液态麦曲配方研究

以粉碎的小麦为原料对液态麦曲制作工艺进行了研究，将粉碎的小麦加水调浆并进行碳源、氮源及无机盐调配后接种黑曲霉，恒温振荡培养一段时间制成液态小麦曲。以液体曲的糖化力为评价指标，采用单因素试验和正交试验优化了液态制曲的配方。结果表明，当可溶性淀粉添加量为12 mg/mL、NaNO3添加量2 mg/mL、KH2PO4添加量2 mg/mL、MgSO4添加量0.4 mg/mL时，液态麦曲具有最高糖化力，且在此条件下制作的液态麦曲具有曲香浓郁和流动性好的特点。

Research on formula of liquid wheat koji

With crushed wheat as raw material, the process of liquid wheat koji was studied. The crushed wheat was added with water, blended with carbon source and nitrogen source, and then inoculated with Aspergillus niger. After shaking cultivation at constant temperature for a period of time, the liquid wheat koji could be made. Using the saccharifying power of liquid wheat koji as evaluation index, the formula of liquid wheat koji was investigated through single factor and orthogonal test. The results showed that the koji had the strongest saccharifying power when the soluble starch, NaNO3, KH2PO4 and MgSO4 addition in order was 12 mg/ml, 2 mg/ml, 2 mg/ml, 0.4 mg/ml, respectively. The koji had nice flavor and good liquidity in this condition.