响应面法优化银杏豆酱的制曲工艺  

Optimization of koji-making technology of ginkgo soybean paste by response surface methodology

作　　者：王丽君 王彩霞 曹俊杰 喻静 金兰菲 杭晨竹 蒋长兴 WANG Lijun;WANG Caixia;CAO Junjie;YU Jing;JIN Lanfei;HANG Chenzhu;JIANG Changxing(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huaian 223000,China)

机构地区：[1]淮阴工学院生命科学与食品工程学院,江苏淮安223000

出　　处：《中国酿造》2023年第3期174-178,共5页China Brewing

基　　金：江苏省苏北科技专项(XZ-SZ202028)。

摘　　要：为了制备银杏豆酱,以黄豆、面粉、银杏为原料,选用米曲霉(Aspergillus oryzae)As3.042进行制曲。以蛋白酶活力为评价指标,对原料(银杏∶面粉)质量比、米曲霉添加量、制曲时间、制曲温度进行单因素试验优化,并在单因素试验的基础上对银杏豆酱的制曲工艺进行响应面优化。结果表明,银杏豆酱的最优制曲工艺条件为银杏与面粉质量比4∶1、米曲霉添加量0.9%、制曲时间44 h、制曲温度30℃。在此优化条件下,成曲蛋白酶活力为305.96 U/g。In order to prepare ginkgo soybean paste,using soybean flour and ginkgo as raw materials,koji was prepared by Aspergillus oryzae As3.042.Using protease activity as evaluation index,the raw material(ginkgo∶flour)mass ratio,A.oryzae inoculum,koji-making time and temperature were optimized by single factor experiments.On that basis,the koji-making technology of ginkgo soybean paste was optimized by response surface methodology.The results showed that the optimal koji-making technology conditions of ginkgo soybean paste were as follows:mass ratio of ginkgo and flour 4∶1,A.oryzae inoculum 0.9%,koji-making time 44 h and temperature 30℃.Under the optimal conditions,the activity of the koji protease was 305.96 U/g.

关 键 词：银杏 豆酱 制曲 蛋白酶活力 

分 类 号：TS264.2[轻工技术与工程—发酵工程]