以花生饼制花生酱的双菌种制曲工艺研究  

Study on Koji-making Process of Peanut Butter Made from Peanut Cake with Double Strains

作　　者：张玲[1] 梁妍[1] 陈善美[1] 张钟[1] 

机构地区：[1]广东石油化工学院环境与生物工程学院,广东茂名525000

出　　处：《中国调味品》2017年第6期86-92,共7页China Condiment

基　　金：茂名市科技计划项目(20140310);广东石油化工学院创新强校培育项目

摘　　要：以花生高温榨油产生的下脚料花生饼为原料,分别接种黑曲霉及米曲霉制备花生酱成曲。以成曲的糖化酶活力和氨基态氮含量为依据,考察了花生饼用量、制曲时间及孢子接种量对成曲制备效果的影响,并通过正交试验优化了两种霉菌制曲的最佳工艺条件。结果表明:米曲霉单独制曲的最佳条件为制曲时间44h、接种孢子数4.40×108个/g、花生饼用量比例为80%,此条件下得到的成曲糖化酶活力为905U/g,氨基态氮含量为0.434g/dL;黑曲霉单独制曲的最佳条件为制曲时间26h、接种孢子数8.03×109个/g、花生饼比例90%,此条件下得到的成曲糖化酶活力为926U/g,氨基态氮含量为0.450g/dL。研究结果为后续深入研究以高温花生饼制备花生酱奠定了基础。Use the peanut cake scraps produced by high temperature oil extraction as raw material,inoculate Aspergillus niger and Aspergillus oryzae to prepare finshed koji of peanut butter respectively. Use saecharifying enzyme activity and amino nitrogen content of finshed koji as basis to examine the effect of peanut cake dosage, koji making time and spore inoculation amount on preparation of finshed koji, and use orthogonal test to optimize the optimum process conditions of two kinds of strains. The results show that the best conditions of Aspergillusoryzae koji making are time of 44 h, spore inoculation amount of 4.40×10^8 per g, peanut cake dosage proportion of 80%, under such conditions, the saccharifying enzyme activity of finished koji is 905 U/g, amino nitrogen content is 0. 434 g/dL; the best conditions of Aspergillus niger koji making are time of 26 h, spore inoculation amount of 8.03×10^9 per g, peanut cake dosage proportion of 90%, under such conditions, the saccharifying enzyme activity of finished koil is 926 U/g, amino nitrogen content is 0. 450 g/dL. The results have provided foundation for the following study of using high-temperature peanut cake to prepare peanut butter.

关 键 词：花生饼 米曲霉 黑曲霉 制曲 

分 类 号：TS201.1[轻工技术与工程—食品科学]