蛹虫草保健酱油的工艺研究  

Fermentation Technology of Cordyceps militaris Health Soy Sauce

作　　者：李林波[1] 边红杰[1] 崔建东[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北省发酵工程技术研究中心,石家庄050018

出　　处：《中国调味品》2016年第7期100-103,共4页China Condiment

基　　金：河北省高等学校科学研究青年基金资助(2010128)

摘　　要：为了生产出富含虫草营养成分的保健酱油,试验以豆粕、麸皮、蛹虫草发酵液、蛹虫草菌丝体等作为原料,使用低盐固态发酵法进行酱油发酵生产,在制曲、制醅、勾兑等不同工艺时期添加虫草发酵液或菌丝体。确定蛹虫草保健酱油的最优生产工艺为制曲时添加原料重量的10%虫草菌丝体,制曲时间为72h,盐水浓度为12°Be',所得酱油成分含量为总氮2.2157g/dL、氨基酸态氮1.317g/dL、可溶性无盐固形物34.3728g/dL、含盐量17.0826g/dL、虫草多糖含量68.204mg/dL、虫草素含量0.371g/dL。生产出既保持传统酱油的营养成分和风味,又富含虫草营养成分(虫草多糖、虫草素)的高品质酱油。In order to produce health soy sauce with nutrient-rich Cordyceps, soybean meal, wheat bran,Cordyceps fermentation broth and mycelia are used to produce soy sauce by low-salt solid-state fermentation. Cordyceps fermentation broth or mycelia is added during koji-making, system of fermented grains, or blending process, respectively. The optimal technology is achieved during koji-making by using 10% Cordyceps mycelia, 12 °Be＇ brine concentration, and making koji for 72 h. Under the optimal conditions, the health soy sauce with total nitrogen of 2. 2157 g/dL, amino nitrogen of 1. 317 g/dL, soluble saltless solids of 34. 3728 g/dL, salinity of 17.0826 g/dL, Cordyceps polysaccharides of 68. 204 mg/dL and cordycepin of 0. 371 g/dL is produced, which not only contains nutrients and flavor of traditional soy sauce, but also enriches Cordyceps polysaccharides and cordycepin.

关 键 词：酱油 保健 蛹虫草 米曲霉 

分 类 号：TS264.21[轻工技术与工程—发酵工程]