| QU3601米曲霉制曲工艺的探讨 |
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| 引用本文： | 刘井权,孙剑秋,朱瑞娉,汤晓君,张文华.QU3601米曲霉制曲工艺的探讨[J].中国酿造,2005(11):23-25. |
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| 作者姓名： | 刘井权 孙剑秋 朱瑞娉 汤晓君 张文华 |
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| 作者单位： | 齐齐哈尔大学,应用技术学院,黑龙江,齐齐哈尔,161006 |
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| 基金项目： | 黑龙江省教育厅科学技术研究项目(10541259) |
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| 摘 要： | 介绍了朝鲜族酱生产菌株QU3601米曲霉的制曲工艺。分析了种曲制备，大豆、面粉预处理，制曲条件等对成曲质量的影响。总结了提高成曲酶活力的方法，如制种曲时加入草木灰，浸泡大豆时加入冰醋酸，防止曲室冷凝水污染，制曲不宜多次翻曲等。
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| 关 键 词： | 米曲霉 原料处理 制曲条件 朝鲜酱 |
| 文章编号： | 0254-5071(2005)11-0023-03 |
| 修稿时间： | 2005年5月24日 |
Study on koji-making technique with Aspergillus oryzae QU360l |
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| LIU Jing-quan,SUN Jian-qiu,ZHU Rui-pin,TANG Xiao-jun,ZHANG WEN-hua.Study on koji-making technique with Aspergillus oryzae QU360l[J].China Brewing,2005(11):23-25. |
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| Authors: | LIU Jing-quan SUN Jian-qiu ZHU Rui-pin TANG Xiao-jun ZHANG WEN-hua |
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| Abstract: | This paper mainly introduced the koji-making process of Korea paste with Aspergillus oryzae QU3601.The effect of koji-making,preparation of soybean and wheat flour,and koji-making condition and process on the quality of koji was analyzed in detail.The method to improve the enzyme activity of koji was summed up,such as adding plant ash during koji-making;adding glacial acetic acid when soaking soybean,preventing the pollution of condensate,and reducing the frequency of turning the koji,and so on. |
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| Keywords: | Aspergillus oryzae raw material treatment koji-making condition Korea paste |
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