食品与发酵工业2012，Vol.38Issue(5)：96-100,5.
核桃酱油制曲条件的优化
Optimization of Koji-making Technology for Preparing Walnut Soy Sauce
摘要
Abstract
Optimization of Koji-making Technology for Preparing Walnut Soy SauceThe koji-making technology was studied with the activity of neutral protease as index and walnut meal as raw protein material. The single factor ex-periment was used to investigate the effects of ratio of walnut meal, moisture content, steaming time and koji-making time on the activity of neutral protease. Based on single factor experiments, the koji-making technology was optimized by response surface methodology with four factors and three levels. The results showed the optimum koji-making con-ditions were as follows： the content of walnut meal was 55% , moisture content was 113% , steaming time was 32 min, time for koji-making was 32.9h. Under such conditions, the activity of proteases reached 1 002.87 U/g.关键词
核桃粕/响应面法/制曲/中性蛋白酶活Key words
walnut meal/response surface method/koji-making/the activity of neutral protease分类
轻工纺织引用本文复制引用
蔺立杰,赵媛,王建中,王丰俊..核桃酱油制曲条件的优化[J].食品与发酵工业,2012,38(5):96-100,5.基金项目
国家林业公益性行业科研专项资助项目 （）
