黑豆酱油富硒关键技术研究  

Research on the Key Technology of Enriching Selenium in Black Soybean Soy Sauce

作　　者：黄亚东[1,2] 张翔 陶书中 陈正东[3] HUANG Ya-dong;ZHANG Xiang;TAO Shu-zhong;CHEN Zheng-dong(Jiangsu Food and Pharmaceutical Science College, Huai'an 223005, Jiangsu, China;Jiangsu Food Microbiological Engineering Laboratory, Huai'an 223005, Jiangsu, China;Jiangsu Bihao Food Co., Ltd, Lianshui 223400, Jiangsu, China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223005 [2]江苏省食品微生物工程实验室,江苏淮安223005 [3]江苏毕豪食品有限公司,江苏涟水223400

出　　处：《江苏调味副食品》2021年第4期14-16,共3页Jiangsu Condiment and Subsidiary Food

基　　金：江苏省苏北科技专项(SZ-HA2019033)。

摘　　要：结合酱油生产工艺探索微生物富硒条件,优化黑豆酱油富硒酿造技术。根据酱油的感官指标、理化指标及富硒结果,分析得出黑豆酱油最优富硒工艺,即以75μg/L的亚硒酸钠富硒培养米曲霉、以高盐稀态酿造工艺生产酱油。This paper combined with soy sauce production process to explore microbial selenium enrichment conditions,and optimized black bean soy sauce selenium enrichment brewing technology.According to the sensory index,physical and chemical index and selenium enrichment result of soy sauce,the best selenium enrichment technology of black bean soy sauce was obtained,that is,the cultivation of Aspergillus oryzae with 75μg/L sodium selenite enriched with selenium,and the production of soy sauce by high salt dilute brewing process.

关 键 词：黑豆酱油 米曲霉 富硒 高盐稀态酿造 

分 类 号：TS264.2[轻工技术与工程—发酵工程]