以鱿鱼内脏酿造鱿酱油的制曲工艺研究

Squid sauce koji making technology using squid viscera as raw material

文章以鱿鱼内脏为原料,添加麸皮和面粉,接种米曲霉制曲酿造鱿酱油。以成曲蛋白酶活力为评价指标,研究了蒸料时间、制曲温度、面粉添加量、原料配比、接种量、制曲时间等因素对制曲效果的影响,并在此基础上进行正交试验,结果表明,最佳制曲工艺条件为:鱿鱼内脏与麸皮的质量比为1∶2,面粉添加量2%,接种量1.5%,制曲时间120h。优化后制得的成曲的蛋白酶活力为308.59U/g。

In this paper squid viscera, wheat bran and flour were used as raw materials, and Aspergillus oryzae was inoculated to make squid sauce koji. The influence of various factors, including steaming time, temperature, addition amount of flour, raw materials formulation, inoculum size, koji--making time, on the effect of koji making were studied. Based upon above results, orthogonal test was carried out. Results showed that the optimal koji making conditions was as follows, the ratio of squid visceral to wheat bran was 1 ：2 with 2% flour and 1. 5% Aspergillus oryzae added, the koji was cultured for 120 h. Under such conditions, the protease activity of the prepared koji reached 308. 59 U/g.