响应面法优化银杏豆酱的制曲工艺

为了制备银杏豆酱，以黄豆、面粉、银杏为原料，选用米曲霉（Aspergillus oryzae）As3.042进行制曲。以蛋白酶活力为评价指标，对原料（银杏∶面粉）质量比、米曲霉添加量、制曲时间、制曲温度进行单因素试验优化，并在单因素试验的基础上对银杏豆酱的制曲工艺进行响应面优化。结果表明，银杏豆酱的最优制曲工艺条件为银杏与面粉质量比4∶1、米曲霉添加量0.9%、制曲时间44 h、制曲温度30℃。在此优化条件下，成曲蛋白酶活力为305.96 U/g。

Optimization of koji-making technology of ginkgo soybean paste by response surface methodology

In order to prepare ginkgo soybean paste, using soybean flour and ginkgo as raw materials, koji was prepared by Aspergillus oryzae As3.042. Using protease activity as evaluation index, the raw material (ginkgo ∶ flour) mass ratio, A. oryzae inoculum, koji-making time and temperature were optimized by single factor experiments. On that basis, the koji-making technology of ginkgo soybean paste was optimized by response surface methodology. The results showed that the optimal koji-making technology conditions of ginkgo soybean paste were as follows: mass ratio of ginkgo and flour 4∶1, A. oryzae inoculum 0.9%, koji-making time 44 h and temperature 30 ℃. Under the optimal conditions, the activity of the koji protease was 305.96 U/g.