Optimization for koji-making technology of fermented almond paste by response surface methodology
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.
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