基于酱肉制备的甜面酱复合菌种酶解工艺研究-《中国调味品》

文章信息/Info

Title:: Studies on Enzymatic Process of Sweet Flour Paste Used in spiced pork

摘要:: 本文为了开发用于酱肉的浓香型高色度甜面酱，采用筛选的米曲霉和黑曲霉菌株，分开制曲后与红曲构建组合发酵，菌曲比为100:10:2，小麦粉、大豆粉、黑米粉原料比为100:10: 5。采用先保温后发酵工艺，运用正交法优化甜面酱保温发酵条件，确定最佳的保温条件为：盐水浓度16%，在50℃的条件下水解9d，得到的酱醪还原糖量25.62%，氨基酸态氮含量0.36%，显著缩短了甜面酱水解时间，水解酱体色泽亦显著提升。

Abstract:: In order to develop a kind of sweet sauce with strong flavor and high chroma for spiced pork, koji were maked by selected Aspergillus oryzae and Aspergillus niger separately , and then constructing combined fermentation with Monascus. The ratio of Aspergillus oryzae，Aspergillus niger and Monascus was 100:10:2, and that of wheat flour, soybean flour and black rice flour was 100:10:5. Adopt heat preservation first and fermentation process, use orthogonal method to optimize the fermentation conditions of sweet flour sauce, the results show that the optimum insulation fermentation conditions are as follows: hydrolysis in 16% saline water at 50℃ for 9 days, the content of reducing sugar of sweet flour paste and amino acid nitrogen was 25.62% and 0.36%, respectively. Moreover, the degree of hydrolysis of macromolecules would be greatly improved, and the hydrolytic time of sweet flour sauce was shortened significantly .