摘要
以新鲜的兴化龙香芋为原料,试验探讨了龙香芋酱的加工工艺,以曲料中蛋白酶活力为指标,采取单因素及正交试验法,得出最佳的制曲工艺条件为曲料水比1∶0.35、制曲温度32℃、制曲时间36h。以成品中游离氨基酸态氮含量(FAN值)为评价依据,经响应面优化工艺,得出最佳的发酵温度42.8℃,盐水浓度16.6%和盐水用量1∶1.12,经此工艺条件处理后,龙香芋酱的FAN值达到0.75g/100g。
Using fresh Xinghua taro as the raw material,the processing technology of taro sauce is studied.Taking protease activity in koji as the index,single factor and orthogonal experiments are adopted.The optimum koji-making conditions are obtained as follows:material-water ratio is 1∶0.35,koji-making temperature is 32℃and koji-making time is 36 h.Based on the content of free amino acid nitrogen(FAN)in the finished product,the optimal fermentation temperature is 42.8℃,the concentration of brine is 16.6%and the dosage of brine is 1∶1.12.After treatment,the FAN value of taro sauce reaches 0.75 g/100 g.
作者
李志方
赵梓延
徐海祥
施帅
LI Zhi-fang;ZHAO Zi-yan;XU Hai-xiang;SHI Shuai(Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China)
出处
《中国调味品》
CAS
北大核心
2019年第4期143-147,151,共6页
China Condiment
基金
企业横向合作项目--芋头新产品开发(00010113006)
关键词
龙香芋酱
制曲
发酵
响应面优化
工艺研究
taro sauce
koji making
fermentation
response surface optimization
process research
