扇贝豆酱发酵工艺条件的研究  

Fermentation technology of scallop bean paste

作　　者：严超[1] 牟建楼[1] 王颉[1] 曹宝忠[2] 苏迎会[2] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]河北保定槐茂有限公司,保定071051

出　　处：《食品科技》2016年第12期245-249,共5页Food Science and Technology

基　　金：河北省科技计划项目(14273205D)

摘　　要：为开发我国的扇贝资源,提高贝类附加值,以扇贝为主要原料,经米曲霉、大米和豆粕制曲,研究一种扇贝豆酱的发酵工艺。通过单因素和正交试验,以氨基酸态氮含量(Amino Acid Nitrogen,AAN)为指标,确定了扇贝豆酱较优的发酵工艺条件:扇贝和豆曲比例1:1、食盐添加量12%、红曲米添加量0.5%、40℃恒温发酵18 d。在此条件下制得一种营养丰富,色泽鲜亮,口味适中,香鲜浓郁,海鲜味突出的扇贝豆酱。In order to exploit scallop resource, and advance the added value of scallop, a fermentation process of scallop bean sauce was studied, using scallop as raw materials, Aspergillus oryzae culture on soybean meal and rice. By single factor test and orthogonal experiment, analyzing contents of the amino acid nitrogen, fermentation technology conditions of scallop bean paste were： the ratio of scallops and soybean koji was 1：1, the 12% of salt, the 0.5% of red yeast rice, and in 40℃ fermentation for 18 d. According to the above conditions, a nutrient-rich, bright color, delicious flavor and prominent seafood taste scallop bean paste was obtained.

关 键 词：扇贝豆酱 发酵工艺 氨基酸态氮 

分 类 号：TS264.24[轻工技术与工程—发酵工程]