曲霉型豆豉多菌种制曲工艺优化的研究  

Research on Optimization of Multi-strain Koji-making Technology for Aspergillus-type Douchi

作　　者：潘平平[1] 邱琳[1] 邓开野[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《中国调味品》2016年第3期26-31,共6页China Condiment

基　　金：中山市产学研结合项目(2013C2FC0017)

摘　　要：为了得到多菌种混合发酵制备豆豉曲的最优工艺,在单因素试验的基础上,通过Box-Behnken响应面法建立二次回归方程模型,探讨各因素对中性蛋白酶酶活的影响。结果表明:最佳工艺参数为制曲温度30℃、相对湿度86.5%、制曲时间5.2天,米曲霉A-ZK1、米曲霉A-ZK2、米根霉R-ZK1按照1∶1∶1(质量比)的配比进行接种制曲,接种量5%,此条件下中性蛋白酶酶活达到426.23U/g。In order to acquire the optimum technology of Douchi koji making with multi-strain on the base of single factor experiments,the quadratic regression equation model is established by Box-Behnken design.The effect of various factors on the neutral protease activity is discussed.The results show that the optimal conditions are koji-making temperature of 30 ℃,relative humidity of86.5%,koji-making time of 5.2days,inoculation amount of 5%and mass ratio of Aspergillus oryzae A-ZK1,Aspergillus oryzae A-ZK2 and Rhizopus oryzae R-ZK1 is 1∶1∶1.Under the optimal conditions,the activity of neutral protease reaches up to 426.23U/g.

关 键 词：豆豉 米曲霉 米根霉 中性蛋白酶酶活 响应面 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]