摘要
为了提供米曲霉LZF-5在酿造方面的科学理论依据,以米曲霉LZF-5为研究对象,研究了制曲过程中原料配比、加水量、接种温度、接种量和翻曲温度等因素对曲的蛋白酶活力的影响,通过实验确定了最佳制曲条件,即采取2∶1的豆粕和二级粉为原料,加水量控制在50%,接种温度为35℃,接种量控制在0.5%,翻曲温度为38℃,其蛋白酶活力达到3 968μ/g。
Aspergillus oryzae was a kind of aerobic strain with high yield of complex enzyme,which was cultured easily and had an extensive application in fermentation for soy sauce, making soy paste and wine production. On the basis of Asp. LZF - 5, the influence of raw materials, water, inoculum temperature, inoeulum amount, koji - turning temperature on proteinase activity was discussed. The best conditions for koji -making were determined as the following： soybean meal and wheat flour are raw materials with the ratio of 2：1 ,the water - adding amount is within 50% limit, inoculum temperature is 35℃,the inoculum amount is within 0.5% , the koji -turning temperature is 38℃, and the proteinase activity was 3968μ/g.
出处
《江苏调味副食品》
2008年第2期15-18,共4页
Jiangsu Condiment and Subsidiary Food
关键词
米曲霉
蛋白酶活力
制曲
Aspergillus ory. aze
proteinase activity
koji - making
