一种生麸曲的制作工艺

A Processing Technology of Raw Bran Koji

本研究通过对麸曲的制作工艺进行研究,确定了一种生麸曲的制作工艺,接种米曲霉,添加30%稻壳,控制水分50%,培养温度32~37℃,培养48 h即可。与熟麸曲相比,糖化力、蛋白酶活等指标相近,制作工艺更加简单,可以直接应用到酒类发酵和固态醋发酵中。

Through the study on the processing conditions of Bran koji, a kind of raw Bran koji production technology was determined. The inoculation of Aspergillus oryzae, adding 30% rice husk, controlling water content 50%, culture temperature 32 ~ 37 ℃, culture for 48 h. Compared with the cooked Bran koji, the saccharifying power and protease activity are similar, and the production process is more simple. It can be directly applied to wine fermentation and solid-state vinegar fermentation.