基于低温条件下的酱油制曲工艺探索

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中图分类号：TS264.21 文献标志码：A 文章编号：1000-9973（2025）11-0156-05

Abstract： In this study，the low-temperature koji making process is explored using the low-temperature Aspergillus oryzae ATM12 selected and mutated by the research group in the early stage. Through single factor experiment and orthogonal experiment，the koji making conditions of Aspergillus oryzae ATM12 during brewing of soy sauce are optimized，and the optimal koji making process parameters are determined. The optimal koji making process is koji making temperature of 26°C ，koji making time of 75h and koji inoculation amount of 2‰ . The optimized process is used as the koji making conditions for finished koji making，and low-temperature koji making is carried out under these conditions. The protease activity is 1754U/g ，which meets the requirements of low-temperature koji making，and then after the mutant strains are used for low-temperature koji making and conventional koji making respectively，high-salt diluted soy sauce brewing is carried out. The low-temperature koji making process is evaluated by analyzing the physicochemical indexes and volatile flavor substances of soy sauce.Compared with conventional koji making soy sauce，the overall amount of flavor substances in lowtemperature koji making soy sauce increases by about 50% ，the amount of alcohols increases by 25%～66% ， and the amount of esters increases by about 66%

Key Words： soy sauce;Aspergillus oryzae; low-temperature koji making； process evaluation

酱油是我国传统的调味品，是一种以大豆、小麦或麸皮为主要原料，通过发酵而成的具备独特香气的特殊调味品，含有多种氨基酸和有机化合物，因为其风味独特，一直是我国老百姓餐桌上必不可少的调味品之一。（剩余7059字）