摘要
大米蛋白渣是大米淀粉糖企业的副产品,用于酿造酱油具有潜在优势。首先以氨基态氮为指标,在大米蛋白渣与豆粕比例为1∶2,40℃无光照发酵,确定最佳发酵时间为15 d。然后以温度、原料配比、光照和变温为试验因素进行发酵工艺的优化试验,确定最佳的发酵工艺条件为:大米蛋白渣与豆粕配比为1∶2,45℃恒温有光照发酵15 d,所得酱油氨基态氮和感官质量均达到国标。
Rice protein,a kind of by-product from the production of rice starch sugar,had potential advantages in the production of soy sauce.Firstly,the optimum fermentation time was 15 d by amino nitrogen as indicators at the condition of rice protein and soybean in the ratio of 1∶2,fermentation temperature 40 ℃,constant temperature and no light.Secondly,optimization experiment of fermentation process was carried out when ratio of rice protein and soybean,temperature,light and varying temperatures was used as experimental factors,the optimum fermentation process was determined that mixture with 1∶2 rice protein and soybean fermented at 45 ℃,light and constant temperature,by which amino nitrogen and sense quality of soy sauce were up to National Standard.
出处
《食品研究与开发》
CAS
北大核心
2012年第2期168-170,206,共4页
Food Research and Development
基金
湖北工业大学博士科研启动基金项目(BSQD0818)
关键词
酱油
大米蛋白渣
发酵工艺
氨基态氮
soy sauce
rice protein
fermentation process
amino nitrogen
