响应面法优化发酵杏仁酱制曲工艺
Optimization for koji-making technology of fermented almond paste by response surface methodology
张婷 1马杰 1周芷夷 1张涛 1王艺诺 1周建中1
作者信息
- 1. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐 830052
- 折叠
摘要
为丰富杏仁产品市场,该研究以冷榨脱脂杏仁蛋白粉为原料,以米曲霉(Aspergillus oryzae)和黑曲霉(Aspergillus niger)为制曲菌种,通过混合菌种发酵法制备一款发酵杏仁酱,并以蛋白酶活力为响应值,采用单因素试验及响应面试验对其制曲工艺进行优化.结果表明,发酵杏仁酱的最优制曲工艺为混合菌粉添加量0.7％、制曲温度30 ℃、米曲霉与黑曲霉接种比例3∶1.在此优化条件下制得的成曲蛋白酶活力为0.62 g氨基酸态氮/100g成曲,感官评分为8.6分,曲香味浓郁,呈新鲜黄绿色,质地松软,菌丝分布均匀一致,为杏仁酱产品的开发提供了前期酶解成曲保障.
Abstract
In order to enrich the almond product market,using cold-pressed defatted almond protein powder as raw material,Aspergillus oryzae and Aspergillus niger as koji-making strains,a fermented almond paste was prepared by mixed strains fermentation method.Using protease activity as re-sponse value,the koji-making technology was optimized by single-factor and response surface tests.The results showed that the optimal koji-making technology for fermented almond paste was as follows:mixed fungal powder addition 0.7％,koji-making temperature 30 ℃,and inoculum ratio of A.oryzae and A.niger 3∶1.Under these optimized conditions,the protease activity was 0.62 g amino acid nitrogen per 100 g koji,sensory score was 8.6,the koji had rich flavor,fresh yellow-green color,soft texture,and uniform mycelium distribution,which provided a preliminary enzymatic fin-ished koji guarantee for the development of almond paste products.
关键词
脱脂杏仁粉/发酵杏仁酱/制曲工艺/感官评分/蛋白酶活力/响应面法Key words
defatted almond powder/fermented almond paste/koji-making technology/sensory score/protease activity/response surface methodology引用本文复制引用
基金项目
新疆维吾尔自治区重点研发任务专项计划项目(2022B02008-1)
大学生创业训练计划项目(DXSCY2023035)
出版年
2024
NETL
NSTL
万方数据