低盐固态发酵法酿造裙带菜酱油的工艺研究  

Study on Soy Sauce Technology of Undariza Pinnatifida Suringer by Low-salt Solid-state Fermentation

作　　者：祖国仁[1] 李彤[1] 孔繁东[1] 孙浩[1] 张春枝[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《食品研究与开发》2013年第15期29-32,共4页Food Research and Development

基　　金：辽宁省教育厅科研项目(L2010054)

摘　　要：以裙带菜茎、粮食副产物为原料,采用低盐固态发酵酿造裙带菜酱油。结果表明,裙带菜酱油发酵最佳条件为盐水质量浓度13%,盐水量比例(g/mL)1∶1.2,前17天发酵温度40℃,后13天发酵温度45℃。采用裙带菜茎与粮食副产物混合制曲工艺制得的裙带菜酱油符合国家标准,海鲜风味浓郁,营养丰富。Using the caudex of undariza pinnatifida suringer and the grain by-products as raw materials,the undariza pinnatifida suringer soy sauce was maden by low-sah solid-state fermentation in this paper.The results indicated that the optimum fermentation conditions of undariza pinnatifida suringer soy sauce were as follows ： quality concentration of 13 % brine,brine volume （g/mL）ratio 1 ： 1.2,fermentation temperature of former seventeen days at 40 ℃, fermentation temperature of later thirteen days at 45 ℃. Using the caudex of undariza pinnatifida suringer and the grain by-products mix koji-making technology, the undariza pinnatifida suringer soy sauce with full-bodied seafood flavor and nutrition conforms to the national standards.

关 键 词：裙带菜茎 酱油 低盐固态发酵 

分 类 号：TS264.21[轻工技术与工程—发酵工程]