复合曲酶发酵菜籽粕生产酱油工艺优化  

Study on Rapeseed Cake Soy Sauce Production Process with Composite Enzyme Fermentation by Response Surface Methodology

作　　者：朱玉洁 李媛 张友维 

机构地区：[1]江苏省食品职业技术学院,淮安223003

出　　处：《食品工业》2014年第12期4-7,共4页The Food Industry

摘　　要：以菜籽粕和麸皮为原料,对菜籽粕发酵脱毒条件和复合曲酶发酵菜籽粕生产酱油工艺进行研究。通过正交试验菜籽粕发酵脱毒的最佳条件,即接种量为5%,发酵温度为32℃,发酵时间为45 h;通过响应面分析法确定复合曲酶发酵菜籽粕生产酱油的最佳工艺条件为发酵温度为36.2℃,菜籽粕与麸皮质量比值为2.8,食盐添加量为10.8%,发酵时间为29.1 d。Using rapeseed cake and bran as raw material, this study mainly discussed rapeseed cake detoxification conditions and soy sauce production process. The optimum rapeseed cake detoxification conditions were determined by the orthogonal experiment, such as inoculation amount for 5%, fermentation temperature for 32 ℃, fermentation time for 45 h. And the optimum soy sauce production process were determined by the response surface methodology, such as fermentation temperature for 36.2 ℃, quality ratio of rapeseed cake and bran for 2.8, salt content for 10.8%, fermentation time for 29.1 d.

关 键 词：菜籽粕 酱油 发酵脱毒 生产工艺 

分 类 号：TS264.21[轻工技术与工程—发酵工程]