豆豉的人工接种发酵工艺研究  

Research on Fermentation Process of Fermented Black Bean by Artificial Inoculation

作　　者：谢亮[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《中国调味品》2013年第11期40-43,共4页China Condiment

摘　　要：采用纳豆菌进行豆豉纯种发酵的实验,通过对豆豉中α-氨基酸含量的测定和对豆豉口感的评价,给出了纳豆菌纯种发酵豆豉最佳工艺条件的黑豆浸泡时间、发酵时间、食盐的添加量。为了克服因为采用人工纯化菌种进行发酵可能带来的产品风味上的不足,还进行了纳豆菌和曲霉的混合菌种发酵,并确定了最佳的接种方式。Bacillus natto is used to conduct purebred fermentation test for fermented black beans. Through measuring the content of α-amino acid in fermented black beans and evaluating the taste of it, soaking time, fermentation time and additive amount of salt for black beans are concluded under the best process condition to ferment purebred black beans by bacillus natto. In order to overcome the insuffident taste of products caused by adopting artificially purified culture for fermentation, mixed culture of bacillus natto and aspergillus are used for the fermentation and the best inoculation way is determined.

关 键 词：豆豉 纯种发酵 Α-氨基酸 纤溶酶 溶血栓 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]