摘要
以蚕豆为蛋白质原料,以面粉为淀粉质原料进行制曲并发酵。首先确定蚕豆发酵酱油的最佳原料配方,之后通过单因素实验及正交试验对其制曲工艺进行研究。结果表明:采用豆瓣与面粉配比9∶1,润水量90%,接种量0.3%,蒸料时间5min为最佳的蚕豆制曲工艺。与传统黄豆酱油相比,此工艺生产出的酱油氨基酸态氮含量、蛋白质利用率和氨基酸态氮生成率更高,氨基酸含量丰富,酱油风味独特。
In this study, broad bean is as the main protein material and flour is as the main starch material for koji-making and fermentation. At first, the best raw materials formula of soy sauce fermented with broad bean is researched, and then the single factor experiment and orthogonal experiment are adopted to optimize the koji-making technological conditions. The results show that the best conditions are as follows： ratio of broad beans to flour of 9 ： 1, water of 90%, inoculum size of 0.3%, and cooking time of 5 min. Compared with the common soy sauce, the content of AAN, protein utilization rate and amino acid nitrogen formation rate are higher, the amino acid content is richer, the flavor of soy sauce is special.
出处
《中国调味品》
CAS
北大核心
2016年第10期73-78,83,共7页
China Condiment
关键词
蚕豆酱油
制曲
优化
发酵
氨基酸成分
broad bean brewed soy sauce
koji-making
optimization
fermentation
amino acid component
