CAJ | 학술논문

豆豉作为我国四大传统大豆发酵制品之一，自古以来就具有食用和药用两大用途。以产多糖量为检测终点，对豆豉的生产工艺进行优化研究。通过对显著影响多糖产量的3个因素：发酵时间、发酵温度、pH 值进行单因素试验，得出各自较好的水平，再进行正交试验，优化豆豉产多糖的发酵条件，并确定了最佳工艺参数：发酵时间为8天，发酵温度为55℃，pH 值为5，此条件下进行发酵，得到曲霉型豆豉中多糖含量为1．87％，且发酵时间对曲霉型豆豉中多糖含量大小影响极显著（P＜0．01），发酵温度对曲霉型豆豉多糖含量大小影响显著（P＜0．05）。
두시작위아국사대전통대두발효제품지일，자고이래취구유식용화약용량대용도。이산다당량위검측종점，대두시적생산공예진행우화연구。통과대현저영향다당산량적3개인소：발효시간、발효온도、pH 치진행단인소시험，득출각자교호적수평，재진행정교시험，우화두시산다당적발효조건，병학정료최가공예삼수：발효시간위8천，발효온도위55℃，pH 치위5，차조건하진행발효，득도곡매형두시중다당함량위1．87％，차발효시간대곡매형두시중다당함량대소영향겁현저（P＜0．01），발효온도대곡매형두시다당함량대소영향현저（P＜0．05）。
As one of the most famous traditional soybean fermentation products,Douchi (fermented black beans)has exhibited outstanding edible and officinal functions for a long time.This research takes the polysaccharide yield as the detection terminal;investigate the optimization of Douchi fermen-tation conditions.Single factor experiment is applied to screen the satisfactory levels of those three factors such as fermentation time,fermentation temperature and pH value,which significantly influ-ence the polysaccharide yield.Orthogonal experiment is carried out to obtain the optimum conditions. The optimal results are as follows:fermentation time of 8 h,fermentation temperature of 55 ℃ and pH value of 5 ,and the yield of polysaccharide in aspergillus-type Douchi is 1 .87%under such fermen-tation conditions.It also shows that the yield of polysaccharide in aspergillus-type Douchi is highly significantly influenced by fermentation time (P<0.01)and fermentation temperature (P<0.05).