This trial uses rice milk instead of water to cultivate Aspergillus oryzae,Aspergillus niger and Monascus in koji making of soy sauce and to investigate the effects.Using wheat bran and soybean meal as raw materials at the ratio of 1 ∶ 0.8,adding rice milk with different pH values and selecting AS 3.042 Aspergillus oryzae,AS 3.350 Aspergillus niger and AS 3.972 Monascus strains,making koji at 33 ℃.The results show that for Aspergillus oryzae and Aspergillus niger,rice milk steeped for 24～72 h can make koji protease activity,glucoamylase activity and the number of spores is almost same with that of the control group; while for Monascus,rice milk can hardly improve the enzyme activity and the number of spores.%文章考察了用米浆水替代制曲配料用水来制备酱油生产用米曲霉、黑曲霉及红曲霉的制曲效果.以麸皮、豆粕为原料,以1∶0.8的比例添加不同pH值的米浆水配料,选用AS 3.042米曲霉、AS 3.350黑曲霉、AS 3.972红曲霉为菌种,在33℃条件下恒温制曲.结果表明:对于米曲霉和黑曲霉,用漫米时间为24～72 h的米浆水配料,均可以获得与对照组相当的成曲的蛋白酶活、糖化醇活和孢子数；而对于红曲霉,米浆水对提高成曲的酶活力、孢子数无显著贡献.
展开▼
