多菌种发酵松仁蛋白粕酱油酿造工艺优化  

Multi-strain Fermented Soy Protein Meal Pine Nuts Brewing Process Optimization

作　　者：王立江[1] 柴娅 

机构地区：[1]吉林农业科技学院食品工程学院,吉林132101

出　　处：《吉林农业科技学院学报》2016年第1期6-10,共5页Journal of Jilin Agricultural Science and Technology University

基　　金：吉林农业科技学院重点学科培育项目(2013-036)

摘　　要：以松仁蛋白粕为原料,采用米曲霉、黑曲霉和酵母菌及乳酸菌等多菌种进行混合发酵,然后采用低温增香调味发酵提高酱油的品质,酿造出营养安全的新型酱油产品。通过单因素试验和正交试验对发酵工艺进行工艺优化,得到最佳工艺条件为:食盐浓度16%,米曲霉与黑曲霉的比例6:4,发酵时间40d,发酵温度40℃。此情况下,氨基酸含量达0.84g/100m L,成品酱油呈红褐色或棕红色,带有松仁特有风味,是具有保健功能的营养型酱油。In this paper, taking pine nut protein meal as raw materials, using Aspergillus niger, Aspergillus niger, yeast and lactic acid bacteria and other bacteria were mixed fermentation, then using low temperature fermentation flavor seasoning to improve the quality of soy sauce, brewed the new nutrition and security soy products. By single factor and orthogonal experiments to optimize the fermentation process, obtain the optimum conditions： salt concentration of 16%, the proportion of Aspergillus niger ang Aspergillus niger 6：4, fermentation time 40d, fermentation temperature 40~C. In this case, the amino acid content of 0.84g/100mL Under this condition, the finished sauce appear reddish brown or brownish red colour, and with pine nuts unique flavor, which is the nutritional type sauce with health care function.

关 键 词：松仁蛋白粕 多菌种发酵 酱油 优化工艺 

分 类 号：TS264.21[轻工技术与工程—发酵工程]