毛霉型豆豉后发酵过程中的工艺优化  

Process Optimization in Post-Fermentation Process of Mucor Type Tempeh

作　　者：危梦 刘文龙[1] 邹强[1] 周衡刚 邵良伟 刘达玉[1] WEI Meng;LIU Wenlong;ZOU Qiang;ZHOU Henggang;SHAO Liangwei;LIU Dayu(Sichuan Key Laboratory of Meat Processing,Chengdu University,Chengdu 610106;Huangpu Customs Technical Center,Guangzhou 510730)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]黄埔海关技术中心,广州510730

出　　处：《食品工业》2021年第4期187-191,共5页The Food Industry

基　　金：国家重点研发计划项目(2017YFB0305400);四川省科技计划重点研发项目(2018NZ0150,2019YJ0660)。

摘　　要：为优化毛霉型豆豉的后发酵过程,通过正交试验进行研究。结果表明,最佳发酵条件为食盐添加量9.00%、发酵温度36℃、发酵时间60 d、乳酸菌和酵母菌接种比例1∶1,在此条件下产品氨基酸态氮含量为0.93g/100 g,总酸含量为2.08 g/100 g。该研究可为毛霉型豆豉的后发酵工艺提供一定技术指导。To optimize the post-fermentation of Douchi,the process optimization was carried out by orthogonal experiment.The results showed that the best fermentation conditions were 9.00%of salt,36℃of fermentation temperature,1∶1 of inoculation ratio of Lactobacillus and yeast and 60 d of fermentation time.Under these conditions,amino acid nitrogen was 0.93 g/100 g,and total acid was 2.08 g/100 g.This study could provide some technical guidance for the post fermentation process of Mucor type Douchi.

关 键 词：豆豉 风味 后发酵 工艺优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]