| 酱油生产中应用米曲霉和黑曲霉混合制曲的探索 |
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| 引用本文： | 李保英,姜佳丽,蒋予箭.酱油生产中应用米曲霉和黑曲霉混合制曲的探索[J].中国酿造,2011(12). |
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| 作者姓名： | 李保英 姜佳丽 蒋予箭 |
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| 作者单位： | 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310012 |
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| 基金项目： | 浙江省成果转化资金项目(2011D70044) |
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| 摘 要： | 该文考察了米曲霉和黑曲霉在单独制曲及混合制曲条件下,成曲的中性蛋白酶、酸性蛋白酶、糖化酶及孢子数,探讨了酱油多菌种制曲的可行性.实验以豆粕、麸皮为原料,以AS3.042米曲霉、AS3.350黑曲霉为菌种,探讨了2种制曲方式及不同配比制曲效果的影响.结果表明,米、黑曲霉分开制曲比混合接种制曲所得成曲效果好,米、黑曲霉分别以33℃制曲42h、48h得成品曲,再以2∶1混合所得成曲可获得较佳的酶活力,曲料总蛋白酶活力2748U/g与对照值相当,而酸性蛋白酶及糖化酶活力分别达712U/g、1090U/g,较对照分别提高55.8％、25.4％.
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| 关 键 词： | 双菌种制曲 分开制曲 混合制曲 |
Application of a mixed koji-making system by Aspergillus oryzae and Aspergillus niger in soy sauce production |
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| LI Baoying
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JIANG Jiali
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JIANG Yujian.Application of a mixed koji-making system by Aspergillus oryzae and Aspergillus niger in soy sauce production[J].China Brewing,2011(12). |
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| Authors: | LI Baoying JIANG Jiali JIANG Yujian |
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| Affiliation: | LI Baoying,JIANG Jiali,JIANG Yujian(College of Food Science and Biotechnology,Zhejiang Key Laboratory of Food Safe,Zhejiang Gongshang University,Hangzhou 310012,China) |
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| Abstract: | The neutral protease activity,acid protease activity,glucoamylase activity and the number of spores in separate koji-making and mixed koji-making by Aspergillus oryzae and Aspergillus niger were measured in this paper.The feasibility of multi-strains for soy sauce koji was discussed.The effects of using AS3.042 and AS3.350 as fermented culture on koji-making were investigated.The results showed that separate koji-making was better than mixed koji-making in all respects.The optimal koji-making conditions wer... |
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| Keywords: | two molds koji-making separated koji-making mixed koji-making |
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