风味粟米酱酿制过程中制曲及发酵生产工艺条件的优化
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摘要
粟米营养丰富,食用价值高,具有特殊的保健作用,在世界上被誉为“黄金食品”。但是其颗粒硬、食味差、粘性小,需要利用加工技术改善其品质,因此在适当的发酵条件下将粟米酿造成酱类制品,不仅可以改善食用品质,而且可以提高粮食的加工深度,产生更高的营养价值和经济价值。通过本课题的研究可以为制酱业增加一个新的项目,也为我国粮食深加工开辟一个新的途径。
本文采用本实验室从用传统方法酿造出来的粟米酱中分离、筛选、诱变得到的米曲霉Y26及粟米来制曲,并进行发酵,酿造出特殊风味的粟米酱。在酿制的整个过程中,对其制曲及发酵的主要参数进行优化。首先,对试管菌种Y26进行活化,将活化后的菌种接入麸皮培养基中进行培养,在蒸好的粟米中以不同的接种量接入在此培养基中培养不同时间的米曲霉Y26孢子,在不同温度下制曲,以蛋白酶活力及生长状况为标准选择最适的米曲霉培养时间、接种量、制曲时间、制曲温度等。
将制好的曲料与蒸煮过的大豆进行混合,加入不同浓度和量的盐水在30℃下进行发酵。一个月后对其进行鉴定。鉴定标准主要分为感官检验和理化检验。感官检验包括:色泽、香气、滋味。理化检验包括:水分、盐分、氨基酸态氮含量等。
测定结果显示:在蒸好的粟米中以1%的接种量接入在麸皮培养基中培养60h的米曲霉Y26孢子,在30℃下制曲24h即可成为最佳的曲料。此时每粒粟米上均长满菌丝,且酶活较高。
称取100g大豆,蒸煮后与用100g粟米按上述方法制曲后的曲料进行混合,在混合料中再加入浓度大约为64.3%的盐水70g,即45g食盐和25g水,搅拌,使其充分混匀,放入30℃、湿度为90%的培养箱中发酵一个月即可做出颜色鲜艳、具有独特酱香,味道鲜美,氨基酸态氮含量也较高的特色粟米酱。通过以上几步试验,可以确定酿造特色粟米酱时,粟米:大豆:食盐:水的最佳比例为1:1:0.45:0.25。
Recently, with the improvement of our life standard and foodstuff industries, our seasoning yield has been increased a lot. And the production quality also has been developed in high rate. Various kinds of seasoning have been emerged endlessly. At the same time, variety kinds of seasoning such as new types of convenience seasoning, pure natural seasoning, complex seasoning and nutritional health protection seasoning emerge as times require. As a member of seasoning ,soy sauce contains of many nutrition ,such as protein、fat and carbohydrates. It is also a food has the function of regulating physiologically. At the process of making koji , Aspergillus oryzae have absolute superiority. Its capability has the direct effect on the quality of koji, also the quality of soy sauce product. Millet is enriching of nutrition, has high value of edible and especial function for health care. It not only has abundant of nutrimental substances just like protein, fat and carbohydrate, it is also a kind of food which can adjust the physiology of our bodies and an indispensability part of our daily life. But it also has some disadvantages, such as hard grain、poor taste、small viscous. These problems have to be solved using some kind of processing technologies. When using the Aspergillus oryzae to ferment and brewing millet paste, it can improve the millet’s edible quality and the machining depth of foodstuff, accordingly product higher nutrition value and economic value.
In this study, Aspergillus oryzae Y26 which was separated from millet paste produced by traditional way and then filtrated、mutated, are used to producing special millet paste through koji making and fermentation. Firstly, it is culturing the activated Aspergillus oryzae Y26 in the flask, in order to culture a large number of cells with strong ability of reproduction that can be done as seeds of koji making. It’s quality have much impact on the quality of koji . In the flask, it is usually bran medium. In order to determine the expanded culturing time, this study measured the growth status of Aspergillus oryzae Y26 on the bran medium. Because of the relationship between the number of spores and growth status, this study used the statistical method of measuring the number of spores to determine cell growth conditions. In the process of making koji, Aspergillus oryzae will be experience three stages that are :absorbing water and germinating period、mycelium breeding period and spores inserting period. The third stage is period of reproducing large number of Aspergillus oryzae spores. After inoculating the Aspergillus oryzae into the flask with bran medium, determine the number of spores in different times. Then it can build up the curve of growth. The result is that the most optimal Aspergillus oryzae is the one which is cultured 60h in the bran medium.
After realizing the growth status and optimal culturing time of Aspergillus oryzae in the bran medium, the study can continue to work, that is making koji. Different from the traditional way of making koji, the thalli in the koji which is made by millet is mycelium instead of spores. The process of making koji is affected by material、thalli and environment. The dealing with of the material has impact on the growth of Aspergillus oryzae and protease activity. The type of germ、quality of inoculating、the temperature and time are also very important. The optimal time of marinating and boiling time is determined by the moisture content of boiled material. The result is that the optimal marinating and boiling time are 6h and 30min. Through determining the effect of thalli type、inoculating quality、temperature and time on the protease activity , the optimal making koji conditions are ensured. Aspergillus oryzae Y26 was cultured 60h in the bran medium, and inoculated in the millet on 1%. Then made koji on the temperature of 30-35℃about 24h.At this time, the millet will be packed by mycelium and the protease activity is also very high.
Fermentation period is using the protease to reduce the protein of soybean, and let the big molecule of amino acid reduced into smaller one. Amino acid is the most important element of soy sauce, also the most needed nutrition. The main process of fermentation is that mixing the soybean which is marinated、boiled、mashed, with koji on 1:1,then add the salt water into it .On the whole process of fermentation , the concentration and quantity of salt water are very important elements. After examination, the optimal operating way is that: mixed the 100g soy bean with koji made by 100g millet, then add 45g salt、25g water into the mixture. The product has fresh color ,unique、delicious taste, and the amino nitrogen content is also higher than the standard 0.4%.
