花生粕酱油制曲工艺条件优化

以花生粕、小麦麸皮为原料制备花生酱油成曲，研究花生粕与小麦麸皮质量比、米曲霉（Aspergillus oryzae）As3.042接种量、制曲温度和制曲时间4个因素对花生粕酱油成曲中性蛋白酶酶活的影响，并通过单因素试验和响应面试验优化制曲工艺。结果表明，对中性蛋白酶活影响程度从大到小依次为制曲温度＞接种量＞原料质量比＞制曲时间。花生酱油成曲的最佳制曲工艺条件为：花生粕与小麦麸皮质量比8∶2，米曲霉接种量0.65%，制曲温度32 ℃、制曲时间24 h。在此优化条件下，成曲中性蛋白酶活为（2 493.67±7.70） U/g，酸性蛋白酶活为（596.84±23.12） U/g、糖化酶活为（29.91±2.63） U/g、淀粉酶活为（882.85±32.63） U/g、纤维素酶活为（11.72±3.69） U/g。

Optimization of koji-making technology of peanut meal sauce

Using peanut meal and wheat bran as raw materials to prepare peanut soy sauce koji, the effects of 4 factors of peanut meal and wheat bran mass ratio, Aspergillus oryzae AS3.042 inoculum, koji-making temperature and time on the activity of neutral protease in peanut meal sauce koji were studied, and the koji-making process was optimized by single factor tests and response surface optimization tests. The results showed that the effect on neutral protease activity in order was: koji-making temperature＞inoculum＞raw material mass ratio＞koji-making time. The optimum koji-making process conditions for peanut sauce koji were as follows: peanut meal and wheat bran mass ratio 8∶2, A. oryzae inoculum 0.65%, koji-making temperature 32 ℃ and time 24 h. Under these optimized conditions, the neutral protease activity of koji was (2 493.67±7.70) U/g, acid protease activity was (596.84±23.12) U/g, glucoamylase activity was (29.91±2.63) U/g, amylase activity was (882.85±32.63) U/g, cellulase activity was (11.72±3.69) U/g.