多菌种混合发酵米渣酱油制曲分析

论文编号:SW026  论文字数:11558,页数:26

 摘 要：本论文以红曲霉、米曲霉、黑曲霉为菌种，以米渣、麸皮为原料，进行混合制曲，通过对制曲过程中糖化酶和酸、中性蛋白酶活力的变化分析，确定了混合菌种发酵米渣的最佳菌种配比、接种量及制曲时间，得出：米渣接入红曲霉培养4d后，最佳接种量及菌种配比为5％米曲霉＋5％黑曲霉混合菌种，制曲时间为2d。并通过四因素三水平正交设计方案确定了最佳PH、初始水分含量、原料配比、温度等制曲条件，其结果是：温度为31℃；米渣:麸皮＝6:4；初始水分含量为35％及PH为5，在此条件下，糖化酶为4212U/g干曲，酸、中性蛋白酶活力分别为2130U/g干曲及2521U/g干曲

关键词：米渣；混合制曲；红曲霉；酶活分

Study on Mixed Strains Culture Technology of Rice Dredgs Sauce

 
Abstract: : Rice dregs and wheat bran were used as raw materials. Monascus rubber, aspergillus oryzae and aspergillus niger were adopted as culture stains. The optimal stains match, inoculum size and culture time were confirmed by analyzing the changes of diastatic enzyme activity, neutral protease activity and acid protease acitvity.5% Aspergillus oryzae niger were both inoculated for two days after inoculated by Monascus rubber for four days. Then, the optimum culture pH, culture temperature, original moisture content and raw material match were obtained by orthorgonal experiment. The optinal results were: Culture temperature 31℃, ratio of rice dregs ro wheat bran 6 to 4 ,original moisture content 35%and pH 5. On these optimum conditions , the diastatic enzyme activity activity is 2321U/g dry encymic dregs, the acid protease activity is 2130U/g.dry encymic dregs and the neutral proteas activity is 2521U/g dry encymic dreg
Keywords：rice dregs; mixed culture; monascus rubber; enzyme activity analys

目  录
中文摘要 Ⅰ
英文摘要 Ⅱ
目录 Ⅲ
1. 绪论 1
 1.1红曲霉形态、培养条件及应用 1
 1.2  米曲霉的形态、培养条件及应用 1
 1.3  黑曲霉的形态和培养条件及用途 2
 1.4  多菌种混合发酵优点 2
 1.5  调味品 3
 1.6  传统酱油生产现状 3
 1.7 微生物在酱油酿造中的重大作用 4
2. 实验部分 7
 2.1 材料 7
 2.2 实验方法 8
3. 结果与讨论 12
 3.1  制曲时间及菌种搭配对糖化酶活力的影响  12
 3.2 接种量对糖化酶和酸、中性蛋白酶活力的影响 13
 3.3 正交试验确定各制曲条件对酶活力的影响 14
 3.4 最佳条件下糖化酶、酸、中性蛋白酶测定结果及传统米曲霉制曲工艺对比 18
4．总结与展望 19
致谢 20
参考文献 21

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