初步研究发现醋菌糠添加强化可有效提高酱油成曲的酶学活性和抗氧化能力，通过对菌糠添加量、培曲时间、培曲温度、曲料含水率等影响成曲质量的工艺条件进行正交试验，确定了醋菌糠添加量40%、培曲时间48 h、培曲温度35℃、曲料含水率65%为最适培曲参数，进一步将强化曲和传统曲同时进行发酵，所得酱油在感官评价、质量特性和营养特性上均优于传统酱油。研究结果为减少醋菌糠的排放以及制备功能性酱油提供了新的思路。%The preliminary study shows that the preparation of functional intensive soybean koji with adding the residue from edible fungi cultivation with vinegar grains is feasible,which could enhance the enzymatic activity and antioxidative activity.The orthogonal test for the process conditions such as the additive amount,cultivated time,cultivated temperature and material moisture content that influence the quality of soybean koji is carried out.The results show that the optimal additive amount is 40%,the cultivated time is 48 h,the cultivated temperature is 35 ℃ and the material moisture content is 65% respectively.The soybean sauce fermented with improved soybean koji is superior to that fermented with traditional soybean koji in sensory evaluation, quality characteristics and nutritional characteristics.The results provide a new thought for reducing emissions of the residue and the preparation of functional soy sauce.
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