Q303根霉种曲中高活性凝乳酶特性及新型乳制品的研究

Research on the Properties of High-activity Rennin in Q303 Rhizopus Koji Seeds and Its Newly-developed Dairy Product

通过Q303根霉三级种、3866根霉三级种、冷干Q303根霉三级种、Q303根霉四级种及其对应产品所酿醪糟浸出液与奶粉发生凝乳反应的各种因素试验发现,高活性凝乳酶活力除了与温度、pH值、添加量等因素有关外,还与制成曲的干燥工艺有关,同时利用酿醪糟浸出液的凝乳特性开发新型风味乳制品,可为凝乳酶生产菌种的选育提供资源及制备方法。

Through the analysis of the coagulation reaction between milk powder and fermented glutinous rice lixivium fermented by Q303 the 3rd-generation rhizopus strain, 3866 the 3rd-generation rhizopus strain, freeze-drying Q303 the 3rd-generation rhizopus strain, and Q303 the 4th-genemtion rhizopus strain respectively, it was revealed that rennin activity was closely related to temperature, pH value, addition level, and drying technology of product koji. Besides, new-flavor dairy product had been developed by the use of the coagulating properties of fermented glutinous rice lixivium, which could provide useful reference for the breeding of rennin strains for industrial production. （Tran. by YUE Yang）