双低菜籽粕酿造酱油最佳发酵工艺条件的研究  

The Optimal Fermentation Conditions for Brewing Soy with Double-low Rapeseed Dregs

作　　者：周玥[1] 杨秀华[1] 郭华[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《湖南农业科学》2014年第1期69-71,共3页Hunan Agricultural Sciences

基　　金：湖南省重大科技专项(2009FJ1006-4)

摘　　要：为提高水酶法提油后的双低菜籽粕中蛋白质的综合利用价值,对双低菜籽粕酿造酱油的工艺进行了研究。结果表明:最佳发酵工艺条件为按米曲霉1号︰黑曲霉1号︰木霉=3︰2︰1混合接种;在28℃、95%湿度下培养制曲;再加入15%盐水,于42℃条件下后发酵20 d。按最佳工艺发酵制得的酱油,其品质达到GB 18186-2000规定的二级酱油标准。In order to enhance the comprehensive use value of protein in double-low rapeseed dregs after oil extraction with aqueous-enzymatic method, the technology of brewing soy with double-low rapeseed dregs was studied. The results showed that the optimal fermentation conditions were as followed： mixed inoculation of Aspergillus oryzae No.1, Aspergillus niger No.1 and Trichoderma viride with 3：2：1; making yeast at 28℃ with humidity of 95%; adding 15% salt water to the yeast, and then fermenting at 42℃ for 20 d. The soy fermented with the optimal conditions, its quality can meet the standards of second level soy stated in GB 18186-2000.

关 键 词：双低菜籽粕 酱油 水酶法 发酵 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]