Optimization of soy sauce koji making with broken coix seed
With the development of society and the economy, more and more people pay attention to food nutriton and health. Coix seed is a kind of high quality food material with medicial function. coix seed is getting more and more popular. The broken coix seed has nutritional value close to that of coix seed. In the making of soy sauce, the ratio of soybean meal to broken coix seed, the inoculation amount of Aspergillus oryzae, the temperature of making koji and the time of making koji were optimized. On the basis of the single factor test, by the response surface analysis, with the protease activity as the determination index, the optimum technological conditions for making koji were as follow: the ratio of the soybean meal and the broken coix seed were 3:2, the inoculation amount of Aspergillus oryzae was 0.20％, the time of making koji was 49.5 h, the temperature of making koji was 34.5 ℃, and the activity of the protease could reach 2850.95 U/g, which was slightly lower than that used in common use (optimized protease activity reached 3171.89 U/g) . The result indicated that it was feasible to make soy sauce brewing with broken coix seed.
NETL
NSTL
万方数据
维普
