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投稿时间：2014-10-27
投稿时间：2014-10-27
中文摘要: 以豆粕和小麦粉的挤出物为原料，以淀粉酶活力为考察指标，以制曲温度、麸皮比例、润水量和制曲时间为制曲参数，采用四因素进行五水平二次旋转正交试验，使用SAS9.1软件进行试验数据处理，得出最佳制曲工艺参数为：制曲温度30.0℃，麸皮比例30.0 %，润水量100.0 %，制曲时间60.0 h。在此条件下豆粕和小麦粉挤压膨化物种曲的淀粉酶活力为587 U/g。
Abstract:The paper used extruded mixture of soybean meal and wheat flour as material to make koji for soybean sauce. The amylase activity was taken as the indexes. The method of the quadratic orthogonal rotating combination design of four factors（the temperature，the proportion of bran，the moisture and the time of making koji）and five levels was used. The optimized parameters of making koji was abtained by SAS 9.1. The temperature was 30.0℃，the proportion of bran was 30.0 %，the moisture was 100.0 % and the time of making koji was 60.0 h. The amylase activity was 587 U/g.
keywords: koji-making soybean meal wheat flour extrusion amylase
文章编号：201604021 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31471676）；山东省科技发展计划项目（2013GSF12018）；山东理工大学青年教师发展支持计划（4072-112010）
| Author Name | Affiliation |
| MA Cheng-ye，HE Yuan-yuan，BAI Xing-da，LI Hong-jun* | School of Agricultural and Food Engineering，Shandong University of Technology，Zibo 255049，Shandong，China |
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