新型黑豆红曲豆瓣酱的研制  

Development of New-type Black Bean Red Koji Bean Paste

作　　者：马洪菲[1] 刘秀梅[1] 卢生有[1] 李晴[1] 杨翔华[1] 

机构地区：[1]辽宁石油化工大学,辽宁抚顺113001

出　　处：《中国调味品》2013年第11期31-32,35,共3页China Condiment

摘　　要：在传统豆瓣酱制作工艺的基础上做辅助发酵剂,在米曲霉和黑曲霉的基础上添加红曲霉复配制成发酵剂,以黑豆代替大豆来生产新型红曲豆瓣酱。与传统工艺比较,其发酵条件更为简单。同时采用包装后灭菌工艺,保持了其红润色泽并避免了涨袋现象。On the basis of traditional bean paste production process to make auxiliary starter by adding Monascus based on aspergiUus oryzae and aspergillus niger. With black bean instead of soybean to produce new-type red koji bean paste, compared with the traditional process, the fermentation condition is simpler. At the same time, the sterilization process after packing maintains its ruddy color and avoids the phenomenon of bag expanding.

关 键 词：红曲霉LLMY-18 黑豆 豆瓣酱 

分 类 号：TS264.24[轻工技术与工程—发酵工程]