摘要
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。
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.
作者
王丽君
王彩霞
曹俊杰
喻静
金兰菲
杭晨竹
蒋长兴
WANG Lijun;WANG Caixia;CAO Junjie;YU Jing;JIN Lanfei;HANG Chenzhu;JIANG Changxing(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huaian 223000,China)
出处
《中国酿造》
CAS
北大核心
2023年第3期174-178,共5页
China Brewing
基金
江苏省苏北科技专项(XZ-SZ202028)。
关键词
银杏
豆酱
制曲
蛋白酶活力
ginkgo
soybean paste
koji-making
protease activity
