摘要
以沪酿3.042米曲霉和黑曲霉AS3.4309混合制大曲,采用固态低盐发酵酿造优质酱油,探讨了混合菌种的最佳配比、盐水原料比、发酵温度和发酵时间对酱油中总氮和氨基态氮含量的影响。采用.正交设计对酱油的固态低盐发酵工艺进行优化,得到固态低盐多菌种混合发酵的最佳工艺条件为:盐水原料比为2.0∶1,发酵温度为45℃,发酵时间为120 d。在最佳工艺条件下,酿造酱油的蛋白质利用率达86.28%,氨基酸转化率达55.64%。
This article fermented 3.042 meters koji molds and the black koji mold AS3.4309 mix system white spirit by Shanghai, used the solid state protosalt fermentation to brew the high quality soy sauce, discussed the mix mold mushroom spawn＇s best allocated proportion, salt water raw material to compare, the fermentation temperature and the fermentation time to the soy sauce in the total nitrogen and the ammonia ground state nitrogen content influence. Used four factor three horizontal orthogonal designs to carry on the optimization to the soy sauce solid state protosalt fermentation process, obtained the best technological conditions which the solid state protosah multi-mold mushroom spawn mix ferments was： the salt water raw material ratio was 2.0：1, fermentation temperatures for 45℃, the fermentation time for 120 d. Under the best technological conditions, the soy sauce protein use factor which brews achieved 86.28%, the amino acid conversion rate achieved 55.64%.
出处
《广东农业科学》
CAS
CSCD
北大核心
2011年第21期106-109,共4页
Guangdong Agricultural Sciences
基金
广东省科技计划项目(2009A010700002)
关键词
米曲霉
黑曲霉
混合发酵
工艺优化
rice koji mold
black koji mold
mix fermentation
craft optimization
