3种中药对混合发酵苦荞醋砖曲品质的影响

Effects of three Chinese herbs on quality of bran koji from mixed fermentation buckwheat vinegar

研究以厚朴(HP)、薄荷(BH)、苦参(KS)3种中药制砖曲的生产技术。分别以液化力、糖化力、酯化力、蛋白酶活力、活菌总数及水分含量为指标,比较3种中药对砖曲品质的影响,并进行空白对照(CK)。结果表明:添加KS制成的砖曲质量最好,各项指标最高值:液化力为0.84 g/(g·h),糖化力为533 U/g,蛋白酶活力为390.4 U/g,酯化力为29.38mg/100 m L,水分含量为9.35%,总的活菌数为2.6×1013CFU/g。成品曲中KS的曲块容重为0.58 g/cm3,成曲率为0.77,脱水率为65%。

The production technology of bran koji was studied by adding three Chinese herbs, including Magnolia （HP）, Mint （BH）, Sophora（KS）, respectively. It was investigated by using liquefied a- bility, glucoamylase activity, esteriyfing power, protease activity. The total number of bacteria, the moisture content, were as indica- tors, and to the control check（CK）. The purpose was to compare three Chinese herbs on the quality of bran koji. The results were as followed： liquefied ability 0.84 g/（g · h）, glucoamylase activity 533 U/g, protease activity 390. 4 U/g, esteriyfing power 29.38 rag/100 mL, the moisture content 9.35%, the total viable count 2.6×10la CFU/g. The quality is best by adding sophora. The indicators of finished bran koji were as followed： volume weight of bulky starter 0.58 g/cm3 , starter production rate 0.77, dehydration rate 65 %.