摘要
以鸡油菌为原料,先将90%鸡油菌与麸皮混合用曲精发酵制成成曲,再将成曲与余下的10%的鸡油菌混合,用固态无盐工艺发酵获得成熟酱醅。成熟酱醅过滤后,通过单因素试验及正交试验确定出配置酱油的最佳配方,获得品质良好的鸡油菌酱油。结果表明:当曲精质量分数为0.06%时成曲的质量最好,当发酵时间为54h时成熟酱醅的质量最好,酱油感官品质的因素影响主次顺序为一级酱油>白砂糖>辛香料汁,最佳配方工艺为一级酱油50%、白砂糖0.2%、辛香料汁2%。
Take cantharellus as raw material, make the fermented 90% of cantharellus and bran by marmite into koji, then mix the koji with the remaining 10% of cantharellus, with solid saltless fermentation process for obtaining mature soy sauce mash. After filtration of mature soy sauce mash, through single factor test and orthogonal test to determine the best formula for the configuration of soy sauce, thereby obtaining good-quality cantharellus sauce. The results show that; when the mass fraction of marmite is 0.06%, the quality of koji is the best, when the fermentation time is 54 h, the quality of mature soy sauce mash is the best, the influencing order for sensory evaluation of sauce is Class I sauce〉sugar〉spicy juice. The optimum formulation processing is Class I sauce of 50%, sugar of 0. 2%, and spicy juice of 2%.
出处
《中国调味品》
CAS
北大核心
2012年第12期60-64,共5页
China Condiment
关键词
鸡油菌
发酵
酱油
配方
cantharellus
fermentation
sauce
formula
