响应面法优化高产糖化酶的黑曲霉突变菌株制备糯米酒酒曲工艺研究  

Aspergillus niger of High Yield γ-Amylase for Composite Starter for Glutinous Rice Wine by Response Surface Methodology

作　　者：崔敬爱[1] 邵智韬 徐岩 戴碧玮 庄若岩 曹勇[1] 陈海燕 陈晓平[1] CUI Jin-gai;SHAO Zhi-tao;XU Yan;DAI Bi-wei;ZHUANG Ruo-yan;CAO Yong;CHEN Hai-yan;CHEN Xiao-ping(College of Food Science and Engineering,Jilin Agricultural University, Changchun Jilin 130118, China;Changchun University of Science and Technology,Changchun Jilin 130600,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]长春科技学院,吉林长春130600

出　　处：《食品与发酵科技》2018年第3期101-105,共5页Food and Fermentation Science & Technology

基　　金：吉林省重点科技攻关项目(20160204021NY)

摘　　要：本文利用经电子束辐照后高产糖化酶的黑曲霉突变菌,复合Q303米根霉制曲。根据单因素实验结果,通过响应面法优化制备糯米酒酒曲工艺。结果表明:在制曲温度29.7℃、制曲时间50.6h、接种量0.18%、黑曲霉与米根霉菌种配比(质量比)1.09∶1条件下,酒曲的糖化力为580.1mg/g·h,多项验证实验值在95%的置信区间内,符合预测值。In order to improve the saccharifying power of distiller＇s yeast, make use of the Aspergillus niger of high yield γ-Amylase that through a electron beam irradiation, and mix the Q303 Rhizopus oryzae to Koji-making. according to the single factor experiment, make of the recombination koji-making technology that it＇s depend on the Box-Behnken method. The result suggest that, when the Koji-making temperature is 29.72, Koji-making time is 50.57 h, Inoculum size is 0.18 percent,and the mass ratio（Aspergillus niger： Rhizopus oryzae） is 1.09∶1,then the diastatic power of koji is 569 mg/g·h, which was consistent with the actual values in the correspond in interval of 95 percent, the predictive method is feasible in practice.

关 键 词：黑曲霉 米根霉 γ-淀粉酶 酒曲 响应面分析 

分 类 号：TS261.15[轻工技术与工程—发酵工程]