摘要
研究利用剁椒坯盐水代替普通盐水按高盐稀态法制备酱油,为提高酱油的品质,对单独采用米曲霉发酵和采用米曲霉、黑曲霉双菌种混合发酵2种发酵工艺进行了研究。试验结果表明,较优的工艺为双菌种混合发酵,其中米曲霉与黑曲霉的最佳混合比例为3∶1～4∶1,采用双菌种生产出来的酱油氨基酸态氮的含量达到了0.62g/100mg,氨基酸生成率为48.82%,原料的蛋白质利用率达到了74.96%。
This research focused on the fermentation techniques of soy sauce with salted chili juice by high-salt diluted state fermentation. In order to improve the quality of this kind of soy sauce, two fermentation techniques were compared. One was using Aspergillus oryzae only and the other was using both A. oryzae and Aspergillus niger. The result showed that better fermentation technique was the mixture of A. oryzae and A. niger. The optimal mixing proportion was 3：1-4：1. The amino acid nitrogen in soy sauce using this method was 0.62g/100mg. The rate of amino acid production was 48.82% and the rate of protein utilization was 74.96%.
出处
《中国酿造》
CAS
北大核心
2011年第12期30-33,共4页
China Brewing
基金
农业部98项目支持(2003T18)
关键词
剁椒坯盐水
米曲霉
黑曲霉
双菌种发酵
salted chili juice
Aspergillus oryzae
Aspergillus niger, double strain fermentation
