对南派酱油原料预处理工艺优化提升的研究  

Research on the Optimization and Promotion of the Pretreatment Technology of Nanpai Soy Sauce Raw Materials

作　　者：符姜燕 侯冶海 赵颖 易九龙 李子彤 Fu Jiangyan;Hou Yehai;Zhao Ying;Yi Jiulong;Li Zitong(Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528400

出　　处：《现代食品》2020年第7期97-100,共4页Modern Food

摘　　要：南派酱油主要原料为豆粕,本文确定了豆粕前处理的工艺参数,在1.0 MPa的压力下,干蒸4 min后排气,在蒸汽排尽的同时,向蒸煮锅内通入10℃的0.1 mol·L^-1的碱液;豆粕经过前处理后,使得熟料的消化率达到92.56%,采用处理后的豆粕发酵的天然酱油,氨基酸态氮均值为1.08 g/100 mL,全氮均值为1.52 g/100 mL,与未经前处理豆粕发酵的酱油相比,分别提升10.2%与6.2%。将该技术应用于南派酱油的酿造,可提升酱油品质。The main raw material of Nanpai soy sauce is soybean meal. In this paper, the process parameters of soybean meal pretreatment are determined. Under the pressure of 1.0 MPa, dry steam for 4 min, exhaust, and while the steam is exhausted, pass 0.1 mol·L^-1 of 10 ℃ into the cooking pot. The alkaline solution of L and soybean meal undergoes pre-treatment, so that the digestibility of clinker reaches 92.56%. Using the natural oil fermented from the treated soybean meal, the average amino acid nitrogen is 1.08 g/100 mL, and the total nitrogen is 1.52 g/100 mL, and Compared with the soy sauce fermented without pretreatment, soybean meal increased by 10.2% and 6.2% respectively. The technology is applied to the brewing of Nanpai soy sauce, which can improve the quality of soy sauce.

关 键 词：豆粕干蒸 蛋白质变性 熟料消化率 原料利用率 

分 类 号：TS264.2[轻工技术与工程—发酵工程]