牡丹籽粕酿造酱油发酵工艺研究  

Study on Fermentation Technology of Soy Sauce with Peony Seed Meal

作　　者：赵贵红[1] 王波[1] 李敏[1] 郭海英 付洪荣 ZHAO Gui-hong;WANG Bo;LI Min;GUO Hai-ying;FU Hong-rong(Heze University,Heze Key Laboratory of Peony Functional Food Processing,Heze 274000,China;Shandong Yueru Modern Agricultural Co.,Ltd.,Heze 274000,China;Caoxian Agriculturaland Rural Bureau of Shandong Province,Heze 274000,China)

机构地区：[1]菏泽学院,菏泽市牡丹功能性食品加工重点试验室,山东菏泽274000 [2]山东悦如农业发展有限公司,山东菏泽274000 [3]山东省曹县农业农村局,山东菏泽274000

出　　处：《中国果菜》2022年第1期38-41,47,共5页China Fruit & Vegetable

基　　金：菏泽学院科学研究基金培育项目(PRI 14);山东省重点研发计划(2019GNC21606)。

摘　　要：牡丹籽粕是牡丹籽油加工后的副产品,含有丰富的蛋白质和氨基酸,目前主要用于制作饲料或有机肥,而酿造酱油可以提高牡丹籽粕的附加值。本研究采用低盐固态发酵方法酿造酱油,首先以氨基态氮含量和感官评定为考察指标,进行单因素试验。然后以牡丹籽粕与豆粕质量比、盐水浓度、发酵时间为因素,以氨基态氮含量为考察指标,通过正交试验对发酵工艺进行优化。结果表明,牡丹籽粕酱油的最佳发酵工艺条件为牡丹籽粕与豆粕质量比3∶7,盐水浓度13.5%,发酵时间15 d,所得酱油呈棕褐色,酱香浓郁,味鲜美、醇厚,氨基态氮含量达到0.79 g/100 mL。Peony seed meal is a by-product of peony seed oil processing,which contains abundant proteins and amino acids.At present,it is mainly used for making feed or organic fertilizer,and brewing soy sauce can improve the added value of peony seed meal.In this study,soy sauce was brewed by low salt solid-state fermentation.Firstly,single factor experiment was carried out with amino nitrogen content and sensory evaluation as investigation indexes.Then,taking the mass ratio of peony seed meal to soybean meal,brine concentration and fermentation time as the experimental factors,and taking the amino nitrogen content as the index,the orthogonal test was carried out to optimize the fermentation process.The optimum fermentation conditions for peony seed meal soy sauce were determined as follows:the mass ratio of peony seed meal to soybean meal was 3∶7,salt water concentration was 13.5%,and fermentation time was 15 d.The obtained soy sauce was brown with rich sauce flavor,delicious taste,and thick alcohol.The amino nitrogen content reached 0.79 g/100 mL.

关 键 词：牡丹籽粕 低盐固态发酵 酱油 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]