全豌豆固体制曲的工艺优化  

Optimization of the Koji Making Technology of Solid Whole Peas

作　　者：杨文君 相欢 段杉[1] 崔春[2] YANG Wen-jun;XIANG Huan;DUAN Shan;CUI Chun(College of Food Science,South China Agricultural University,Guangzhou 510642,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南农业大学食品学院,广州510642 [2]华南理工大学食品科学与工程学院,广州510640

出　　处：《中国调味品》2022年第4期1-5,共5页China Condiment

基　　金：国家重点研发计划(2016YFD0400803)。

摘　　要：采用固体全豌豆混合面粉作为制曲基料,加入米曲霉培养一定时间,通过评价成曲的中性蛋白酶和淀粉酶活性等指标,研究了豌豆面粉比、豌豆蒸料时间、接种量以及制曲时间对豌豆成曲酶活性的影响。结果表明,全豌豆固体制曲的最优工艺为豌豆和面粉比100∶10、豌豆蒸料时间15 min、接种量0.8‰、制曲时间44 h、制曲温度30℃、湿度90%。在此条件下,中性蛋白酶活和淀粉酶活分别高达1221.6 U/g和85.2 U/g。在此最优工艺下制得的成曲进行发酵后的样品具有显著的咸、鲜、甜等风味,并且发酵24 h的产物肽分子量主要在100~500 Da,该研究为后续制备新型呈味基料以及豌豆的高值化利用提供了研究基础。Solid whole peas mixed with flour are used as the basic material for koji making,and Aspergillus oryzae is added to culture for a certain time,the effects of ratio of peas to flour,peas steaming time,inoculation amount and koji making time on the enzymatic activity of pea finished koji are studied by evaluating the activities of neutral protease and amylase of finished koji.The results show that the optimal koji making technology of solid whole peas is as follows:the ratio of peas to flour is 100∶10,the peas steaming time is 15 min,the inoculation amount is 0.8‰,the koji making time is 44 h,the koji making temperature is 30℃,the humidity is 90%.Under these conditions,the neutral protease activity and amylase activity are as high as 1221.6 U/g and 85.2 U/g respectively.Under the optimal process,the fermented samples have obvious saltiness,umami and sweetiness,and the molecular weight of the peptides of the products fermented for 24 h is mainly 100~500 Da,which has provided a research basis for the subsequent preparation of new flavor basic materials and the high-value utilization of peas.

关 键 词：固体制曲 中性蛋白酶活 淀粉酶活 发酵 呈味特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]