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《Innovational Edition of Farm Products Processing》 2010-10
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Study of Koji Maiking Techincs of Aspergillus Oryzae and Aspergillus Niger on the Enzyme System in Soy-bean Paste

Li Zhijiang1,Dai Lingyan2,Wang Xin1,Zuo Feng1,Yao Di1,Guan Chen1(1.FoodCollege,Heilongjiang August First Land Reclamation University,Daqing,Heilongjiang 163319,China;2.LifeScience and TechnologyCollege,Heilongjiang August FirstLand Reclamation University,Daqing,Heilongjiang 163319,China)  
This paper studied the koji maiking techincs of Aspergillus oryzae and Aspergillus niger(1:1) on the enzyme system in soy-bean paste with the soybean and wheat flour as raw materials,and optimized the best technology parameters by the method of single factor with the amylase,the protease,the β-glycosidase,and the cellulose activeness as index.The results showed that the cooked wheat flour was added,the optimal koji making time was 36 hours,the temperature was 29~32 centigrade,and the inoculation dosage is 0.04%,while the enzyme activity of two strains of Aspergillus oryzae,Aspergillus niger was higher than the single Aspergillus oryzae.
【Fund】: 大庆市科技局2008年攻关项目(SCX2008-003-3)
【CateGory Index】: TS264.2
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