人工发酵小麦酱生产工艺的研究  

Artificial fermentation process of wheat sauce

作　　者：李云霞[1] 刘章武[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《中国调味品》2012年第3期78-81,共4页China Condiment

摘　　要：采用米曲霉、黑曲霉混合人工发酵小麦酱,通过单因素以及正交试验对影响小麦酱人工接种发酵工艺的因素,包括菌种接种量、食盐用量、发酵时间、发酵温度、乙醇用量进行优化筛选。最后确定最佳发酵工艺条件为:米曲霉和黑曲霉分开制曲,混合发酵,二者菌株添加比例为8∶1,接种量为0.3%,添加9%的食盐及0.5%的乙醇,在定期揿酱的前提下,28～40℃间歇式控温发酵35天;所得人工接种发酵产品氨基酸态氮值高,且感官评价较好,与传统自然发酵小麦酱风味相似。Using Aspergillus oryzae and Aspergillus niger to ferment wheat sauce. The optimum fermentation of wheat sauce through single-factor test and orthogonal test were obtained. The optimum koji conditions were： Aspergillus oryzae and Aspergillus niger could make koji respectively and the strain proportion was 8 ： 1 with 0.3 % adding. The optimum fermentation conditions were. edible salt 9 %, edible ethanol 0.5 %, fermentation temperature 28-40℃ by intermittent type temperature control , fermentation time 35 d. The wheat sauce produced by artificial inoculation and multiple strain fermentation deeply short time and contain high amino-acid nitrogen and good flavor. The flavor of new technology production and traditional production are similar.

关 键 词：小麦酱 双菌种 发酵 正交试验 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]