玉米蛋白粉取代部分豆粕制曲酿造酱油  

Partial Substitution of Soybean Cake Meal by Corn Gluten Meal to Soy Sauce

作　　者：张雁凌[1] 任保国[1] 王大为[2] 

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2011年第18期348-351,共4页Food Science

基　　金：国家"863"计划项目(2011AA100805)

摘　　要：以玉米蛋白粉为主,豆粕为辅,采用固态低盐发酵工艺生产酱油,以氨基酸态氮含量为考察指标,通过单因素及正交试验筛选出最佳工艺条件。当玉米蛋白粉与豆粕的质量比为4:2(g/g)、食盐水浓度为12°Bé、酱醅含水量60%、发酵温度50℃时,酿制的酱油(头油)氨基酸态氮含量为0.8375g/100mL,酱油收率326%,酱香浓郁、风味独特、品质优良。In the present work,low-salt solid-state fermentation was carried out to produce soy sauce using corn gluten as the main material and soybean meal as the auxiliary material.The optimal process conditions for achieving maximum amino nitrogen content were determined by one-factor-at-a-time and orthogonal array design methods to be 4：2 ratio of main to auxiliary materials,12°Bé salinity,60% moisture content in soy sauce mash,and 50 ℃ fermentation temperature.Under the optimal conditions,the amino nitrogen content in soy sauce was 0.8375 g/100 mL and the yield of soy sauce with strong and unique flavor and excellent quality 326%.

关 键 词：固态低盐发酵 玉米蛋白粉 酱油 

分 类 号：TS264.2[轻工技术与工程—发酵工程]