一种逆向配制培养基的酱油种曲培养工艺  

A Culture Process of Soy Sauce Seed Koji of Reverse Preparation of Medium

作　　者：李兴周 刘建华 黄佳玲 李远珍 LI Xingzhou;LIU Jianhua;HUANG Jialing;LI Yuanzhen(Guangdong Chubang Food Co.,Ltd.,Yangjiang 529500,China)

机构地区：[1]广东厨邦食品有限公司,广东阳江529500

出　　处：《现代食品》2023年第11期55-58,共4页Modern Food

摘　　要：本文介绍了一种逆向配制培养基的酱油种曲培养工艺,该工艺以麸皮为原料,在常规酱油种曲培养工艺的基础上,打破常规,采用“干麸皮先灭菌,再喷湿逆向加水”的酱油种曲培养工艺,解决了常规工艺中种曲内部夹心、孢子少的品质问题,培养所得的酱油种曲黄绿、均匀、松散、无夹心、孢子多,品质优良且成本低,为企业解决种曲夹心问题、提升孢子数及生产成本改善提供了一种新的技术方案。This paper introduces a culture process of soy sauce seed koji of reverse preparation of medium,the process uses bran as raw material,on the basis of the conventional culture process of soy sauce seed koji,breaks the convention,and adopts the culture process of soy sauce seed koji of“dry bran is sterilized first,and then sprayed with water in reverse”,solves the quality problem of the internal sandwich and less spores in the conventional process,and the soy sauce seed koji obtained by culture is yellow-green,uniform,loose and non sandwich,has many spores,excellent quality and low cost,which solves the problem of seed koji sandwich for enterprises,increasing the number of spores and improving production costs provides a new technical solution.

关 键 词：种曲夹心 酱油种曲 逆向配制培养基 种曲培养 

分 类 号：TS264.2[轻工技术与工程—发酵工程]