种曲工艺参数优化及其在酱油生产中的应用  

Optimization of Process Parameters of Seed Koji and Its Application in Soy Sauce Production

作　　者：王惠芳 樊君 荣秋亮 罗红刚 刘书亮[1] WANG Hui-fang;FAN Jun;RONG Qiu-liang;LUO Hong-gang;LIU Shu-liang(College of Food Science,Sichuan Agricultural University,Ya'an 625014,China;Qianhe Flavor Industry Food Co.,Ltd.,Meishan 620010,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]千禾味业食品股份有限公司,四川眉山620010

出　　处：《中国调味品》2019年第3期18-21,30,共5页China Condiment

摘　　要：为了确定种曲机培养种曲的最佳工艺条件,以中科3.951米曲霉菌种为研究对象,以孢子数为种曲质量评价指标,研究培养条件与种曲质量的关系。单因素和正交试验结果显示:风量对种曲质量的影响最大,补水量和酵母抽提物的用量次之,润水量的影响相对较小。100kg种曲机培养种曲的最优条件为:润水量110%,风量2m3/h,补水量70L/罐,酵母抽提物用量2.5%。最优条件下种曲孢子数可达100亿个/g(以干基计)以上,改善了酱油品质。In order to determine the optimum technological conditions of seed koji machine for preparing seed koji,Aspergillus oryzae 3.951 is used,and the spore number is used as the quality evaluation index of seed koji to study the relationship between the culture condition and the quality of seed koji.The results of single factor and orthogonal test show that the air volume has the greatest influence on the quality of seed koji,followed by the amount of hydration water and the amount of yeast extract,and the effect of the amount of water infiltration is relatively small.The optimum conditions for cultivating seed koji using100 kg seed koji machine are as follows:water content is110%,air volume is 2 m^3/h,water replenishment is 70 L/can,and yeast extract amount is 2.5%.Under the optimized conditions,the number of spores of seed koji can reach10 billion/g(dry basis)or more,and the quality of the brewed soy sauce is obviously improved.

关 键 词：种曲 酱油 米曲霉 

分 类 号：TS264.21[轻工技术与工程—发酵工程]