种曲工艺参数优化及其在酱油生产中的应用
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摘要
为了确定种曲机培养种曲的最佳工艺条件,以中科3.951米曲霉菌种为研究对象,以孢子数为种曲质量评价指标,研究培养条件与种曲质量的关系。单因素和正交试验结果显示:风量对种曲质量的影响最大,补水量和酵母抽提物的用量次之,润水量的影响相对较小。100kg种曲机培养种曲的最优条件为:润水量110%,风量2m3/h,补水量70L/罐,酵母抽提物用量2.5%。最优条件下种曲孢子数可达100亿个/g(以干基计)以上,改善了酱油品质。
In order to determine the optimum technological conditions of seed koji machine for preparing seed koji,Aspergillus oryzae 3.951 is used,and the spore number is used as the quality evaluation index of seed koji to study the relationship between the culture condition and the quality of seed koji.The results of single factor and orthogonal test show that the air volume has the greatest influence on the quality of seed koji,followed by the amount of hydration water and the amount of yeast extract,and the effect of the amount of water infiltration is relatively small.The optimum conditions for cultivating seed koji using 100 kg seed koji machine are as follows:water content is 110%,air volume is 2 m3/h,water replenishment is 70 L/can,and yeast extract amount is 2.5%.Under the optimized conditions,the number of spores of seed koji can reach 10 billion/g(dry basis)or more,and the quality of the brewed soy sauce is obviously improved.
In order to determine the optimum technological conditions of seed koji machine for preparing seed koji,Aspergillus oryzae 3.951 is used,and the spore number is used as the quality evaluation index of seed koji to study the relationship between the culture condition and the quality of seed koji.The results of single factor and orthogonal test show that the air volume has the greatest influence on the quality of seed koji,followed by the amount of hydration water and the amount of yeast extract,and the effect of the amount of water infiltration is relatively small.The optimum conditions for cultivating seed koji using 100 kg seed koji machine are as follows:water content is 110%,air volume is 2 m3/h,water replenishment is 70 L/can,and yeast extract amount is 2.5%.Under the optimized conditions,the number of spores of seed koji can reach 10 billion/g(dry basis)or more,and the quality of the brewed soy sauce is obviously improved.
引文
[1]包启安.酱油科学与酿造技术[M].北京:中国轻工业出版社,2011:299-302.
[2]李幼筠.酱油生产实用技术[M].北京:化学工业出版社,2015:105-107,164.
[3]GB/T 23530-2009,酵母抽提物[S].
[4]SB/T 10315-1999,孢子数测定法[S].
[5]GB 18186-2000,酿造酱油[S].
[6]莫允焕,薛健长,曾小波.快速检测技术在酱油发酵中微量乙醇含量测定的应用改进[J].中国调味品,2018,43(4):187-190,194.
[7]胡嘉鹏.酱油澄清及浊度的测定[J].中国酿造,2006(1):61-63.
[8]SB/T 10317-1999,蛋白酶活力测定法[S].
[9]杜双奎,于修烛,李志西,等.酱油种曲培养研究[J].中国酿造,2005(12):12-14.
[10]杨兰,高献礼,崔春,等.酵母抽提物对酱油种曲培养的促进作用及工艺优化研究[J].中国调味品,2009,34(8):52-54,59.
[2]李幼筠.酱油生产实用技术[M].北京:化学工业出版社,2015:105-107,164.
[3]GB/T 23530-2009,酵母抽提物[S].
[4]SB/T 10315-1999,孢子数测定法[S].
[5]GB 18186-2000,酿造酱油[S].
[6]莫允焕,薛健长,曾小波.快速检测技术在酱油发酵中微量乙醇含量测定的应用改进[J].中国调味品,2018,43(4):187-190,194.
[7]胡嘉鹏.酱油澄清及浊度的测定[J].中国酿造,2006(1):61-63.
[8]SB/T 10317-1999,蛋白酶活力测定法[S].
[9]杜双奎,于修烛,李志西,等.酱油种曲培养研究[J].中国酿造,2005(12):12-14.
[10]杨兰,高献礼,崔春,等.酵母抽提物对酱油种曲培养的促进作用及工艺优化研究[J].中国调味品,2009,34(8):52-54,59.