摘要
该研究使用课题组前期筛选诱变的低温米曲酶ATM12进行低温制曲工艺的探索,通过单因素实验和正交实验优化了酱油酿造过程中米曲霉ATM12的制曲条件,确定了最优的制曲工艺参数,最优制曲工艺为制曲温度26℃、制曲时间75 h、种曲接种量2‰。以优化后的工艺为制曲条件进行成曲制作,在该条件下进行低温制曲,蛋白酶活为1754 U/g,符合低温制曲要求。然后分别以突变菌株进行低温制曲和常规制曲,制曲后进行高盐稀态酱油酿造,通过对酱油理化指标和挥发性风味物质的分析评价低温制曲工艺,低温制曲酱油与常规制曲酱油相比,在总体风味物质的数量上能够提高50%左右,醇类数量提高25%~66%,酯类数量提高66%左右。
In this study,the low-temperature koji making process is explored using the low-temperature Aspergillus oryzae ATM12 selected and mutated by the research group in the early stage.Through single factor experiment and orthogonal experiment,the koji making conditions of Aspergillus oryzae ATM12 during brewing of soy sauce are optimized,and the optimal koji making process parameters are determined.The optimal koji making process is koji making temperature of 26℃,koji making time of 75 h and koji inoculation amount of 2‰.The optimized process is used as the koji making conditions for finished koji making,and low-temperature koji making is carried out under these conditions.The protease activity is 1754 U/g,which meets the requirements of low-temperature koji making,and then after the mutant strains are used for low-temperature koji making and conventional koji making respectively,high-salt diluted soy sauce brewing is carried out.The low-temperature koji making process is evaluated by analyzing the physicochemical indexes and volatile flavor substances of soy sauce.Compared with conventional koji making soy sauce,the overall amount of flavor substances in low-temperature koji making soy sauce increases by about 50%,the amount of alcohols increases by 25%~66%,and the amount of esters increases by about 66%.
作者
廖云生
冯霞
张蓓蓓
李峰
陈麒名
张玲利
马卓元
LIAO Yun-sheng;FENG Xia;ZHANG Bei-bei;LI Feng;CHEN Qi-ming;ZHANG Ling-li;MA Zhuo-yuan(Sichuan Food Fermentation Industry Research and Design Institute Co.,Ltd.,Chengdu 611100,China)
出处
《中国调味品》
北大核心
2025年第11期156-160,240,共6页
China Condiment
基金
四川省重点研发项目(2020YFN0156,2021YFN0011,2023YFN0013)
成都市科技项目(2024-YF05-02319-SN,2025-YF11-00024-HZ)。
关键词
酱油
米曲霉
低温制曲
工艺评价
soy sauce
Aspergillus oryzae
low-temperature koji making
process evaluation
