利用紫苏粕和豆粕发酵生产紫苏酱的制曲工艺研究

摘要

Study on the koji-making conditions of perilla sauce produced by perilla dreg and soybean meal through the co-fermentation process.The Mucor mucedo F3.06 strain separated from natural fermented perilla dreg is selected as the experiment object.Through the single-factor experiments and orthogonal test for additive amount of Mucor mucedo ,koji-making temperature,koji-making time,koji-stirring interval time,the optimal koji-making conditions are as follows:additive amount of 1 × 106 cfu/mL,Mucor mucedo spore suspension is 6 mL/100 g,koji-making temperature is 29 ℃,koji-making time is 54 h, koji-stirring interval time is 6 h.The results illustrate that the activity of neutral proteinase in finished koji has reached 698.3 U/g under the optimal conditions,which increases by 17.62％ than before optimization. This research has provided koji-making processing parameters for the future industrial production of unique-flavor perilla sauce.%研究利用紫苏粕和豆粕发酵生产风味紫苏酱的制曲工艺条件.采用从自然发酵的紫苏粕中分离的菌种高大毛霉F3.06,选择接种量、制曲温度、制曲时间、相邻2次翻曲间隔时间进行单因素和正交试验.优化得到最优制曲工艺条件:高大毛霉1×106 cfu/mL孢子悬液的接种量为6 mL/100 g,制曲温度为29℃,制曲时间为54 h,相邻2次翻曲间隔时间为6 h.在最优工艺条件下成曲中性蛋白酶活力最高为698.3 U/g,比优化前提高了17.62％.该研究为工业化发酵生产风味紫苏酱提供了制曲工艺参数.