低盐风味麦辣酱发酵工艺研究  

Fermentation Technique of Making Low Salt and Fresh Tmac-chilli Sause

作　　者：姜越君[1] 刘素纯[1,2] 李罗明[1,2] 李佳莲[1,3] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128 [2]湖南省发酵食品工程技术研究中心,长沙410128 [3]食品科学与生物技术湖南省重点实验室,长沙410128

出　　处：《作物研究》2011年第2期140-144,共5页Crop Research

摘　　要：利用燕麦和黄豆原料,通过根霉Q303和米曲霉AS3.042微生物发酵,制备麦酱原醅,再与碎鲜辣椒混合,加入泡菜发酵液进行发酵,制备低盐风味麦辣酱。采用单因素和正交试验方法,对低盐风味麦辣酱的工艺参数进行了研究。结果表明:麦酱制醅的最佳条件为:根霉Q303、米曲霉AS3.042的接种量3‰、温度28℃、时间48 h;麦酱酱醅后熟温度45℃、后熟时间10 d、盐质量分数7%;低盐风味麦辣酱的最佳质量配比为麦酱∶碎鲜辣椒=1∶1、接种5%的泡菜发酵液、发酵温度为28℃、发酵时间5 d。Original Tmac sause is made from oats and soybeans fermented by Rhizopus oryzae Q303 and Aspergillus oryzae AS3.042.Then the low salt and fresh Tmac–chilli sause was made by fermenting mixture of original Tmac sause,fresh chilli sause and Kimchi fermentation liquor.In order to investigate technological parameter of making low salt and fresh Tmac–chilli sause,the single factor and orthogonal experiments were optimized.The results showed that the starter propagation optimal conditions for making low salt and fresh Tmacsause are inoculating with 3‰ Rhizopus oryzae Q303,Aspergillus AS3.042 and making fermentation materrial at 28℃,for 48 h.The mature for sauce grains are temperature at 45℃,for 10 d,and 7 % NaCl.The optimal composition of making low salt and fresh Tmac–chilli sause is Tmac sause∶chi-lli sause =1∶1,inoculating with 5% lactio acid bacteria,and incubated at 28℃,for 5 d.

关 键 词：麦酱 辣椒 麦辣酱 发酵工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]