摘要
为了缩短豆豉的发酵时间,降低豆豉含盐量,避免有毒真菌的污染,对豆豉低盐高效发酵工艺进行了研究。以淋出酱油中氨基酸含量为指标,确定了豆豉醅发酵原料配比为黄豆15 g∶麸皮6 g;豆豉曲制作过程中,米曲霉种曲的接种量为5%-10%,培养时间36 h;豆豉发酵过程中,最佳含盐量为7.5%,最佳温度50℃,发酵时间为7 d。该工艺杂菌污染少、发酵周期短、产品质量高,并且最终的成品营养丰富,氨基酸态氮含量达到0.83 g/100 g。
In order to shorten the fermentation time and reduce the salt content of fermented bean and avoid the pollution of toxic fungi, the process of producing fermented bean with low-salt and high-efficiency was studied. The amino acid content in soy sauce was used as standard, the optimal proportion of raw material of fermentation were 15 g soybeans and 6 g brans. The inoculation amount of aspergillus oryzae was 5%-10%. The temperature of fermented bean koji-making was 30℃and the time was 36 hours. The optimal content of salt during fermentation was 7.5%. The optimal temperature was 50 ℃.The fermentation time was 7 days. When the pollution of toxic fungi was controlled, the fermentation period was short and the quality of the products was high. The final product contained rich nutrition with the content of amino acid nitrogen of0.83 g /（100 g）.
出处
《湖北农业科学》
2015年第2期421-423,430,共4页
Hubei Agricultural Sciences
