豆瓣酱制曲工艺条件优化  

Optimization of the koji-making technology of broad bean paste

作　　者：刘云珍[1] 许喜林[1] 刘永琪[1] 刘冬梅[1] LIU Yunzhen XU Xilin LIU Yongqi LIU Dongmei(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《中国酿造》2016年第11期108-111,共4页China Brewing

基　　金：广东省农业攻关科技计划项目((2012B020311002)

摘　　要：以蚕豆瓣为主要原料,以蛋白酶活为评价指标,研究了米曲霉(Aspergillus oryzae)和酱油曲霉(Aspergillus sojae)孢子粉对豆瓣制曲工艺的影响。通过单因素试验分别研究了面粉添加量、制曲温度、制曲时间、接种量对蚕豆曲蛋白酶活力的影响。在单因素试验基础上进行正交试验,对制曲工艺条件进行优化。结果表明,最佳制曲工艺参数为制曲温度28℃,制曲时间56 h,接种量2%,面粉添加量为10%,在此工艺条件下,蛋白酶活力为762 U/g。Using the broad bean as the main raw material, protease activity as the evaluation index, the effect of Aspergillus oryzae and Aspergillus sojae on the koji-making of broad bean was researched. By single factor experiments, the effect of flour addition, koji-making temperature, time, and inoculum on the protease activity were researched. On the basis of single factor experiments, the koji-making process conditions were optimized by orthogonal experiment. The results showed that the optimum parameter of koji-making process were temperature 28℃, time 56 h, inoculum 2% and flour addition 10%. Under the conditions, the protease activity was 762 U/g.

关 键 词：蚕豆瓣 制曲 米曲霉 酱油曲霉 蛋白酶活力 

分 类 号：TS264.2[轻工技术与工程—发酵工程]