玉米浆处理液对提高厚层通风制曲质量工艺的探讨  

Discussion on Improving the Quality of Koji Making by Thick-Layer Ventilative Cultivation with Corn Steep Liquor Treatment Solution

作　　者：祖彬[1] 李鸿瑞 李峰 王晓燕 ZU Bin;LI Hong-rui;LI Feng;WANG Xiao-yan(College of Light Industry and Textile,Qiqihar University,Qiqihar 161000,China;College of Life Science and Agriculture&Forestry,Qiqihar University,Qiqihar 161000,China;Qiqihar Zhenghongde Food Co.,Ltd.,Qiqihar 161000,China;College of Food and Biological Engineering,Qiqihar University,Qiqihar 161000,China)

机构地区：[1]齐齐哈尔大学轻工与纺织学院,黑龙江齐齐哈尔161000 [2]齐齐哈尔大学生命科学与农林学院,黑龙江齐齐哈尔161000 [3]齐齐哈尔正弘德食品有限公司,黑龙江齐齐哈尔161000 [4]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161000

出　　处：《中国调味品》2022年第3期126-128,共3页China Condiment

基　　金：黑龙江省教育厅科学技术研究项目(LTSW201703)。

摘　　要：玉米浆处理液是玉米浸泡水浓缩液经过中和、除杂等工艺得到的一种能提高酱油厚层通风制曲质量的含有大量氨基酸的米曲霉促长液。在酱油制曲时,添加2%的玉米浆处理液能缩短米曲霉前期发芽时间,抑制杂菌的繁殖,提高了厚层通风制曲的酶活力,增加了原料蛋白质的利用率,文章重点介绍了玉米浆处理液的厚层通风制曲工艺操作要点。Corn steep liquor treatment solution(CSL-TS)is a kind of Aspergillus oryzae growth-promoting liquid containing a lot of amino acids,which can improve the quality of thick-layer ventilative cultivation of soy sauce by means of neutralization and impurity removal of corn soaking water concentrated solution.In the koji making process of soy sauce,adding 2%CSL-TS could shorten the early germination time of Aspergillus oryzae,inhibit the reproduction of hybrid bacteria,improve the enzyme activity of making koji by the thick-layer ventilative cultivation,and increase the utilization rate of raw material protein.In this paper,the operation key points of thick-layer ventilative cultivation process for corn steep liquor treatment solution are introduced emphatically.

关 键 词：玉米浆处理液 制曲 厚层通风制曲 操作要点 

分 类 号：TS201.1[轻工技术与工程—食品科学]