摘要
在低盐固态发酵的理论基础上,在传统生抽生产的前提下,利用Aspergillus oryzae3.045和航天诱变菌株Aspergillus ZM-8、Mucor ZC-11、Rhizopus ZC-6,按不同比例混菌共酵生产生抽.结果表明:100 kg干料、Asper-gillus oryzae3.045添加量1 kg、AspergillusZM-8添加量1.5 kg、Mucor ZC-11添加量2 kg、Rhizopus ZC-6添加量2 kg做小曲接种,生抽产量最高为590 kg,高于单菌做小曲接种的生抽产量;同时将产量较高的3个小曲接种配比进行色、香、味、体模糊综合评价,结果表明该配方生产的生抽产品色、香、味、体均好.
Based on the theory of low-salt solid-state fermentation and the production process of soy sauce in the traditional context,Aspergillus oryzae 3.045,Aspergillus ZM-8,Mucor ZC-11,Rhizopus ZC-6 strains were mixed with different proportions in soy sauce fermentation.The results showed that with 100 kg dry material,Aspergillus oryzae 3.045 1 kg,Aspergillus ZM-8 1.5 kg,Mucor ZC-11 2 kg,Rhizopus ZC-6 2 kg inoculation,the yield of soy sauce was 590 kg,which was higher than that of single strain inoculation.Meanwhile,the color,smell,taste and body of the three higher yield ratio were evaluated by fuzzy comprehensive evaluation,the evaluation results showed that the color,flavor,taste and body of the soy sauce were all good.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2011年第3期104-108,共5页
Journal of Gansu Agricultural University
基金
国家科技支持计划项目(2007BAD89B17)
关键词
生抽
航天诱变
共酵
模糊综合评价
soy sauce
space mutation
mixed fermentation
fuzzy comprehensive evaluation
