蚕豆辣酱的研制  

Study on production of broad bean and hot pepper sauce with multi-strain

作　　者：刘素纯[1] 林亲录[1] 尹华[1] 陈冬纯[1] 蔡爱民[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品科技》2005年第1期52-55,共4页Food Science and Technology

摘　　要：以蚕豆和辣酱为主要原料,利用米曲霉AS3.042、黑曲霉AS3.350、根霉Q303等多种菌种的协同作用,在温度先高后低的条件下固态发酵,所得产品与单一菌种发酵相比,酱香、酯香浓郁,鲜味有明显的提高,氨基酸氮提高了30.2%、全氮提高了11.2%。The paper described co-fermentation technology of producing used broad bean and hot pepper sauce as major raw material by multi-strain including aspergillus oryzae AS3.042, aspergillus niger AS3.350 and rhizopus chinensis Q303. Under the condition of firstly the high temperature and later low temperature production are used in solid state fermentation. Compared with the single-strain fermentation, this production had strongly catsup and ester fragrant, increasing obviously delicious sapor, improving 30.2% amino acid nitrogen and 11.2% whole nitrogen.

关 键 词：蚕豆 辣酱 多菌种 米曲AS3.042 根霉Q303 黑曲霉AS3.350 

分 类 号：TS264.24[轻工技术与工程—发酵工程]