摘要
在豆酱制曲工艺中,利用高产β-葡萄糖苷酶的米曲霉进行发酵,通过单因素试验和正交试验确定制曲优化条件为大豆浸泡4h,121℃蒸煮15min,32℃下制曲,每100g大豆接入5×108CFU/mL的米曲霉菌液1mL,制曲时间84h。最佳条件下β-葡萄糖苷酶湿基酶活力385.775UI/g,干基酶活力537.86UI/g。
In the traditional fermented soybean koji making technique, the Aspergillus oryzae of high-yield β-glucosidase was used for fer ment. Through single factor and orthogonal experiments confirmed that the optimum technological conditions for making koji were as followed： soybean was soaked for 4 h and cooked for 15 rain at 121 ℃, 1 mL Aspergillus oryzae liquid （5 × 10^8 CFU/mL） was inoc ulated in 100 g soybean and koji was maked in ag ℃ for 84 h. Under the optimal conditions, the β-glucosidase activity of wet basis was 385.78 Ul/g, and the activity of dry basis was 537.86 UI/g.
出处
《食品与机械》
CSCD
北大核心
2009年第6期134-137,166,共5页
Food and Machinery
基金
黑龙江省"十一五"科技攻关重大专项(编号:GA07B401-2)
