摘要
对麸曲制备工艺进行优化,选取桔粉添加量、培养温度、培养时间和麸曲含水率作为影响因素,先进行单因素试验,然后进行正交试验分析找到麸曲制备工艺的最优组合为:桔粉添加量17.5%、培养温度35℃、培养时间3d、麸曲含水率55%。在此基础上测定成品麸曲的各项指标:麸曲含水率13.86%,酸度3.50,糖化酶的活力940.8U/g,淀粉酶的活力4243U/g,残糖含量0.375%。
The preparation conditions of the bran koji including the orange powder content, temperature, incubation time and moisture content were optimized using one-single factor and orthogonal experiment in this paper. The optimal conditions were as followed： the orange powder dosage 17.5%, fermentation temperature 35℃, fermentation time 3d and the moisture content 55%. Under these conditions, the moisture content reached 13.86%. The acidity of the bran koji and the glucoamylase activity were 3.50 and 940.8U/g, respectively. The activity of amylase was 4243U/g and the residual sugar content was 0.375%.
出处
《中国酿造》
CAS
北大核心
2010年第11期62-65,共4页
China Brewing
基金
贵州省贵阳市科技局工业攻关项目([2009]筑科2合同字第1-057号)
