基于肉品调料的甜面酱米曲霉菌种制曲条件与酶活力研究  

Study on Koji-Making Conditions and Enzyme Activity of Aspergillus oryzae in Sweet Soybean Paste Based on Meat Seasonings

作　　者：文永平 肖龙泉[1] 周琳[1] 邓静[2] 王俊丁[1] 孟凡冰[1] 刘达玉[1] WEN Yong-ping;XIAO Long-quan;ZHOU Li;DENG Jin;WANGJun-ding;MENG Fan-bing;LIU Da-yu(School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Culinary Science in Institutions of Higher Education of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100

出　　处：《中国调味品》2023年第6期41-46,共6页China Condiment

基　　金：四川省科技计划项目(2021YFN0057,2021YFN0008,2022YFS0514);烹饪科学四川省高等学校重点实验室资助项目(PRKX2021Z08)。

摘　　要：近年来,基于甜面酱基料的酱肉调料、烤肉调料、炒肉调料的产业化,对甜面酱的感官品质和发酵菌种提出了更高的要求,生产急需制备糖化酶活力更高的成曲。以从酱油园选育的菌株米曲霉A3-U8为制曲菌种,采用响应面试验设计方案,研究了制曲时间、制曲温度、制曲湿度、菌粉接种量等因素对成曲酶活的影响。结果表明,米曲霉A3-U8的最优培养条件为制曲时间47.5 h、制曲温度32.2℃、制曲湿度90.0%、菌粉接种量4.9×10^(6)个/g。此条件下曲料糖化酶活为972 U/g干基,中性蛋白酶活为232 U/g干基。该种曲在实践中应用,显著缩短了甜面酱生产的水解时间,为开发浓香型高色度甜面酱提供了前期酶解成曲保障。In recent years,the industrialization of sauced meat seasoning,barbecue seasoning and fried meat seasoning based on the sweet soybean paste basic material has put forward higher requirements for the sensory quality and fermentation strains of sweet soybean paste,and it is urgent to prepare finished koji with higher glucoamylase activity in production.With the strain Aspergillus oryzae A3-U8 selected from soy sauce garden as the koji-making strain,the effects of koji-making time,koji-making temperature,koji-making humidity and inoculation amount of bacterial powder on the enzyme activity of finished koji are studied by response surface test design scheme.The results show that the optimal culture conditions of Aspergillus oryzae A3-U8 are koji-making time of 47.5 h,koji-making temperature of 32.2℃,koji-making humidity of 90.0%and the inoculation amount of bacterial powder of 4.9×10^(6)/g.Under such conditions,the glucoamylase activity of koji is 972 U/g dry basis and the neutral protease activity is 232 U/g dry basis.The application of this kind of koji in practice has significantly shortened the hydrolysis time of sweet soybean paste production,and provided a guarantee of enzymatic hydrolysis of finished koji for the development of strong-flavor and high-chroma sweet soybean paste in the early stage.

关 键 词：肉品调料 甜面酱 酱油 米曲霉 制曲 糖化酶 

分 类 号：TS264.24[轻工技术与工程—发酵工程]