两段式发酵法中晒露阶段酱醪理化情况的研究  

Study on Physical and Chemical Indexes of Sweet Soybean Paste in Natural Insolation and Exposure Stage in Two-stage Fermentation Method

作　　者：董亮 张晶 叶碧霞 左勇 DONG Liang;ZHANG Jing;YE Bi-xia;ZUO Yong(College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China;College of Bioengineering,Chongqing University,Chongqing 400030,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]重庆大学生物工程学院,重庆400030

出　　处：《中国调味品》2020年第1期72-77,89,共7页China Condiment

基　　金：四川省科技厅应用基础项目（2019YJ0463）;四川省教育厅项目（17ZA0267）;四川省高校精细化工与表面活性剂重点实验室（2018JXY05）;四川轻化工大学人才引进项目（2018RCL24）

摘　　要：以经过保温发酵后进行晒露发酵的甜面酱为研究对象,对晒露阶段理化指标变化情况进行研究。结果表明,保温发酵不同时间的甜面酱经晒露发酵70 d左右符合标准SB/T 10296-2009,对甜面酱达到成熟的规定。同时,确定两段式发酵的生产周期约3~4个月,比自然晒露缩短8~9个月。In this paper,the changes of physical and chemical indexes of sweet soybean paste in the stage of insolation and exposure are studied.The results show that the sweet soybean paste with different time of heat preservation fermentation and insolation and exposure for about 70 days could meet the requirements of SB/T 10296-2009.At the same time,the production period of two-stage fermentation is about 3~4 months,which is 8~9 months shorter than that of natural insolation and exposure fermentation.

关 键 词：甜面酱 理化指标 两段式发酵法 保温发酵 晒露发酵 

分 类 号：TS264.29[轻工技术与工程—发酵工程]