不同蒸料工艺对黑豆酱油二次沉淀的影响  

Effect of Different Steaming Conditions on Secondary Precipitation of Black Soybean Soy Sauce

作　　者：宋茜[1] 闫媛媛[1] 陈奇卉 王熙 SONG Xi;YAN Yuanyuan;CHEN Qihui;WANG Xi(Tianjin Limin Condiment Co.,Ltd.,Tianjin 300308,China)

机构地区：[1]天津市利民调料有限公司,天津300308

出　　处：《现代食品》2023年第5期80-82,共3页Modern Food

摘　　要：本文采用了不同蒸豆条件进行黑豆酱油发酵,从而探讨不同蒸料工艺对黑豆酱油沉淀的影响。本文检测了不同泡豆及蒸豆条件下水分、消化率的变化,以及对成曲酶活、酱油理化指标及最终原油沉淀的影响。结果发现,蒸料压力及时间为0.18 MPa、5 min时,成曲蛋白酶活可达1.39 g氨基酸态氮/100 g(干基),熟料消化率可达到85.25%,为最佳水平,二次沉淀圈直径为0.32 cm,面积最小,为最佳条件。In this paper,the black soybean sauce was fermented under different steaming conditions,and the effect of steaming materials on the precipitation of black soybean sauce was studied.The changes of water content and digestibility in different soaking and steaming conditions,as well as the effects on the activity of koji-forming enzyme,the physical and chemical indexes of soy sauce and the final crude oil precipitation were studied.The results showed that the protease activity of koji could reach 1.39 g amino acid nitrogen/100 g(dry base)and the clinker digestibility could reach 85.25%at 0.18 MPa,5 min,the diameter of secondary precipitation ring was 0.32 cm,the minimum area is the best condition.

关 键 词：黑豆 酱油 二次沉淀 

分 类 号：TS264.2[轻工技术与工程—发酵工程]