發(fā)布時間：2018-11-01 16:12

【摘要】：本實(shí)驗(yàn)以雄蠶蛾為原料,以中性蛋白酶酶活力為主要指標(biāo),從米曲霉As3.042、寧佐美曲霉、UE336、UE336-2、As3.811、米曲霉秋田篩選最優(yōu)菌種。研究碳源種類及其添加量、種曲添加量、曲料含水量、培養(yǎng)溫度、培養(yǎng)時間對制曲的影響,進(jìn)行單因素、正交實(shí)驗(yàn)優(yōu)化制曲條件。而后,用基酒對制好的曲料進(jìn)行浸泡,以氨基態(tài)氮為主要指標(biāo),以浸泡時間、料液比、浸泡次數(shù)為單因素優(yōu)化浸泡條件,對雄蠶蛾酒礦質(zhì)元素、游離氨基酸、酒精度測定。將所得的雄蠶蛾酒經(jīng)Sephadex G-25葡聚糖凝膠進(jìn)行粗分離,并測定各組分分子量；用雄蠶蛾酒浸泡處理好的枸杞、桂圓等,每隔2-3 d攪動一次,浸泡15d后離心過濾。結(jié)果表明：菌種篩選UE336為最佳菌種,通過單因素、正交試驗(yàn)得出制曲較優(yōu)條件：雄蠶蛾加入量為25 g,乳糖添加量為7%,曲料含水量為55%,制曲時間為60 h,制曲溫度為29℃,種曲添加量為8%。曲料中性蛋白酶酶活力為7307.2 U/g、氨基態(tài)氮為0.77g/100g,對照樣氨基態(tài)氮為0.27g/100g。以氨基態(tài)氮為主要指標(biāo),以浸泡時間、料液比、浸泡次數(shù)為單因素,最佳浸泡條件為：浸泡時間12 d、料液比1：18、浸泡2次,最佳浸泡條件下氨基態(tài)氮為0.171 g/100mL。經(jīng)Sephadex G-25葡聚糖凝膠分離出三種組分,其分子量分別為1 1057.5 Da、450.8 Da和72.05 Da。礦質(zhì)元素測定結(jié)果為：K：0.156g/mL、 Mn: 0.0133 g/mL、 F:0.24 g/mL、 Z:0.048 g/mL;酒精度測定結(jié)果為：52.9V/V；成品酒酒色為暗紅色、澄清透明、酒香醇厚。
[Abstract]:In this experiment, male silkworm moth was used as raw material and neutral protease activity as main index. The optimal strains were screened from the autumn fields of Aspergillus oryzae As3.042, and UE336,UE336-2,As3.811,. The effects of carbon source type and its addition amount of seed koji water content of koji material culture temperature and culture time on the koji making were studied. The single factor was used to optimize the koji making condition by orthogonal experiment. Then, the base liquor was used to soak the koji material, the amino nitrogen was taken as the main index, the soaking time, the ratio of material to liquid and the times of soaking were optimized to optimize the soaking conditions. The mineral elements, free amino acids and alcohol content of male silkworm moth wine were determined. The male silkworm moth wine was separated by Sephadex G-25 dextran gel and its molecular weight was determined. The results showed that UE336 was the best strain. The optimum conditions of koji preparation were obtained by single factor and orthogonal test: the addition amount of male silkworm moth was 25g, the amount of lactose was 7g, the water content of koji material was 55g, and the time of koji preparation was 60 h. The temperature of making koji is 29 鈩，

本文編號：2304436