生物发酵法制备雄蚕蛾酒的研究
发布时间：2018-11-01 16:12
【摘要】：本实验以雄蚕蛾为原料,以中性蛋白酶酶活力为主要指标,从米曲霉As3.042、宁佐美曲霉、UE336、UE336-2、As3.811、米曲霉秋田筛选最优菌种。研究碳源种类及其添加量、种曲添加量、曲料含水量、培养温度、培养时间对制曲的影响,进行单因素、正交实验优化制曲条件。而后,用基酒对制好的曲料进行浸泡,以氨基态氮为主要指标,以浸泡时间、料液比、浸泡次数为单因素优化浸泡条件,对雄蚕蛾酒矿质元素、游离氨基酸、酒精度测定。将所得的雄蚕蛾酒经Sephadex G-25葡聚糖凝胶进行粗分离,并测定各组分分子量；用雄蚕蛾酒浸泡处理好的枸杞、桂圆等,每隔2-3 d搅动一次,浸泡15d后离心过滤。结果表明：菌种筛选UE336为最佳菌种,通过单因素、正交试验得出制曲较优条件：雄蚕蛾加入量为25 g,乳糖添加量为7%,曲料含水量为55%,制曲时间为60 h,制曲温度为29℃,种曲添加量为8%。曲料中性蛋白酶酶活力为7307.2 U/g、氨基态氮为0.77g/100g,对照样氨基态氮为0.27g/100g。以氨基态氮为主要指标,以浸泡时间、料液比、浸泡次数为单因素,最佳浸泡条件为：浸泡时间12 d、料液比1：18、浸泡2次,最佳浸泡条件下氨基态氮为0.171 g/100mL。经Sephadex G-25葡聚糖凝胶分离出三种组分,其分子量分别为1 1057.5 Da、450.8 Da和72.05 Da。矿质元素测定结果为：K：0.156g/mL、 Mn: 0.0133 g/mL、 F:0.24 g/mL、 Z:0.048 g/mL;酒精度测定结果为：52.9V/V；成品酒酒色为暗红色、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，
本文编号：2304436
[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，
本文编号：2304436
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