响应面优化香菇柄发酵酱糕的制曲工艺

为了制备香菇柄发酵酱糕，以糯米、黄豆为原料，选用米曲霉（Aspergillus oryzae）As3.042进行制曲。以蛋白酶活力、淀粉酶活力、纤维素酶活力为评价指标，对原料比（糯米∶黄豆）、接种量、培养时间、培养温度进行单因素试验优化，并在单因素试验的基础上对发酵酱糕的制曲工艺进行响应面优化。结果表明，香菇柄发酵酱糕的制曲最优条件为糯米与黄豆质量比2∶3、米曲霉接种量0.8%、培养时间48 h、培养温度30 ℃，此条件下优化后的成曲蛋白酶活力为2 625.48 U/g。

Optimization ofkoji making technology of fermented paste cake with mushroom stalk by response surface methodology

In order to prepare fermented paste cake with mushroom stalk, using glutinous rice and soybean as raw materials, koji was made by Aspergillus oryzae As3.042. Using protease activity, amylase activity, cellulose enzyme activity as the evaluation indexes, the raw material ratio(glutinous rice ∶soybean),inoculum, cultivation time and temperature were optimized by single factor experiments. On that basis, the koji making process of fermented paste cake was optimized by response surface methodology. The results showed that the optimal koji making conditions of fermented paste cake with mushroom stalk were mass ratio of glutinous rice and soybean 2∶3, A. oryzae inoculum 0.8%, incubation time 48 h and temperature 30 ℃. After optimization, the activity of the koji protease was 2 625.48 U/g.