薏仁碎米酱油制曲工艺的优化  

Optimization of soy sauce koji making with broken coix seed

作　　者：张丽 卢红梅 陈莉 常冬妹 ZHANG Li, LU Hong-mei, CHEN Li, CHANG Dong-mei(Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy, School of Liquor-making and Food Engineering, Guizhou University, Guiyang 55002)

机构地区：[1]贵州大学酿酒与食品工程学院、贵州省发酵工程与生物制药重点实验室,贵阳550025

出　　处：《食品科技》2018年第5期319-326,共8页Food Science and Technology

基　　金：贵州省科技计划(重大专项)项目(黔科合重大专项字[2014]6023子课题2-1项目);贵州省科技厅、贵州大学联合资金计划项目(黔科合LH字[2014]7674)

摘　　要：随着人们对营养与健康的重视,薏仁米作为药食同源的优质禾谷类食品,越来越受到人们的追捧。而薏仁米在加工过程中会产生大量的薏仁碎米,薏仁碎米具有与薏仁米接近的营养价值,不充分利用将造成薏仁米资源的浪费。酱油制曲中以薏仁碎米为淀粉质原料,对豆粕与薏仁碎米添加比例、米曲霉接种量、制曲温度、制曲时间等进行薏仁碎米酱油制曲工艺的优化。在单因素试验的基础上,通过响应面分析法,以蛋白酶酶活力为判定指标,最终确定的最佳制曲工艺条件为豆粕与薏仁碎米比例3:2、米曲霉接种量0.20%、制曲时间49.5 h、制曲温度34.5℃,蛋白酶活可达到2850.95 U/g,略低于常用的豆粕麸皮酱油曲(优化后蛋白酶活达3171.89 U/g),说明将薏仁碎米用于酱油酿造是可行的。With the development of society and the economy, more and more people pay attention to food nutriton and health. Coix seed is a kind of high quality food material with medicial function. coix seed is getting more and more popular. The broken coix seed has nutritional value close to that of coix seed. In the making of soy sauce, the ratio of soybean meal to broken coix seed, the inoculation amount of Aspergillus oryzae, the temperature of making koji and the time of making koji were optimized. On the basis of the single factor test, by the response surface analysis, with the protease activity as the determination index, the optimum technological conditions for making koji were as follow： the ratio of the soybean meal and the broken coix seed were 3：2, the inoculation amount of Aspergillus oryzae was 0.20%, the time of making koji was 49.5 h, the temperature of making koji was 34.5 ℃, and the activity of the protease could reach 2850.95 U/g, which was slightly lower than that used in common use（optimized protease activity reached 3171.89 U/g）. The result indicated that it was feasible to make soy sauce brewing with broken coix seed.

关 键 词：薏仁碎米 酱油 制曲 蛋白酶酶活力 

分 类 号：TS264.21[轻工技术与工程—发酵工程]