CAJ | 학술논문

对根霉3.866的川法麸曲工艺进行优化，以糖化酶活力和麸曲感官为主要指标，通过单因素试验以及正交试验分析，川法麸曲制作的最佳条件为：糠壳添加量6%、水分65%、培养温度32℃、培养时间84 h；复合酵母与4种麸曲比较，麸曲复合酵母的出酒率较高，淀粉利用率高。测定成品麸曲的指标：麸曲水分13.4%、酸度3.48、糖化酶活力57.91伊102 U/g。
대근매3.866적천법부곡공예진행우화，이당화매활력화부곡감관위주요지표，통과단인소시험이급정교시험분석，천법부곡제작적최가조건위：강각첨가량6%、수분65%、배양온도32℃、배양시간84 h；복합효모여4충부곡비교，부곡복합효모적출주솔교고，정분이용솔고。측정성품부곡적지표：부곡수분13.4%、산도3.48、당화매활력57.91이102 U/g。
The production process of bran Fuqu by Rhizopus strain 3.866 was optimized as follows by single factor test and orthogonal test with saccharifying enzyme activity and bran Fuqu sensory quality used as the evaluation indexes:the addition level of bran husk was 6%, moisture content was 65%, culture temperature was at 32℃ and culture time was 84 h. Compared with other four kinds of Fuqu, the produced Fuqu had high liquor yield and high utilization rate of starch. The quality indexes of the produced bran Fuqu were as follows:moisture content was 13.4%, acidity was 3.48, and glucoamylase activity was 57.91í102 U/g.