摘要
以玉米蛋白粉为主,豆粕为辅,采用固态低盐发酵工艺生产酱油,以氨基酸态氮含量为考察指标,通过单因素及正交试验筛选出最佳工艺条件。当玉米蛋白粉与豆粕的质量比为4:2(g/g)、食盐水浓度为12°Bé、酱醅含水量60%、发酵温度50℃时,酿制的酱油(头油)氨基酸态氮含量为0.8375g/100mL,酱油收率326%,酱香浓郁、风味独特、品质优良。
In the present work,low-salt solid-state fermentation was carried out to produce soy sauce using corn gluten as the main material and soybean meal as the auxiliary material.The optimal process conditions for achieving maximum amino nitrogen content were determined by one-factor-at-a-time and orthogonal array design methods to be 4：2 ratio of main to auxiliary materials,12°Bé salinity,60% moisture content in soy sauce mash,and 50 ℃ fermentation temperature.Under the optimal conditions,the amino nitrogen content in soy sauce was 0.8375 g/100 mL and the yield of soy sauce with strong and unique flavor and excellent quality 326%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期348-351,共4页
Food Science
基金
国家"863"计划项目(2011AA100805)
关键词
固态低盐发酵
玉米蛋白粉
酱油
low-salt solid-state fermentation
corn gluten meal
soy sauce
