CAJ | 학술논문

研究以豆粕和面粉的挤出物为原料，以中性蛋白酶活力、碱性蛋白酶活力为考察指标，以制曲温度、麸皮比例、润水量和制曲时间为制曲参数，采用四个因素进行五水平二次旋转正交实验，使用SAS 9．1软件进行试验数据处理，得出最佳制曲工艺参数：制曲温度30℃，麸皮比例30％，润水量100％，制曲时间60 h。在此条件下豆粕和面粉挤压膨化物种曲的中性蛋白酶活力1920 U／g，碱性蛋白酶活力786 U／g。
연구이두박화면분적제출물위원료，이중성단백매활력、감성단백매활력위고찰지표，이제곡온도、부피비례、윤수량화제곡시간위제곡삼수，채용사개인소진행오수평이차선전정교실험，사용SAS 9．1연건진행시험수거처리，득출최가제곡공예삼수：제곡온도30℃，부피비례30％，윤수량100％，제곡시간60 h。재차조건하두박화면분제압팽화물충곡적중성단백매활력1920 U／g，감성단백매활력786 U／g。
Take extruded mixture of soybean meal and wheat flour as material to make koji for soy sauce.The neutral protease activity and alkaline protease activity are taken as the indexes.The method of quadratic orthogonal rotating combination design of four factors (the temperature,the proportion of bran,the moisture and the time of koji making)and five levels is used.The optimized parameters of koji making are obtained by SAS 9.1.The temperature is 30 ℃,the proportion of bran is 30%,the moisture is 100%and the time of koji making is 60 h.Under such conditions,the neutral protease activity and alkaline protease activity is 1920 U/g and 786 U/g respectively.