豆皮在酱油种曲生产工艺中的应用  

Application of Bean Skin in the Production Process of Soy Sauce Koji

作　　者：刘建华 LIU Jianhua(Guangdong Chubang Food Co.,Ltd.,Yangjiang 529500)

机构地区：[1]广东厨邦食品有限公司,阳江529500

出　　处：《食品工业》2022年第11期46-49,共4页The Food Industry

摘　　要：试验利用豆皮酱油种曲培养工艺培养酱油种曲,并通过对酱油种曲的生产工艺、理化指标和感官的差异性对比分析确定豆皮酱油种曲培养工艺的适用性。结果表明,按照麸皮︰豆皮︰水=1︰(0.8~1.0)︰(0.8~1.0)的比例进行拌料,铺料厚度控制在2~3 cm,培养过程加湿喷头的喷水量控制在90~110 mL/min,并以10 min为1个周期:0~6 h以开45%~55%再关45%~55%的方式循环开启与关闭进行加湿, 6~62 h以开55~65%再关35~45%的方式循环开启与关闭进行加湿, 62 h至培养结束不加湿的工艺控制,获得的豆皮酱油种曲孢子数较传统的麸皮酱油种曲提高约33%,发芽率达98%以上,单机有效产能提高64.5%,且豆皮酱油种曲整体感官黄绿,均匀,松散,无夹心,内部孢子多,品质优良。The soy sauce koji was cultured by soy sauce koji culture process with bean skin added, and the applicability of soy sauce koji culture process with bean skin added was determined through the comparative analysis of the differences in production process, physical and chemical indexes and senses of soy sauce koji. The results showed that when the mixture ratio of bran to bean skin and water was 1︰(0.8-1.0)︰(0.8-1.0), the paving thickness was controlled at 2-3 cm, the amount of water sprayed of the humidification nozzle during the cultivation process was controlled at 90-110 mL/min, and 10 min was used as one cycle: 0-6 h to open 45%-55% and then to close 45%-55% way to cycle open and close for humidification, 6-62h to open 55%-65% and then to close 35%-45% way to cycle on and off for humidification, 62 h to the end of the culture without humidification process control. The number of spores of bean skin soy sauce koji was about 33% higher than that of traditional bran soy sauce koji, the germination rate of soy sauce koji reached more than 98%, and the effective capacity of a single machine was increased by 64.5%. And the overall sense of bean skin soy sauce koji was yellow and green, uniform,loose and non sandwich, and there were many internal spores, and excellent quality.

关 键 词：豆皮 豆皮酱油种曲 酱油种曲 种曲培养 生产工艺 

分 类 号：TS264.21[轻工技术与工程—发酵工程]