摘要
为提高发酵酱油的品质,对其工艺中的重点环节——制曲进行研究。首先在菌种和制曲温度一定的前提下,通过正交实验得出了初步优化结果:主辅料配比1∶1、润水量100%、蒸料时间20 min、制曲时间38 h。然后在初步优化结果的附近,进行二次回归通用旋转组合试验,得到制曲工艺的最佳条件,建立了各因素与成曲的中性蛋白酶活力的数量关系。
To improve the quality of ferment soy sauce efficiently,the process of koji-making was studied especially.With fixed mildew and temperature,the process had been optimized.Four factor＇s level had been ascertained including the proportion of raw materials,the water rate,the braising time,the time of koji-making.Then the rotary quadratic regression experiment was arranged around primary levels.The relation between each factor and proteinase activity had been found through two kinds of verifies in order to ensure the best qualification.
出处
《中国调味品》
CAS
北大核心
2011年第4期69-71,75,共4页
China Condiment
关键词
发酵酱油
制曲
蛋白酶活力
优化
soy sauce
koji-making
proteinase activity
orthogonal experiment
