虾壳酱油制曲条件研究

Study on Koji-making Conditions of Shrimp Shell Soy Sauce

以南美白对虾虾壳和面粉为原料,接种米曲霉,采用传统酱油制曲工艺进行制曲。在单因素试验的基础上,应用正交试验法对虾壳酱油的制曲工艺参数进行优化,确定最佳的制曲工艺。结果表明:虾壳酱油制曲条件为将虾壳粉碎至约蚕豆大小,虾壳和面粉配比10∶5,润水量80%,蒸料时间20min,制曲46h,温度30℃,翻曲2次,接种量1.5%。此条件下成曲中蛋白酶活力为2160.8U/g,糖化酶活力为810.1U/g,孢子数为8.9×10~8 CFU/g,成曲表面孢子浓密,均匀丛生,有浓郁曲香,满足酱油中成曲的质量要求。该研究结果为后续深入研究以虾壳制备虾壳海鲜酱油奠定了基础。

Take Penaeus vannamei shells and flour as the raw materials,the koji is made with traditional soy sauce koji-making process by inoculating Aspergillus oryzae.On the basis of single factor experiment,orthogonal experiment is used to optimize the koji-making technological parameters of shrimp shell soy sauce.The optimum koji-making process conditions of shrimp shell soy sauce are determined as follows:shrimp shells are crushed to the size of broad beans,the ratio of shrimp shells to flour is 10∶5,the water additive amount is 80%,the materials steaming time is 20 min,the koji-making time is 46 h,the temperature is 30℃,the koji stirring times is twice,the inoculum size is 1.5%.Under such conditions,the protease activity is 2160.8 U/g,the glucoamylase activity is 810.1 U/g,and the number of spores is 8.9×108 CFU/g in the finished koji.The surface spores of finished koji are dense,homogeneous and clustered,and have strong koji fragrance,which have met the quality requirements for finished koji in soy sauce.This results have laid a foundation for further research on preparation of shrimp shell seafood soy sauce by shrimp shells.