高盐稀态发酵黑豆酱油工业化研究  

Industrialized Research of Black Bean Sauce with the Method of High Saline Diluting

作　　者：牛丽丽[1] NIU Li-li(Tianiin Limin Condiment Co.,Ltd.,Tianiin 300308,China)

机构地区：[1]天津市利民调料有限公司,天津300308

出　　处：《食品研究与开发》2018年第24期115-118,共4页Food Research and Development

摘　　要：探讨黑豆发酵高盐稀态酱油产业化的可行性。共设黑豆发酵的试验组和黄豆发酵的对照组,对比试验组和对照组的成曲质量,检测发酵过程中总酸、氨基酸态氮、全氮、还原糖和无盐固形物等指标,同时测定两组成品的理化指标。结果显示,试验组的成曲质量要高于对照组,试验组的各项理化指标均高于对照组。结果表明可进行黑豆高盐稀态酱油的制作。The teasibility of industrialization of black bean sauce with the method of high saline diluting was discussed. The black soybean and soybean termentation were compared, and the indexes of total acid, amino acid nitrogen, total nitrogen, reducing sugar and salt-flee solids were detected. The results showed that the koji quality of the experimental group was higher than the control group. The physical and chemical indexes of the experimental group were also higher than the control group. It proved that black bean sauce with the method of high saline diluting can be produced.

关 键 词：黑豆 酱油 高盐稀态工艺 制曲 理化指标 

分 类 号：TS264.21[轻工技术与工程—发酵工程]