秋葵籽粕酿造酱油制曲工艺的研究

Study on Koji-making Technology of Soy Sauce Brewed by Okra Seed Meal

试验以秋葵籽粕为原料,经菌种筛选用米曲霉As3.042。以成曲中性蛋白酶活力为评价指标,对碳源种类及其添加量、接种量、曲水分含量、培养温度、培养时间进行单因素试验。在单因素试验的基础上,通过正交试验优化了秋葵籽粕的制曲工艺条件。结果表明秋葵籽粕制曲最佳条件为:10%左右水分含量的秋葵籽粕加入量为30g,乳糖添加量为6%,曲水分含量为60%,制曲时间为60h,制曲温度为31℃、种曲添加量为8%。优化后成曲的中性蛋白酶活力为6729.8U/g。

Aspergillus oryzae As3.042 is selected from okra seed meal by strain screening.Taking the activity of neutral protease in finished koji as the evaluation index,single factor experiments are carried out on the types of carbon sources and their additive amount,inoculation amount,moisture content of koji,culture temperature and culture time.On the basis of single factor experiments,the koji-making conditions of okra seed meal are optimized by orthogonal experiments.The results show that the optimum conditions for koji making of okra seed meal are as follows:the additive amount of okra seed meal with about 10%moisture content is 30 g,the additive amount of lactose is 6%,the moisture content of koji is 60%,the koji making time is 60 h,the koji-making temperature is 31℃,and the additive amount of seed finished koji is 8%.The neutral protease activity of the optimized finished koji is 6729.8 U/g.