∶1. Under such optimal koji-making conditions,the spores＇number is 3.75x10^8/g.

关 键 词：双菌 黑曲霉 米曲霉 制曲 孢子数 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]