现代食品科技2013，Vol.29Issue(2)：291-293,348,4.
米曲霉1228制曲条件的优化及酱油酿造的研究
Optimization Conditions of Koji Making by Aspergillus oryzae 1228 and Study on Soy Sauce Brewing
摘要
Abstract
Using soya bean meal and wheat bran as material, AspergiUus oryzae 1228 was selected for koji making. By single factor test and orthogonal experiment, the optimum processing conditions of koji making were obtained. The brewing experiment of soy sauce was conducted by low-salt solid- state fermentation. The best conditions were as follows: soya bean meal to wheat bran ratio 6:4, water content 90%, inoculating scale 0.5% and koji making for 32 h. Under the optimized conditions, the neutral protease activity in koji was 1473 U/g. After 20 days for fermentation, the contents of amino acid nitrogen and soluble saltless solid were 6.90 mg/mL and 163.60 mg/mL respectively in the soy sauce. The soy sauce showed good flavor and color.关键词
米曲霉1228/蛋白酶/制曲/酱油Key words
AspergiUus oryzae 1228/ protease/ koji making/ soy sauce引用本文复制引用
刘晓蓉,谭才邓,陈小冰,张惠惠..米曲霉1228制曲条件的优化及酱油酿造的研究[J].现代食品科技,2013,29(2):291-293,348,4.基金项目
广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103广东轻工职业技术学院科技项目(KJ201126) （GCZX-B1103广东轻工职业技术学院科技项目(KJ201126）
