大豆糖蜜制备调味液基料的技术研究  

Study on the Preparation Technology of Seasoning Liquid Basic Material of Soybean Molasses

作　　者：李琰[1] LI Yan(College of Food and Biotechnology,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2021年第2期89-92,共4页China Condiment

基　　金：植物性食品加工技术特色学科专项项目(YSTSXK201833)。

摘　　要：研究以大豆糖蜜为原料生产调味液基料的最佳工艺条件。选择酵母添加量、营养盐添加量、温度和pH 4个实验因素,采用单因素实验和正交实验对大豆糖蜜发酵生产调味液基料工艺条件进行优化,得出最佳工艺参数:酵母添加量为4%,营养盐为0.4%,发酵温度为26℃,pH为4.5。在此条件下酒精度为6.3%,功能性低聚糖保留率高,感官评分为79分,可作为调味液基料及食醋的生产原料。In this paper,the optimum technological conditions for producing seasoning liquid basic material with soybean molasses as the material are studied.Four experimental factors including yeast additive amount,nutritive salt additive amount,temperature and pH are selected,the single factor experiment and orthogonal experiment are used to optimize the process conditions of seasoning liquid basic material prepared by soybean molasses,the optimum process parameters are obtained:the additive amount of yeast is 4%,the nutritive salt is 0.4%,the fermentation temperature is 26℃,and the pH is 4.5.Under such conditions,the alcohol content is 6.3%,the retention rate of functional oligosaccharides is high,the sensory score is 79,it can be used as the raw material of seasoning liquid basic material and vinegar production.

关 键 词：大豆糖蜜 调味液基料 发酵工艺 优化 食醋原料 

分 类 号：TS201.1[轻工技术与工程—食品科学]