复合酶协同发酵紫苏粕制备天然调味料的研究  

Study on the Preparation of Natural Seasoning by Complex Enzyme Synergistic Fermentation of Perilla Meal

作　　者：郝磊[1] 郝学财[1] 邓莉[1] 祖庆勇[1] 刘媛 周涛[1] HAO Lei HAO Xue-cai DENG Li ZU Qing-yong LIU Yuan ZHOU Tao(Tianjin Key Laboratory of Flavor Food Ingredients Enterprise, Tianjin Chunfa Biotechnology Group Co. , Ltd. , Tianjin 300300, Chin)

机构地区：[1]天津春发生物科技集团有限公司天津市风味食品配料企业重点实验室,天津300300

出　　处：《中国调味品》2017年第10期119-125,共7页China Condiment

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102105)

摘　　要：以紫苏粕为主要发酵原料,对米曲霉和黑曲霉制曲工艺进行了优化,在单因素实验基础上,根据Box-Benhnken响应面设计,建立了制曲温度、制曲时间和菌种比例作为影响因素与响应值酸性/中性蛋白酶酶活之间的回归方程模型,确定制曲工艺最优条件为制曲温度32℃,制曲时间30h,米曲霉和黑曲霉接种比2.5∶1,在此条件下成曲中性和酸性蛋白酶酶活分别为1572,1023U/g,与理论值基本相符。添加复合酶协同发酵,并与对照发酵组比较,发现复合酶发酵组中的总氮、氨态氮和还原糖含量及水解度均高于对照组,感官分析结果表明复合酶发酵组相比对照组风味较好。The koji prepared by A. oryzae and A. niger is optimized with perilla meal as fermentation material. The single factor experiment is used to set up the regression equation of prediction model about influence factors using Box-Benhnken response surface analysis, and the activities of acid protease and neutral protease are as response values. The results show that the optimum conditions of koji making are as follows, culture temperature is 32℃, culture time is 30 h, and ratio of A. oryzae and A. niger is 2.5 ： 1. Under the above conditions, the activities of neutral protease and acid protease are 1572 U/g and 1023 U/g respectively, which are equal to the predictable values. The content of total nitrogen, amino acid nitrogen, reducing sugar and degree of hydrolysis in synergistic fermentation group are higher than those of control group, and the results of sensory evaluation show that synergistic fermentation group possesses better taste.

关 键 词：米曲霉 黑曲霉 制曲 协同发酵 呈味物质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]