香菇酱油制曲工艺的优化  

Optimization of Koji-Making Technology of Lentinus edodes Soy Sauce

作　　者：赵杨杨 于贞[1] ZHAO Yang-yang;YU Zhen(School of Life Science,Yantai University,Yantai 264005,China)

机构地区：[1]烟台大学生命科学学院,山东烟台264005

出　　处：《中国调味品》2023年第2期115-119,共5页China Condiment

基　　金：山东省自然科学基金项目(ZR2020MC038)。

摘　　要：以豆粕、小麦、烘干粉碎的香菇为原料制备香菇酱油成曲,研究成曲润水量、经过香菇驯化后的米曲霉AS3.042接种量、香菇添加量和制曲时间4个因素对香菇酱油成曲中性蛋白酶活性的影响,通过正交试验优化了制曲工艺。研究结果表明,对成曲中性蛋白酶活性影响从大到小依次为接种量>香菇添加量>制曲时间>润水量。香菇酱油制曲工艺最佳条件为米曲霉接种量0.8×10^(6)个/g、香菇添加量3%(质量比)、制曲时间54 h、成曲润水量54%(质量比)。在此优化条件下发酵的香菇酱油成曲的中性蛋白酶活性可达4 414.31 U/g干曲。Soybean meal, wheat, dried and crushed Lentinus edodes are used as the raw materials to prepare Lentinus edodes soy sauce finished koji. The effects of four factors, including the amount of finished koji moistening water, the inoculation amount of Aspergillus oryzae AS3.042 after domestication with Lentinus edodes, the addition amount of Lentinus edodes and koji-making time on the activity of neutral protease in Lentinus edodes soy sauce finished koji are studied, and the koji-making technology is optimized by orthogonal test. The results show that the primary and secondary order of the effect on the activity of neutral protease in finished koji is inoculation amount>Lentinus edodes addition amount>koji-making time>moistening water amount. The optimum conditions for koji-making technology of Lentinus edodes soy sauce are as follows: the inoculation amount of Aspergillus oryzae is 0.8×10^(6)/g, the addition amount of Lentinus edodes is 3%(mass ratio), the koji-making time is 54 h and the amount of finished koji moistening water is 54%(mass ratio). Under the optimized conditions, the activity of neutral protease activity in the fermented Lentinus edodes soy sauce finished koji could reach 4 414.31 U/g dry koji.

关 键 词：香菇酱油 成曲 中性蛋白酶酶活 正交试验 

分 类 号：TS264.21[轻工技术与工程—发酵工程]