摘要
为了资源化利用米醋酿造废渣,对米醋废渣的主要成分进行了分析,其中水分含量为68.73%,总酸(以醋酸计)含量为2.53%,干物质中粗蛋白、粗淀粉、粗纤维、粗脂肪含量分别为61.57%、7.80%、11.42%、10.11%。在此基础上,对米醋废渣发酵生产酱油制曲工艺进行了初步研究,以制曲过程中酸性、中性蛋白酶活力变化为分析指标,通过正交试验优化米醋废渣制曲的最佳工艺参数,其结果是原料配比(米醋废渣:麸皮)为6:4,pH7、初始水含量为45%、温度为30℃。在此条件下,酸性、中性蛋白酶活力分别为376.9、3425.5 U/g干曲。最后以熟料利用率为考察指标,确定了原料的最佳蒸料工艺,其结果为115℃处理30 min后,原料的熟料消化率可达55.59%。
The main components of vinegar wastes are analyzed for the resource utilization, results showed that water content and total acid （base on acetic acid） were 68.73% and 2.53%, whereas crude protein, starch, crude fiber and crude fat in the dry matter were 61.57%, 7.80%, 11.42%, 10.11% respectively. The optimal culture technology was confirmed by the orthogonal design （L9）34 with analyzing the change of neutral protease activity and acid protease activity. The result was that the ratio of vinegar wastes to wheat bran was 6 to 4, the pH value was 7, original moisture content was 45%, culture temperature was 30 %. On this optimum conditions, the acid protease activity was 376.9 U/g. dry koji. the neutral protease activity was 3425.5 U/g dry koji. Finally, material steaming technology was optimized with digestibility ratio as research indicator. This optimum condition was the material heated at 115 % for 30 min. On this condition, the digestibility ratio arrived at 55.59%.
出处
《食品科技》
CAS
北大核心
2013年第9期249-252,共4页
Food Science and Technology
基金
浙江省教育厅重点项目(Z201119605)
关键词
米醋废渣
酱油
制曲工艺
酶活力
vinegar wastes
soy sauce
culture technology
enzyme activity
