永丰辣酱人工接种双菌种制曲工艺的优化研究  

Study on optimization on processing of Yongfeng hot pepper sauce using artificial inoculation with double bacterial strains

作　　者：苏东林[1,2] 张忠刚[3] 谭欢[1,2] 周向荣 陈亮[5] 

机构地区：[1]湖南省农产品加工研究所,湖南长沙410125 [2]湖南省食品测试分析中心,湖南长沙410125 [3]寿光市质量技术监督局,山东寿光262700 [4]湖南省标准化研究院,湖南长沙410007 [5]湖南省原子能农业应用研究所,湖南长沙410125

出　　处：《食品工业科技》2009年第6期159-163,共5页Science and Technology of Food Industry

摘　　要：我国在酱油、豆酱和甜面酱酿造生产上使用多菌种提高产量和质量的研究已有报道,但尚未有多菌种发酵生产永丰辣酱的研究。在对传统永丰辣酱的自然发酵过程进行分析的基础上,考察了辣酱生产中的主要微生物米曲霉和黑曲霉的产酶特性,并通过正交实验对两种曲霉的制曲工艺进行优化。结果表明:米曲霉采用种曲接种量0.8%,曲室相对湿度85%,制曲温度28℃,制曲时间72h时,制得生产曲的蛋白酶活力较高;黑曲霉的最佳工艺为制曲时间48h,制曲温度30℃,种曲接种量0.8%,曲室相对湿度70%,在此条件下制得生产曲的糖化酶活力较高。同时,验证实验的结果符合工艺要求。There have been researches and reports on the improvement of output and quality of soybean sauce, bean and sweet sauce through multi-cultures technology,but no research on Yongfeng hot pepper sauce.Based on analysis tendency of traditional Yongfeng hot pepper sauce spontaneous fermentation, the major microorganisms-Aspergillus oryzae,Aspergillus niger and their performances in sauce production were studied in the paper,in order to provide theoretical help for the development of suitable preparatory culture.The results of orthogonal experiment showed that inoculation volume of Aspergillus oryzae 0.8%, environmental relative humidity 85% ,koji-making temperature 28%;, koji-making time 72h, and inoculation volume of Aspergillus niger 0.8%, environmental relative humidity ？0% ,koji-making temperature 30℃,koji-making time 48h,the protease activity and the glucoamylase activity are more higher respectively.Meanwhile,the results of verification test accorded with the technology requirement.

关 键 词：永丰辣酱 米曲霉 黑曲霉 人工接种 工艺优化 

分 类 号：TS264.29[轻工技术与工程—发酵工程]