发酵鸡蛋酱制曲菌种、原料配方及工艺参数优化  

Koji Making Strains and Raw Material Formula for Fermented Egg Pasteand Process Parameters Optimization

作　　者：王泽琳 仝其根 吕莹 王宗义 郭慧园 Wang Zelin;Tong Qigen;LüYing;Wang Zongyi;Guo Huiyuan(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206;Beijing Laboratory for Food Quality and Safety,Beijing 102206;Beijing Engineering Center for Egg Safety Production and Processing,Beijing 102206;Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides,Beijing 102206;College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]食品质量与安全北京实验室,北京102206 [3]蛋品安全生产与加工北京市工程研究中心,北京102206 [4]农产品有害微生物及农残安全检测与控制北京市重点实验室,北京102206 [5]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2022年第5期200-210,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划重点专项(2018YF DO400305)。

摘　　要：以感官评价结果为依据,采用单因素实验初步确定发酵鸡蛋酱制曲菌种及原料配方。结果表明:当制曲菌种为米曲霉与酿酒酵母、蛋坯原料为80%的全蛋液+20%的黑豆粉时,酱曲的风味最好,具有橄榄菜味及淡淡的咸蛋黄味。选择蒸坯时间、蛋坯中的水分含量、制曲时间3个因素为自变量,以蛋白酶活力为指标,利用响应面法优化的制曲工艺条件是:蒸坯时间41 min、蛋坯中水分含量66.1%、制曲时间50 h,酱曲中蛋白酶的活力最高为5797 U/g。本研究结果为鸡蛋酱产品的开发提供可行的方案。Based on the results of sensory evaluation,single factor test was used to determine the koji making strains and the formula of raw materials for good flavor.The results showed that when koji-making strains were Aspergillus oryzae and Saccharomyces cerevisiae,raw materials were 80%egg liquid and 20%black bean powder,the flavor of koji was the best,and it had olive and vegetable flavor and slight salted egg yolk flavor.The time of steaming,the moisture content and the time of koji making were selected as independent variables,the activity of protease was taken as an index,Box-Behnken was used to optimize the koji-making process.The results showed that when the steaming egg curd time was 41 min,the moisture content in egg curd was 66.1%,and the koji ferment time was 50 h,the highest protease activity in egg koji was 5797 U/g.The study has found a feasible scheme for the development of egg sauce products.

关 键 词：鸡蛋酱 制曲 米曲霉 酿酒酵母 蛋白酶活力 感官评价 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]