豆渣酱制曲工艺条件优化

Study on the Fermentation Conditions of Okara Sauce

在制酱工艺中,利用豆渣代替黄豆和豆粕生产酱产品,并通过单因素实验和正交实验确定了优化的制曲条件:湿豆渣和干面粉质量比7:4,高压蒸煮30 min,接种酱油曲精0.05%,制曲室中培养36 h。按照此条件制得的豆渣酱与传统豆酱风味和口感相差不大。实验结果表明,采用豆酱工艺生产豆渣酱为豆渣的有效利用开辟了新的途径。

The production method of soy sauce using okara instead of soybean and bean dregs was studied in this paper. Solid state fermentation conditions of okara and flour were investigated through single factor experiment and orthogonal experiments. The results indicated the optimal conditions were. the weight ratio between wet okara and dry flour was 7 ： 4, braizing 30 min at high pressure, inoculated 0.05% microorganism and cultivated for 36 hours. Under this condition, the flavor of okara sauce showed less significant difference in flavor comparing with the traditional soy sauce. This technique could provide a new way for using okara.