一种生麸曲的制作工艺  

A Processing Technology of Raw Bran Koji

作　　者：刘占 Liu Zhan(Guangdong Meiweixian Flavouring Food Co.,Ltd.,Zhongshan 528437,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528437

出　　处：《现代食品》2020年第13期56-58,共3页Modern Food

摘　　要：本研究通过对麸曲的制作工艺进行研究,确定了一种生麸曲的制作工艺,接种米曲霉,添加30%稻壳,控制水分50%,培养温度32~37℃,培养48 h即可。与熟麸曲相比,糖化力、蛋白酶活等指标相近,制作工艺更加简单,可以直接应用到酒类发酵和固态醋发酵中。Through the study on the processing conditions of Bran koji, a kind of raw Bran koji production technology was determined. The inoculation of Aspergillus oryzae, adding 30% rice husk, controlling water content 50%, culture temperature 32 ~ 37 ℃, culture for 48 h. Compared with the cooked Bran koji, the saccharifying power and protease activity are similar, and the production process is more simple. It can be directly applied to wine fermentation and solid-state vinegar fermentation.

关 键 词：麸曲 生料发酵 糖化力 

分 类 号：TS26[轻工技术与工程—发酵工程]