摘要
[目的]探讨酿酒酵母对豆酱发酵过程及豆酱质量的影响,提升传统豆酱人工接种发酵生产技术。[方法]试验在现代酱厂工业化米曲霉制曲的基础上,就豆酱生产过程中的几个工艺操作点进行了工艺条件的选择与优化。[结果]试验得出,大豆最适蒸煮条件为大豆原料含水量49.75%,蒸煮压力0.14 MPa,蒸煮时间21 min;制曲粉碎加盐水量为90%可使得发酵后豆酱品质较佳;发酵中后期加入酿酒酵母进行继续发酵可提升豆酱品质,酿酒酵母接种量为0.05%,发酵温度为37℃,酵母接种时间为发酵开始之后的第7天进行接种。[结论]研究可为豆酱产品的工业化生产提供技术参考。
[ Objective ] To explore the effects of Saccharomyces cerevisiae on fermentation process and quality of soybean paste. [ Method ] Sever- al technology operating points during production of soybean paste were selected and optimized. [ Result] The results showed that： the best cook- ing conditions of soybean were moisture content of raw material 49.75%, cooking pressure 0.14 MPa and cooking time 21 min. It can be ob- tained the better quality of soybean paste when the adding quantity of brine was 90% during Koji crushing. The Saccharomyces cerevisiae added to the late fermentation improve the quality of soybean paste. The inoculated content was 0.05%, the former fermentation temperature was 37 ℃ and the inoculated time was the seventh day after fermentation. [ Conclusion] The study can provide technical reference for industrialization pro- duction of soybean paste products.
出处
《安徽农业科学》
CAS
2014年第3期892-894,共3页
Journal of Anhui Agricultural Sciences
基金
东北农业大学科学研究基金项目
2013年黑龙江省大学生创新创业训练项目(东北农业大学校级项目)
关键词
豆酱
生产
工艺条件
优化
Soybean paste
Production
Technology conditions
Optimization
