[1]张昕,陈金娃.紫苏粕和豆粕共发酵生产紫苏酱的发酵条件研究[J].中国调味品,2019,(05):86-90.
 Research on the Fermentation Conditions of Perilla Sauce Produced by the Perilla Dreg and Soybean Meal through the Co-Fermentation Process[J].CHINA CONDIMENT,2019,(05):86-90.
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紫苏粕和豆粕共发酵生产紫苏酱的发酵条件研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
86-90
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Research on the Fermentation Conditions of Perilla Sauce Produced by the Perilla Dreg and Soybean Meal through the Co-Fermentation Process
作者:
张昕陈金娃
文献标志码:
A
摘要:
研究以紫苏粕和豆粕为原料共同发酵生产紫苏酱的发酵条件。通过成曲添加量、盐水浓度、纳豆芽孢杆菌接菌量、发酵温度、发酵时间、搅拌酱醅速度、搅拌酱醅时间的单因素实验和L18(37)正交试验。优化出紫苏酱的最优发酵条件为:13°Bé的盐水1000mL,添加成曲280g,纳豆芽孢杆菌接菌量0.3%,发酵温度43℃,发酵时间25d,搅拌酱醅速度50r/min,每12h搅拌酱醅时间35min;在最优条件下发酵的紫苏酱醅中氨基酸态氮含量为0.69 g/100mL 。本研究为紫苏粕资源的开发利用,生产特色风味紫苏酱产品提供基本研究数据。
Abstract:
This paper studied on the fermentation conditions of perilla sauce produced by perilla dreg and soybean meal through the co-fermentation process. By doing the single-factor experiments and L18(37) orthogonal test of addition amount of koji, saline concentration, addition amount of bacillus natto, fermentation temperature, fermentation time, stirring speed of paste and stirring time of paste, the optimal fermentation condition of perilla sauce has been founded as follow: saline concentration 13°Bé, in every 1000mL saline, addition amount of koji 280g, bacillus natto 0.3%, fermentation temperature43℃, fermentation time 25d, stirring speed of paste was 50r/min, stirring time of paste was 35 min in every 12 hours. Amino Acid Nitrogen’s content of perilla sauce is 0.69 g/100mL . This research provided the basic data for the development and application of perilla dreg sources and the production of unique flavor perilla sauce products.
更新日期/Last Update: 2019-09-11