山杏仁酱油发酵工艺的优化  被引量:1

Study on optimization for fermentation process of prunus armeniaca soy sauce

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作  者:赵媛[1] 蔺立杰[2] 吕佼 王建中[1] 王丰俊[1] 

机构地区:[1]北京林业大学生物科学与技术学院,北京100083 [2]烟台大学环境与材料工程学院,山东烟台264005

出  处:《食品工业科技》2015年第5期240-242,246,共4页Science and Technology of Food Industry

基  金:林业公益性行业科研专项"山杏加工利用产业链技术体系研发"(201004081)

摘  要:本文采用低盐固态发酵法酿造山杏仁酱油,分别研究了盐水原料比、发酵温度和发酵时间对酱醅氨基氮含量的影响。首先,通过单因素实验确定影响因素及水平,然后,通过L9(34)正交实验确定最佳的发酵工艺。结果表明,最佳的发酵工艺是:盐水原料比为4∶2(v/m),发酵温度为45℃,发酵时间为5d,在此条件下发酵制得的酱油的氨基氮含量为0.563g/100m L。Prunus armeniaca soy sauce was processed through low-salt solid-state fermentation.The effect of fermentation temperature, fermentation time and the ratio of brine and materia on the content of amino acid nitrogen was researched.First,the affecting factors and the levels were selected by single factor experiment,then the optimum fermentation condition was determined by a L9 (34) orthogonal experiment on the basis of single factor experiment.The results showed that the optimum fermentation conditions were.the ratio of brine and material was 4:2(v/m) ,fermentation temperature was 45℃, fermentation time was 5d. Under above conditions, the amino nitrogen content reached to 0.563g/100mL

关 键 词:山杏仁酱油 低盐固态 氨基氮 发酵温度 发酵时间 

分 类 号:TS264[轻工技术与工程—发酵工程]

 

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