影响豆酱制曲质量的因素及其优化控制.pdfVIP

2008 No．7 · 5O· Serial No．184 China Brewing Research Report 影响豆酱制曲质量的因素及其优化控制 吴建生 ，杜 林 ，陈祖佑 ，蓝少鹏 (1．仲恺农业技术学院轻工食品学院，广东 广州 510225；2．9鹏食品有限公司，广东 普宁 515300) 摘 要：通过L9(34)正交试验研究了米曲霉在制曲过程中温度、透气供氧和曲坯水分含量对分泌蛋白酶活力的影响，结果表明，三段温 度组合对蛋白酶活力影响达到显著水平。米曲霉接种后孢子萌发．菌丝生长．分泌酶三段的相应温度控制为32~C-34~C-32~C，坯料初 始水分为55％，制坯操作为接种后前期间歇通弱风然后过渡到连续通风供氧；曲坯面粉用蒸大豆的残余蒸汽杀菌和预糊化，不仅强 化了米曲霉生长优势，同时有效减少了杂菌污染，安全性高，制曲质量好。 关键词：米曲霉；优质制曲；蛋白酶活力 中图分类号：TQ925 文献标识码：A 文章编号：0254—5071(2008)07—0050-03 Factorsaffectingthequalityofsoy saucekoji andtheiroptimization wu Jiansheng ，DU Lin ，CHEN Zuyou ，LAN Shaopen~ (1．CollegeofLightIndustryandFoodScience,ZhongkaiAgricultural TechnicalInstitute, Guangzhou 510225,China；2．HuapengFoodCo．Ltd．，Puning515300,China) Abstract：The effects of temperature，aeration and moisture of brick shaped raw starter on the secreted protease activity in the process of soy sauce kojifromAspergillus oryzaewere studiedbykG4)orthogonal tests．Results showedthatthe combination ofthree—stagetemperatures reached(p O．05)significance level on the protease activity．After the inoculation of A．oryzae control the temperature of spore germination-mycelium growth．protease secretion at 32~C-34~C~32~C，water content ofthe raw material 55％and sporadic weak aeration in the early stage after inocul ation andthen transitionto continuous aerationleadtOthebest effects．Tests also showedthat steamingtheflourforthe raw starterwiththe residue steam fromthe soybraiseandpre—pasting strengthenedthegrowth ofA．oryzaeand effectively reducedthe pollution ofvariousbac~ria，SOthe safetyand qualityofthe soy saucekojiwerebothgood． Keywords：Aspergillusolyzae,quality starter-making，neutralprotease activity 豆酱的制曲和酱醅发酵是多种微生物与多种酶参与