【摘要】 通过单因素与正交试验，研究培养温度、培养时间、接种量、料水比对青稞小曲质量的影响。结果表明，以青稞为原料制作藏区特色小曲的最佳条件为：培养温度30℃，培养时间5 d，母曲接种量2.0%，料水比60 g/100 g。在此培养条件下，青稞小曲表面覆盖一层白色粉末状物质，曲面颜色呈白色或灰白色，断面都有白色菌丝生长，有青稞特有的香气。成品小曲水分11.1%，酸度0.65 mmol/10 g，糖化酶活力1 122.0 U/g，发酵力1.42 g/0.5 g·72 h。更多还原

【Abstract】 The effects of culture temperature, culture time, inoculation amount, material-water ratio on the quality of highland barley koji were studied by single factor and orthogonal test. The results showed that the optimum conditions for making Tibetan characteristic koji with highland barley as raw material were as follows:culture temperature 30 ℃,culture time 5 days,inoculation amount of mother koji 2.0%,material-water ratio60 g/100 g. Under this culture condition,the surface of the highland barley koji is covered with a layer of white powder,the surface color is white or gray,the cross section has white mycelium growth,has the unique aroma of highland barley. The water content of the finished koji was 11.1%, the acidity was 0.65 mmol/10 g, the glucoamylase activity was 1 122.0 U/g,and the fermenting power was 1.42 g/0.5 g · 72 h.更多还原