响应面优化茶树菇发酵调味料的制曲工艺  

Optimization of Koji-Making Technology of Agrocybe aegerita Fermented Seasoning by Response Surface Methodology

作　　者：惠靖茹 程洋洋 黄占旺[1] HUI Jing-ru;CHENG Yang-yang;HUANG Zhan-wang(Key Laboratory of Natural Product and Functional Food in Jiangxi Province,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西省天然产物与功能食品重点实验室,南昌330045

出　　处：《中国调味品》2022年第4期97-101,116,共6页China Condiment

基　　金：江西现代农业科研协同创新专项(JXXTCX201803-04)。

摘　　要：制曲是发酵产品的重要环节,成曲的质量对后续的发酵具有重要的影响。茶树菇发酵调味料的制曲工艺是以米曲霉As3.042作为菌种,一定质量比例的糯米粉和黄豆粉作为原料,以所测得成曲中的蛋白酶活力、淀粉酶活力和纤维素酶活力结果作为评价指标,对单因素进行筛选。在单因素试验的基础上,筛选出对其影响显著的3个单因素进行响应面试验设计,得到最优的制曲条件。结果表明,茶树菇发酵调味料的最优制曲工艺是原料质量比(糯米粉∶黄豆粉)3.3∶1.7、接种量0.3%、润水量52.9%、培养温度30℃、培养时间48 h,在此条件下测得成曲中蛋白酶活力为5118.16 U/g。该研究结果对茶树菇调味料后续的发酵工艺研究具有积极的指导意义。Koji making is an important part of fermented products,and the quality of koji has an important influence on the subsequent fermentation.The koji making process of Agrocybe aegerita fermented seasoning is taking Aspergillus oryzae As3.042 as the strain and a certain mass ratio of glutinous rice flour and soybean flour as the raw materials,and the results of protease activity,amylase activity and cellulase activity detected in finished koji are used as the evaluation indexes to screen single factor.On the basis of single factor test,three single factors that have significant effects on them are screened out and the response surface test is designed to obtain the optimal koji making conditions.The results show that the optimal koji making process for Agrocybe aegerita fermented seasoning is that the raw material mass ratio(glutinous rice flour∶soybean flour)is 3.3∶1.7,the inoculation amount is 0.3%,the water quantity is 52.9%,the cultivation temperature is 30℃and the cultivation time is 48 h.Under these conditions,the protease activity in the finished koji is measured to be 5118.16 U/g.The results of this research have positive guiding significance for the follow-up fermentation process research on Agrocybe aegerita fermented seasoning.

关 键 词：茶树菇 制曲 米曲霉 蛋白酶活力 响应面 

分 类 号：TS264.2[轻工技术与工程—发酵工程]