摘要
低盐固态酿制酱油生产工艺应从以下几个方面进行改革:改变原料配比,增大C/N比例,多用小麦,少用或不用麸皮;采用多菌种制曲,将黑曲霉和米曲霉混合制曲或分别制曲后混用,使成曲中各种蛋白酶比例趋于合理;采用固稀淋浇发酵工艺,前期为低盐固态发酵,品温控制在45℃左右,发酵10d,后期采用高盐稀醪发酵,品温控制在30℃左右,添加乳酸菌及酵母培养液,发酵20d左右。
Soy sauce processing technology with low-salt solid-state fermentation could be innovated by means as follows, (1) changing ingredient of raw materials and improving C/N ratio by using more wheat and less or no bran; (2) adopting multi-strain koji-making by mixing Aspergillus flavus and A. oryzae before koji-making or by making koji separately before mixing, in order to rationalize proteases proportion in mature koji; (3) adopting solid-and-then-liquid showering fermentation technique with low-salt solid-state fermentation (temperature at ca 45℃ and fermentation for 10 d) in the early period and high-salt liquid fermentation (temperature at ca 30℃, adding lactic acid bacteria and fermentation for ca 20 d) in the later period.
出处
《中国酿造》
CAS
北大核心
2005年第1期1-3,共3页
China Brewing
关键词
低盐固态
高盐稀醪
酱油
原料配比
多菌种制曲
low-salt solid-state
high-salt liquid fermentation
soy sauce
ingredient of raw materials
multi-strain koji-making
