苦荞酱油制曲工艺条件优化

Optimization on conditions of buckwheat soy sauce koji

以冷榨脱脂豆粕、小麦麸皮、苦荞粉为原料制备苦荞酱油成曲,通过单因素试验和正交试验,研究苦荞粉替代麸皮比例、加水量、蒸料时间、制曲时间4个因素对成曲中性蛋白酶活力和糖化酶活力的影响。结果表明,苦荞酱油成曲制备的最佳条件为:苦荞粉替代麸皮比例60%,加水量80%,蒸料时间30 min,制曲时间39 h。在此条件下得到的成曲酶活力最高,其中性蛋白酶活力达1 150.81 U/g,糖化酶活达1550.25 U/g。

Using cold pressed defatted soybean, wheat bran and buck- wheat flour as raw materials, which can make the buckwheat soy sauce koji. Through single factor and orthogonal tests, the effect of different material pretreatment on the neutral protease activity and glucoamylase activity was investigated, including different substitu- tion ratio of buckwheat flour, water addition, steaming time, koji making time. The results showed that： the optimal koji making con- ditions of buckwheat soy Sauce were obtained. The ratio of buck- wheat flour to bran was 60%, water addition was 80%, the steam- ing time was 30 rain. the koji making time was 39 h. Under this con- dition, the enzyme activity was the highest, the neutral protease ac- tivity reached 1 150. 81 U/g, glueoamylase activity reached 1 550.25 U/g.