| 鸭蛋酱的双菌种制曲工艺 |
| |
| 引用本文： | 丁琦,孙汉巨,赵红,朱兆娜,陈哲,石娟.鸭蛋酱的双菌种制曲工艺[J].食品科学,2011,32(23):197-200. |
| |
| 作者姓名： | 丁琦 孙汉巨 赵红 朱兆娜 陈哲 石娟 |
| |
| 作者单位： | 1.合肥工业大学生物与食品工程学院
2.合肥市第六中学 |
| |
| 基金项目： | 安徽省2008年重大科技专项(08010302085) |
| |
| 摘 要： | 将鸭蛋蛋液用动物蛋白水解酶酶解后，添加黄豆、面粉制作鸭蛋酱，并通过正交试验对鸭蛋酱制曲的条件进行优化。采用米曲霉与黑曲霉混合菌种制曲，并通过对制曲过程中蛋白酶活力变化的分析，确定混合菌种发酵鸭蛋酱的最佳制曲温度、制曲时间、鸭蛋添加量及米曲霉与黑曲霉的配比。结果表明：最佳制曲条件是制曲温度30℃，鸭蛋添加量30%，米曲霉与黑曲霉的质量比为3:1，制曲时间48h，在此条件下，蛋白酶的活力最高，达到1465.81U/g。
|
| 关 键 词： | 米曲霉 黑曲霉 双菌种 制曲 蛋白酶活力 |
Process Optimization for Making Double Mold Koji for Duck Egg Sauce |
| |
| DING Qi,SUN Han-ju,ZHAO Hong,ZHU Zhao-na,CHEN Zhe,SHI Juan.Process Optimization for Making Double Mold Koji for Duck Egg Sauce[J].Food Science,2011,32(23):197-200. |
| |
| Authors: | DING Qi SUN Han-ju ZHAO Hong ZHU Zhao-na CHEN Zhe SHI Juan |
| |
| Affiliation: | (1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China；
2. Hefei Sixth Middle School, Hefei 230061, China) |
| |
| Abstract: | Liquid whole duck egg was hydrolyzed by a special-purpose commercial multi-enzyme complex for the hydrolysis of animal proteins and then used to make duck egg sauce with the additions of soybean powder and wheat flour by koji fermentation.Mixed cultures containing Aspergillus oryzae and Aspergillus niger were employed for koji making.The koji-making conditions were optimized using orthogonal array design and neutral protease activity was measured during the process.The optimal koji-making conditions were de... |
| |
| Keywords: | Aspergillus oryzae Aspergillus niger double strains koji making protease activity |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
