摘要
实验以大豆为原料,接种直投式米曲霉制曲、发酵的方法,通过单因素和正交实验,研究了发酵温度、发酵时间、含水量对发酵过程产生氨基态氮的影响,确定了最佳的发酵工艺优化条件。实验结果表明温度35℃,含水量40%,时间15d为最优发酵条件。在此条件下,对豆豉进行感官及化学指标测定,结果表明发酵后的豆豉氨基氮含量增加了5倍,总糖含量提高了1.3倍,而蛋白质的含量下降了27%。
The experiment take soybean as the raw material, inoculating the aspergillus product to make soybean enzyme and ferment, taking the α- ammoniacal nitrogen as the index, study under single factor condition of ferment the temperature ,ferment time and content of water to the influence for ferment, adopting orthogonal experiment to assure the best ferment condition. The experiment affirm that ： the fermentation temperature is thirty five centigrade, water contain is forty percent and time is fifteen days. In this case, study on the quality analysis of the douchi product. The α- ammoniacal nitrogen content increases five times, the total carbohydrate enhances one point three times and protein decreases about twenty seven percent.
出处
《食品与机械》
CSCD
北大核心
2006年第6期130-132,共3页
Food and Machinery
关键词
豆豉
氨基态氮
优化
品质分析
Douchi
α- ammoniaeal nitrogen
Optimization
Quality analysis
