多菌株制曲混合发酵制备龙香芋酱工艺优化  

Preparation technology optimization of Longxiang taro paste by mixed fermentation withmulti-strain koji-making

作　　者：李志方[1] 钱亚飞 刘思思 陈晨 LI Zhifang;QIAN Yafei;LIU Sisi;CHEN Chen(Department of Food Science and Technology,Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China)

机构地区：[1]江苏农牧科技职业学院食品科技学院,江苏泰州225300

出　　处：《中国酿造》2021年第8期139-144,共6页China Brewing

基　　金：企业横向合作项目(00010113006)。

摘　　要：以兴化龙香芋为原料,采用多菌株制曲混合发酵制备龙香芋酱,确定米曲霉(Aspergillus oryzae)和黑曲霉(Aspergillus niger)制曲时间,并以氨基酸态氮含量作为评价指标,通过单因素试验与Box-Behnken试验设计优化龙香芋酱的加工工艺。结果表明,米曲霉、黑曲霉最佳制曲时间分别为48 h、60 h。单因素试验及Box-Behnken试验优化龙香芋酱的工艺条件为:植物乳杆菌(Lactobacillus plantarum)接种量0.45%,食盐水质量分数14%,发酵温度40℃,发酵时间25 d。在此优化条件下,龙香芋酱的氨基酸态氮含量可达0.78 g/100 g,酱品滋味鲜美,酱香浓郁。Using Xinghua Longxiang taro as raw materials,Xinghua Longxiang taro paste was prepared by mixed fermentation with multi-strain koji-making.The koji-making time of Aspergillus oryzae and Aspergillus niger was determined,and using the content of amino acid nitrogen as evaluation index,the process technology of Longxiang taro paste was optimized by single factor experiment and Box-Behnken experiment design.The results showed that the optimal koji-making time of A.oryzae and A.niger was 48 h and 60 h,respectively.The technological conditions of Longxiang taro paste by single factor experiments and Box-Behnken experiments optimization were obtained as follows:Lactobacillus plantarum inoculum 0.45%,mass fraction of salt solution 14%,fermentation temperature 40℃,and time 25 d.Under the optimal conditions,the contents of amino acid nitrogen in Longxiang taro paste could reach 0.78 g/100 g,and the paste had delicious taste and strong sauce flavor.

关 键 词：龙香芋酱 多菌株制曲 混合发酵 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]