酱油种曲四阶段培养法及其在圆盘制曲中的应用研究  

Research on the Four-Stage Culture Method of Soy Sauce Koji and Its Application in Disc Koji Making

作　　者：闫景勇 刘建华 阮冲冲 李洁珠 YAN Jingyong;LIU Jianhua;RUAN Chongchong;LI Jiezhu(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：《现代食品》2023年第15期68-72,共5页Modern Food

摘　　要：本研究在常规酱油种曲培养三阶段后增加种曲预处理期,使成熟种曲的孢子在种曲机内达到发芽状态而获得制曲菌种,再将其接种至原料并进行圆盘制曲。结果表明,在第4阶段培养时,使用含10%头油的加湿水、加湿量为200 mL·min^(-1)、0~4 h不通风、4 h后以4~6 m^(3)·h^(-1)持续通风的工艺条件,培养10~12 h获得制曲菌种,该方法可使制曲菌种孢子的发芽率达到90%以上;将制曲菌种用于圆盘制曲中,在大曲培养至32~34 h时,其大曲中性蛋白酶活力>1500 U·g^(-1)、酸性蛋白酶活力>300 U·g^(-1),蛋白酶活力处于优良水平,大曲感官无酸曲/花曲、孢子适中/不多,且可使制曲时间缩短8~10 h,从而提升了大曲品质,并大大降低了圆盘制曲的能耗成本。In this study,after three stages of conventional soy sauce koji culture,the seed koji pretreatment period was added,the spores of mature seed koji are made to reach the germination state in the seed koji machine to obtain koji making strains,it is then inoculated to the raw material and disc koji making is performed.The results showed that at the fourth stage of culture,the process conditions of using humidified water containing 10%soy sauce liquor,humidification amount of 200 mL·min^(-1),0~4 h without ventilation,and continuous ventilation at 4~6 m^(3)·h^(-1)after 4 h,cultivate for 10~12 h to obtain koji making strains,the method can make the germination rate of spores of koji making strains reach more than 90%;the koji making strains are used in disc koji making,when Daqu is cultured to 32~34 h,its Daqu neutral protease activity>1500 U·g^(-1)and acid protease activity>300 U·g^(-1),protease activity is at an excellent level,Daqu sensory no acid koji/multi-color koji and spores are moderate/not much,and can shorten the koji making time by 8~10 h,thereby improving the quality of Daqu and greatly reducing the energy consumption cost of disc koji making.

关 键 词：酱油种曲 四阶段培养法 圆盘制曲 酸曲 花曲 

分 类 号：TS201.3[轻工技术与工程—食品科学]