多菌混合阶梯发酵酱油新工艺研究  

Study on new technology of sauce fermentation with mixed multi-microorganisms by a stairway

作　　者：王克明[1] 

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310012

出　　处：《中国酿造》2006年第7期34-36,共3页China Brewing

摘　　要：对多菌混合阶梯发酵酿制酱油的工艺进行了探讨性研究。实验表明采用多菌种混合顺序变温发酵法进行酱油发酵是可行的。试验结果表明:多菌混合阶梯变温最佳发酵条件为原料配比以大豆:大豆粕:小麦=4:3:3;混合多菌种配比为米曲霉-08:黑曲霉-K03:乳酸菌-M16:产香菌-W03=3:2:0.5:0.5;三阶梯变温发酵为第一阶发酵温度为42℃￣45℃;第二阶发酵温度为35℃￣37℃;第三阶发酵温度为25℃￣30℃,发酵周期为40d左右。A stairway fermentation of sauce with mixed multi-microorganisms was primarily studied. The experiment showed that the optimal conditions of fermentation are：the rate of material of the sauce was soy ：bean cake ：wheat = 4：3：3;the rate of mixed multi-microorganisms was Aspergillus tlavus-O8：Aspergillus n/get-K03： Lactobacillus-M16： S.fragrans-w03=3：2：0.5：0.5; the fermentation temperature of first state was 42℃-45 ℃, the second state was 35℃-37℃ and the third state was 25℃-30℃, 40days of fermenting period.

关 键 词：混合多菌种 阶梯发酵 酱油 

分 类 号：TS264.21[轻工技术与工程—发酵工程] TQ612.3[轻工技术与工程—食品科学与工程]