摘要
本文对多菌种半化学法生产酱油的新工艺进行了研究。采用响应曲面分析法(RSA),对豆饼的水解条件进行了优化,得到最佳水解条件为:液固比LR=3,温度T=110℃,时间t=30h,盐酸浓度为9.0％。 用GC-Head Space法结合其它方法对4种酵母进行了试验,结果认为Zygosaccharomyces SRO66性能优良。 酿造试验的结果显示最佳的发酵条件为:混合曲的添加量为所用豆饼量的30％,发酵3天后将发酵温度由50℃降30℃,随后以4％的接种量接入SRO66酵母,再经12天发酵得到产品。 感官鉴定的结果认为,产品优于所选的3种市售高档酱油。产品的含盐量为9.8％,氨基氮(AN)=1.10g/100ml,总氮(TN)=1.79g/100ml。蛋白质利用率和氨基酸游离率分别达到90.5％和61.50％。
A soy sauce with 9.8% salt content was prepared by fermenting defatted soybean hydrolysates with Aspergillus oryzae As 3951 and Aspergillus Niger As 3350,and Zygosaccharomyces SR066 for 15 days.The optimum conditions of the hydrolysis obtained from Response Surface Analysis method (RSA) were.Liquid Ratio (LR) = 30h;Temperature=110℃; concentration of HC1 = 9. 0%.GC-Head Space was used to analyze the volatile compounds of the culture fluids of four yeasts. The results indicated SR066 was a very good one. The brewing experiments showed that the optimum conditions for the fermentation were: the amount of the combined Koji added into the hydrolysates was 30% of the weight of the defatted soybean j the temperature and the time of the Aspergillus fermentation were 50℃and 3 days respectively;then the temperature was lowered to 30℃ and the mixture was inoculated with 4 % yeast culture and was continued to ferment for additional 12 days.The results of sensory evaluation showed that the newly developed product was better than 3 other kinds of very good commercial soy sauce. The value of free amino acid and protein utilization were 61. 5% and 90. 5% respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1993年第3期8-19,共12页
Food and Fermentation Industries
关键词
酱油
半化学酱油
工艺
Response surface analysis,S-Methyl methionine Sulfonium chloride,Soy Sauce
