挤压芝麻粕酿造酱油的制曲参数对中性蛋白酶活力的影响

摘要

以芝麻粕及面粉膨化物为原料进行制曲,选择制曲温度、制曲时间、辅料比例、润水比例4个因素为制曲工艺参数,以中性蛋白酶活力为考察指标,通过四因素五水平二次旋转正交组合试验设计,利用SAS 9.1软件对试验数据处理分析,可以得到最佳制曲参数:制曲温度为33 ℃,制曲时间为42 h,辅料比例为28%,润水比例为95%.在此参数下,膨化物种曲的中性蛋白酶为8132 U/g干基.%Soy sauce koji is produced by extruded mixture of sesame meal and wheat flour as raw materials.koji-making temperature, koji-making time, bran proportion and moisture proportion are the four technological parameters, and use neutral protease activity as index for investigation.Quadratic orthogonal rotating combination design of four factors and five levels is adopted to optimize the parameters of koji making and the data is obtained by SAS 9.1.The optimal conditions are as follows: temperature is 33 ℃, koji-making time is 42 h, bran proportion is 28% and moisture proportion is 95%,under such conditions,the neutral protease activity is 8132 U/g dry basis.