种曲工艺参数优化及其在酱油生产中的应用-《中国调味品》

文章信息/Info

Title:: Optimization of Process Parameters of Seed K oji and Its Application in Soy Sauce Production

摘要:: 为了确定种曲机培养种曲的最佳工艺条件，以中科3.951米曲霉菌种为研究对象，孢子数为种曲质量评价指标，研究培养条件与种曲质量的关系。单因素和正交试验结果显示：风量对种曲质量影响最大，补水水量和酵母抽提物的用量次之，润水量相对较小。100 kg种曲机培养种曲的最优条件为：润水量110%，风量2 m3/h，补水量70 L/罐，酵母抽提物用量2.5%。最优条件下种曲孢子数可达100 亿个/g（干基计）以上，改善了酱油品质。

Abstract:: In order to determine the optimum technological conditions of the seed koji machine for preparing the seed koji, Aspergillus oryzae 3.951 was used, and the spore number was used as the quality evaluation index of the seed koji to study the relationship between the culture condition and the quality of the seed koji. The results of single factor and orthogonal test showed that the air volume had the greatest influence on the quality of the seed koji, followed by the amount of hydration water and the amount of yeast extract, and the amount of water infiltration was relatively small. The optimum conditions for cultivating the seed koji using the 100 kg seed koji machine are: water content 110%, air volume 2 m3/h, water replenishment 70 L/can, and yeast extract 2.5%. Under the optimized condition, the number of spores of the seed koji can reach 10 billion / g (dry basis) or more, and the quality of the brewed soy sauce is obviously improved