摘要
采用双菌种制曲技术生产酱油是对传统制曲模式的一种变革。该文就影响发酵质量的因素———不同接种比例、温度、pH值、培养时间等因素进行了系统比较和试验,确定了最适生产工艺条件为豆粕700kg,麸皮450kg,炒麦100kg,接种双菌种(AS3.951:AS3.350=3:1)通风制曲培养36h,酱油原料全氮利用率、氨基酸生成率以及成品质量有了明显提高,比单菌种制曲鲜味更加浓厚。
It is a transform applying double-strains for koji making instead of traditional method in soy sauce production. Factors, such as inocolum, temperature, pH, and cultivation time that affect fermentation were researched in this paper. The optimal production conditions were determined as following: composition of raw materials, soybean cake 700 kg, wheat bran 450 kg, and cooked wheat 100 kg; double-strains (AS 3.951 : AS 3.350 = 3 : 1); koji- making time with aeration for 36 h. The utilization rate of omni-nitrogen, the production rate of amino acid nitrogen in raw materials, and the product quality were much higher applying the method with double-strains than using traditional method with single-strain. Flavors of soy sauce were much better using new method than using traditional one.
出处
《中国酿造》
CAS
北大核心
2004年第4期28-29,共2页
China Brewing
关键词
酱油
双菌种
制曲
质量
出品率
soy sauce
double-strains
koji making
quality
production rate
