响应面法优化发酵杏仁酱制曲工艺

Optimization for koji-making technology of fermented almond paste by response surface methodology

为丰富杏仁产品市场,该研究以冷榨脱脂杏仁蛋白粉为原料,以米曲霉(Aspergillus oryzae)和黑曲霉(Aspergillus niger)为制曲菌种,通过混合菌种发酵法制备一款发酵杏仁酱,并以蛋白酶活力为响应值,采用单因素试验及响应面试验对其制曲工艺进行优化。结果表明,发酵杏仁酱的最优制曲工艺为混合菌粉添加量0.7%、制曲温度30℃、米曲霉与黑曲霉接种比例3∶1。在此优化条件下制得的成曲蛋白酶活力为0.62 g氨基酸态氮/100 g成曲,感官评分为8.6分,曲香味浓郁,呈新鲜黄绿色,质地松软,菌丝分布均匀一致,为杏仁酱产品的开发提供了前期酶解成曲保障。

In order to enrich the almond product market,using cold-pressed defatted almond protein powder as raw material,Aspergillus oryzae and Aspergillus niger as koji-making strains,a fermented almond paste was prepared by mixed strains fermentation method.Using protease activity as response value,the koji-making technology was optimized by single-factor and response surface tests.The results showed that the optimal koji-making technology for fermented almond paste was as follows:mixed fungal powder addition 0.7%,koji-making temperature 30℃,and inoculum ratio of A.oryzae and A.niger 3∶1.Under these optimized conditions,the protease activity was 0.62 g amino acid nitrogen per 100 g koji,sensory score was 8.6,the koji had rich flavor,fresh yellow-green color,soft texture,and uniform mycelium distribution,which provided a preliminary enzymatic finished koji guarantee for the development of almond paste products.