蚕蛹香菇酱油的生产工艺研究  

Study on Production Process of Silkworm Pupa and Lentinus edodes Soy Sauce

作　　者：徐海军[1] 

机构地区：[1]浙江农业商贸职业学院,浙江绍兴312000

出　　处：《中国调味品》2016年第7期89-94,共6页China Condiment

摘　　要：文章研究了酶解蚕蛹蛋白的条件,并利用响应面分析法对蚕蛹香菇酱油的生产工艺进行研究。结果表明:酶解蚕蛹蛋白的最优条件为底物浓度10%,酶添加量3%,酶解温度50℃,酶解时间6h,此条件下水解度达到35.76%。蚕蛹香菇酱油生产的最佳工艺条件为原料配比(豆粕/麦麸)1.5,接种量2.7%,发酵初期温度15.7℃,食盐添加量18.5%,此时酱油中氨基酸态氮含量达到1.21g/dL。所制得的蚕蛹香菇酱油感官品质较好,常规理化指标合格,达到国家一级酱油水平,是一种口感品质俱佳的新型保健酱油。The enzymatic hydrolysis condition of silkworm pupa protein and production process of silkworm pupa and Lentinus edodes soy sauce by response surface methodology are studied. The results show that the enzymatic hydrolysis condition of silkworm pupa protein is substrate concentration of 10%, enzyme dosage of 3%, enzymatic hydrolysis temperature of 50℃, enzymatic hydrolysis time of 6 h, and degree of hydrolysis reaches 35.76%. The optimum production conditions of silkworm pupa and Lentinus edodes soy sauce are raw materials ratio （soybean meal/wheat bran） of 1.5, inoculation amount of 2.70%, early fermentation temperature of 15.7 ℃, salt content of 18.5 %, and amino acid nitrogen content of silkworm pupa and Lentinus edodes soy sauce reaches 1.21 g/dL. The silkworm pupa and Lentinus edodes soy sauce produced using the above method has good sensory quality and qualified conventional physical and chemical indicators, which reaches the national first-level. It is a new kind of health soy sauce with good taste and quality.

关 键 词：酱油 蚕蛹 香菇 生产 

分 类 号：TS264.21[轻工技术与工程—发酵工程]