摘要
为了资源化利用花生粕,对花生粕发酵生产酱油制曲工艺进行了初步研究,以熟料利用率为考察指标,确定了花生粕最佳蒸煮工艺,115℃处理30 min后,花生粕的熟料消化率可达80%;以制曲过程中蛋白酶活力变化为分析指标,通过响应面试验优化花生粕制曲的最佳工艺参数,其结果是物料比例(花生粕:麸皮)为8.5:1.5,初始pH值为7.1,培养温度为32.5℃。在此优化的制曲工艺参数下,获得的成曲关键酶活力与同规模传统豆粕原料酶活力相近。
In order to take full advantage of peanut meal, the koji-making technology of soy sauce with peanut meal is studied. The material steaming technology was optimized with digestibility ratio as research indicator. This optimum condition was the material heated at 115 % for 30 min, and the digestibility ratio can arrived at 80%. The optimum parameters of koji making were confirmed by the response surface test, with analyzing the change of protease activity and acid protease activity. The result was that the material ratio （peanut meal： bran） was 8.5：1.5, initial pH value was 7.1, culture temperature was 32.5 ℃. Under the optimization of koji-making technology parameters, the enzyme activity of protease, aminopeptidase, a-amylase and cellulose of Koji with peanut meal was similar with traditional soybean meal raw material.
出处
《食品科技》
CAS
北大核心
2014年第10期297-301,共5页
Food Science and Technology
基金
广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103)
关键词
花生粕
酱油
制曲
优化
peanut meal
soy sauce
koji-making
optimize
