双菌固态低盐法生产红薯叶酱油的工艺研究  

Production of soy sauce by low-salt and solid-state fermentation of sweet potato leaf with double fungi strains

作　　者：岳春[1] 宋兴华[1] 胡保珍[2] 曾正品[1] 杨世涛[1] 

机构地区：[1]南阳理工学院生物与化学工程系,河南南阳473004 [2]河南南阳九三学社南阳市委员会,河南南阳473000

出　　处：《中国酿造》2008年第8期88-91,共4页China Brewing

摘　　要：在固态低盐发酵法的基础上,利用豆饼粉为主料、红薯叶代替部分麸皮作为辅料进行酱油的双菌(米曲霉和黑曲霉)发酵生产,并通过正交试验确定了酱油制曲的最佳工艺条件,红薯叶加入量为90%,润水量为160%,黑曲霉:米曲霉为1:3,制曲时间为30h,生产出了具有较高营养价值和保健功能,并且风味独特的酱油。Based on low-salt and solid-state fermentation, soybean powder, bran and sweet potato leaves were used as raw materials to produce soy sauce by two fungi strains （Aspergillus niger and Aspergillus oryzae）. The optimum processing conditions were that the amount ratio of sweet potato leaves was 90%, water ratio 160%, the ratio ofA. oryzae and A. niger 1：3 and the fermentation time 30 h. Soy sauce with unique flavor and high nutritional value could be produced.

关 键 词：米曲霉 黑曲霉 固态低盐法 红薯叶酱油 

分 类 号：TS264.2[轻工技术与工程—发酵工程]