以核桃粕为蛋白质原料,中性蛋白酶活力为指标,对制曲工艺进行了研究。通过单因素试验分别研究了核桃粕含量、润水量、蒸料时间、制曲时间对成曲蛋白酶活力的影响。并在单因素试验的基础上,采用4因素3水平的响应面分析,考虑实际试验条件,得出适宜制曲工艺条件:核桃粕含量55%,润水量113%,蒸料时间32min,制曲时间32.9 h。在此条件下蛋白酶活力均值为1 002.87U/g干基。

Optimization of Koji-making Technology for Preparing Walnut Soy SauceThe koji-making technology was studied with the activity of neutral protease as index and walnut meal as raw protein material.The single factor experiment was used to investigate the effects of ratio of walnut meal,moisture content,steaming time and koji-making time on the activity of neutral protease.Based on single factor experiments,the koji-making technology was optimized by response surface methodology with four factors and three levels.The results showed the optimum koji-making conditions were as follows: the content of walnut meal was 55%,moisture content was 113%,steaming time was 32 min,time for koji-making was 32.9h.Under such conditions,the activity of proteases reached 1 002.87 U/g.