发酵大曲不同培养方式对酱油风味指标的影响  

Effects of Different Culture Methods of Fermented Daqu on Soy Sauce Flavor Indexes

作　　者：周萌萌 李佐 ZHOU Mengmeng;LI Zuo(Guangdong Chubang Food Co.,Ltd.,Yangjiang 529800,China)

机构地区：[1]广东厨邦食品有限公司,广东阳江529800

出　　处：《现代食品》2022年第18期59-61,共3页Modern Food

摘　　要：发酵大曲培养过程中,以原有生长环境的大曲为对照样,改变其生长通风量、添加嗜碱性菌,对高盐稀态酱油发酵及其风味指标进行研究。结果表明,提升大曲的通风量、添加嗜碱性菌,可以在工业化生产中取消大曲培养过程中的铺旧曲工艺,且避免坏曲;中性酶活性与原有工艺一致;天然油氨基酸含量提升2%~5%,风味指标优于现有工艺。In the fermentation process of Daqu, taking Daqu in the original growth environment as the control, changing its growth ventilation and adding basophilic bacteria, the fermentation of high salt dilute soy sauce and its flavor indicators were studied. The results showed that increasing the ventilation rate of Daqu and adding basophilic bacteria, the process of laying old Daqu in the culture process of Daqu could be abolished in industrial production and bad Daqu could be avoided.The neutral enzyme activity was consistent with the original process. The amino acid content of natural oil was increased by 2% ~ 5%, and the flavor index was better than that of the existing process.

关 键 词：高盐稀态 嗜碱性菌 发酵大曲 通风量 理化指标 

分 类 号：TS264[轻工技术与工程—发酵工程]