双菌种发酵生产高盐稀态香菇梗酱油的工艺优化  

Optimization of Producing High Salt Fermentation of Soy Sauce with Root of Lentinus edodes by Double Aspergillus

作　　者：王乃馨[1] 商学兵[1] 李超[1] 李勇[1] 宋慧[1] 王陶[1] 李文[1] Wang Naixin;Shang Xuebing;Li Chao;Li Yong;Song Hui;Wang Tao;Li Wen(Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe,College ofFood Engineering,Xuzhou Institute of Technology,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品(生物)工程学院江苏省食品资源开发与质量安全重点建设试验室,江苏徐州221018

出　　处：《现代食品》2018年第22期146-150,共5页Modern Food

基　　金：国家星火计划项目(编号:2014GA690101);徐州工程学院科研项目(编号:XKY2017239)

摘　　要：本课题以大豆、面粉、香菇柄粉等为原料,采用米曲霉、黑曲霉为发酵菌种进行联合制曲,采用高盐稀态生产菇类保健酱油。以氨基酸态氮含量为指标,对酱油工艺中的米曲霉和黑曲霉的质量比、盐水浓度、盐水与大曲的质量比以及发酵时间进行考查,并设计正交试验进行工艺优化。结果得到最佳发酵工艺参数:米曲霉与黑曲霉质量比为4,盐水浓度为20%,盐水与大曲的质量比为2.2,发酵时间为12d,此条件下氨基酸态氮含量为13.53 g·L-1,与理论分析基本一致。The production of soy sauce with the bean,root of Lentinus edodes and flour powder as main raw material mixed double aspergillus in high salt liquid was optimized.Amino acid nitrogen content was taken as an index,the mass ratio of aspergillus oryzae and aspergillus niger,the concentration of brine,the mass ratio of brine to koji and the fermentation time were investigated as single factor experiments.Then orthogonal test was designed according to the results.The optimal fermentation parameters showed that:the mass ratio of Aspergillus oryzae to Aspergillus niger was 4,the concentration of brine was 20%,the mass ratio of brine to koji was 2.2,the fermentation time was 12 d,the highest amino acid nitrogen content could reach to 13.53 g·L^-1,which was consistent with the theoretical analysis.

关 键 词：高盐稀态 香菇柄 双菌种发酵 氨基酸态氮 

分 类 号：TS264.2[轻工技术与工程—发酵工程]