一种复配麸皮培养基的酱油种曲培养工艺  

A Culture Process of Soy Sauce Seed Koji with Compounding Bran Medium

作　　者：闫景勇 刘建华 董攀登 杨振鹏 YAN Jingyong;LIU Jianhua;DONG Pandeng;YANG Zhenpeng(Guangdong Chubang Food Co.,Ltd.,Yangjiang 529500,China)

机构地区：[1]广东厨邦食品有限公司,广东阳江529500

出　　处：《食品安全导刊》2023年第22期135-139,共5页China Food Safety Magazine

摘　　要：麸皮颗粒大小比例对种曲质量有较大的影响。试验以米曲霉3.042为菌种,研究了麸皮复配比例与复配方式对种曲质量的影响,结果表明,采用粗片状麸皮∶粉状麸皮的质量比为90∶10或者粗片状麸皮∶细片状麸皮∶粉状麸皮的质量比为(60~70)∶(25~35)∶5(总量为100质量份)的复配比例,并以粗片状麸皮先与水混匀,再与细片状麸皮、粉状麸皮混合的复配方式制备复配麸皮培养基,而后进行种曲培养,所得种曲的干基孢子数可达到110亿个/g,发芽率可在90%以上,感官黄绿、均匀、孢子多、无夹心,品质优良且稳定。The ratio of big and small bran has a larger influence on the quality of seed koji.The test was using Aspergillus oryzae 3.042 as the strain,the effects of compounding ratio and compounding method of bran on the quality of seed koji were studied.The results showed that the mass ratio of coarse flaky bran∶powdered bran was 90∶10 or coarse flaky bran∶fine flaky bran∶powdered bran mass ratio was(60~70)∶(25~35)∶5(total amount of 100 mass parts),the compounding bran medium was prepared by mixing coarse flake bran with water first,and then mixing with fine flake bran and powdered bran,then the seed koji is cultured.The number of dried basospore was 11 billion/g,and the germination rate was more than 90%,the sensory was yellow-green,uniform,many spores,non sandwich,excellent and stable quality.

关 键 词：复配麸皮 种曲培养基 种曲生产 种曲夹心 

分 类 号：TS264.21[轻工技术与工程—发酵工程]