作　　者： ; ; ; (蓝少鹏）;

机构地区： 仲恺农业技术学院轻工食品学院

出　　处： 《中国酿造》 2008年第4期50-52,共3页

摘　　要： 通过L(934)正交试验研究了米曲霉在制曲过程中温度、透气供氧和曲坯水分含量对分泌蛋白酶活力的影响,结果表明,三段温度组合对蛋白酶活力影响达到显著水平。米曲霉接种后孢子萌发-菌丝生长-分泌酶三段的相应温度控制为32℃～34℃～32℃,坯料初始水分为55%,制坯操作为接种后前期间歇通弱风然后过渡到连续通风供氧;曲坯面粉用蒸大豆的殘余蒸汽杀菌和预糊化,不仅强化了米曲霉生长优势,同时有效减少了杂菌污染,安全性高,制曲质量好。 The effects of temperature, aeration and moisture of brick shaped raw starter on the secreted protease activity in the process of soy sauce koji from Aspergillus oryzae were studied by L9 （3^4） orthogonal tests. Results showed that the combination of three-stage temperatures reached （p 〈 0.05） significance level on the protease activity. After the inoculation of A. oryzae control the temperature of spore germination-mycelium growth-protease secretion at 32℃-34℃-32℃, water content of the raw material 55% and sporadic weak aeration in the early stage after inoculation and then transition to continuous aeration lead to the best effects. Tests also showed that steaming the flour for the raw starter with the residue steam from the soy braise and pre-pasting strengthened the growth of A. oryzae and effectively reduced the pollution of various bacteria, so the safety and quality of the soy sauce koji were both good.

关 键 词： 米曲霉 优质制曲 蛋白酶活力

领　　域： [轻工技术与工程] [化学工程]