剁椒坯盐水酱油的发酵工艺研究  

Fermentation techniques of soy sauce with salted chili juice

作　　者：李明浩[1] 胡璇 庞立[3] 夏延斌 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南省发酵食品工程技术中心,湖南长沙410128 [3]湖南农业大学园艺园林学院,湖南长沙410128 [4]湖南国家蔬菜加工技术研发分中心,湖南长沙410128

出　　处：《中国酿造》2011年第12期30-33,共4页China Brewing

基　　金：农业部98项目支持(2003T18)

摘　　要：研究利用剁椒坯盐水代替普通盐水按高盐稀态法制备酱油,为提高酱油的品质,对单独采用米曲霉发酵和采用米曲霉、黑曲霉双菌种混合发酵2种发酵工艺进行了研究。试验结果表明,较优的工艺为双菌种混合发酵,其中米曲霉与黑曲霉的最佳混合比例为3∶1～4∶1,采用双菌种生产出来的酱油氨基酸态氮的含量达到了0.62g/100mg,氨基酸生成率为48.82%,原料的蛋白质利用率达到了74.96%。This research focused on the fermentation techniques of soy sauce with salted chili juice by high-salt diluted state fermentation. In order to improve the quality of this kind of soy sauce, two fermentation techniques were compared. One was using Aspergillus oryzae only and the other was using both A. oryzae and Aspergillus niger. The result showed that better fermentation technique was the mixture of A. oryzae and A. niger. The optimal mixing proportion was 3：1-4：1. The amino acid nitrogen in soy sauce using this method was 0.62g/100mg. The rate of amino acid production was 48.82% and the rate of protein utilization was 74.96%.

关 键 词：剁椒坯盐水 米曲霉 黑曲霉 双菌种发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]