本文采用本实验室从用传统方法酿造出来的粟米酱中分离、筛选、诱变得到的米曲霉Y26及粟米来制曲,并进行发酵,酿造出特殊风味的粟米酱。在酿制的整个过程中,对其制曲及发酵的主要参数进行优化。首先,对试管菌种Y26进行活化,将活化后的菌种接入麸皮培养基中进行培养,在蒸好的粟米中以不同的接种量接入在此培养基中培养不同时间的米曲霉Y26孢子,在不同温度下制曲,以蛋白酶活力及生长状况为标准选择最适的米曲霉培养时间、接种量、制曲时间、制曲温度等。
将制好的曲料与蒸煮过的大豆进行混合,加入不同浓度和量的盐水在30℃下进行发酵。一个月后对其进行鉴定。鉴定标准主要分为感官检验和理化检验。感官检验包括:色泽、香气、滋味。理化检验包括:水分、盐分、氨基酸态氮含量等。
测定结果显示:在蒸好的粟米中以1%的接种量接入在麸皮培养基中培养60h的米曲霉Y26孢子,在30℃下制曲24h即可成为最佳的曲料。此时每粒粟米上均长满菌丝,且酶活较高。
称取100g大豆,蒸煮后与用100g粟米按上述方法制曲后的曲料进行混合,在混合料中再加入浓度大约为64.3%的盐水70g,即45g食盐和25g水,搅拌,使其充分混匀,放入30℃、湿度为90%的培养箱中发酵一个月即可做出颜色鲜艳、具有独特酱香,味道鲜美,氨基酸态氮含量也较高的特色粟米酱。通过以上几步试验,可以确定酿造特色粟米酱时,粟米:大豆:食盐:水的最佳比例为1:1:0.45:0.25。
Recently, with the improvement of our life standard and foodstuff industries, our seasoning yield has been increased a lot. And the production quality also has been developed in high rate. Various kinds of seasoning have been emerged endlessly. At the same time, variety kinds of seasoning such as new types of convenience seasoning, pure natural seasoning, complex seasoning and nutritional health protection seasoning emerge as times require. As a member of seasoning ,soy sauce contains of many nutrition ,such as protein、fat and carbohydrates. It is also a food has the function of regulating physiologically. At the process of making koji , Aspergillus oryzae have absolute superiority. Its capability has the direct effect on the quality of koji, also the quality of soy sauce product. Millet is enriching of nutrition, has high value of edible and especial function for health care. It not only has abundant of nutrimental substances just like protein, fat and carbohydrate, it is also a kind of food which can adjust the physiology of our bodies and an indispensability part of our daily life. But it also has some disadvantages, such as hard grain、poor taste、small viscous. These problems have to be solved using some kind of processing technologies. When using the Aspergillus oryzae to ferment and brewing millet paste, it can improve the millet’s edible quality and the machining depth of foodstuff, accordingly product higher nutrition value and economic value.
In this study, Aspergillus oryzae Y26 which was separated from millet paste produced by traditional way and then filtrated、mutated, are used to producing special millet paste through koji making and fermentation. Firstly, it is culturing the activated Aspergillus oryzae Y26 in the flask, in order to culture a large number of cells with strong ability of reproduction that can be done as seeds of koji making. It’s quality have much impact on the quality of koji . In the flask, it is usually bran medium. In order to determine the expanded culturing time, this study measured the growth status of Aspergillus oryzae Y26 on the bran medium. Because of the relationship between the number of spores and growth status, this study used the statistical method of measuring the number of spores to determine cell growth conditions. In the process of making koji, Aspergillus oryzae will be experience three stages that are :absorbing water and germinating period、mycelium breeding period and spores inserting period. The third stage is period of reproducing large number of Aspergillus oryzae spores. After inoculating the Aspergillus oryzae into the flask with bran medium, determine the number of spores in different times. Then it can build up the curve of growth. The result is that the most optimal Aspergillus oryzae is the one which is cultured 60h in the bran medium.
After realizing the growth status and optimal culturing time of Aspergillus oryzae in the bran medium, the study can continue to work, that is making koji. Different from the traditional way of making koji, the thalli in the koji which is made by millet is mycelium instead of spores. The process of making koji is affected by material、thalli and environment. The dealing with of the material has impact on the growth of Aspergillus oryzae and protease activity. The type of germ、quality of inoculating、the temperature and time are also very important. The optimal time of marinating and boiling time is determined by the moisture content of boiled material. The result is that the optimal marinating and boiling time are 6h and 30min. Through determining the effect of thalli type、inoculating quality、temperature and time on the protease activity , the optimal making koji conditions are ensured. Aspergillus oryzae Y26 was cultured 60h in the bran medium, and inoculated in the millet on 1%. Then made koji on the temperature of 30-35℃about 24h.At this time, the millet will be packed by mycelium and the protease activity is also very high.
Fermentation period is using the protease to reduce the protein of soybean, and let the big molecule of amino acid reduced into smaller one. Amino acid is the most important element of soy sauce, also the most needed nutrition. The main process of fermentation is that mixing the soybean which is marinated、boiled、mashed, with koji on 1:1,then add the salt water into it .On the whole process of fermentation , the concentration and quantity of salt water are very important elements. After examination, the optimal operating way is that: mixed the 100g soy bean with koji made by 100g millet, then add 45g salt、25g water into the mixture. The product has fresh color ,unique、delicious taste, and the amino nitrogen content is also higher than the standard 0.4%.
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