多菌种低盐分段发酵生产豆豉工艺

Subsection-fermented process of subsalt-fermented Douchi using multiple strains

为了缩短发酵时间,降低含盐量,对豆豉多菌种低盐发酵工艺进行了研究。以蛋白酶活力为指标,确定了毛霉G-1的制曲条件为:接种率4.5%,在25℃制曲60h,在此条件下蛋白酶活力达到782.56U/g。以氨基酸态氮为指标,研究确定了豆豉前发酵的工艺条件为50℃保温发酵10d。添加鲁氏接合酵母AS2.181,以感官品质为指标,确定了豆豉后发酵工艺条件为8%(质量分数)食盐,酵母接种率1.5%,25℃发酵6d。通过这种工艺生产的豆豉不仅具有豆豉香气而且醇香、酱香和酯香浓郁,氨基酸态氮质量分数达到0.81g/(100g),总生产时间为19d。通过该研究形成了多菌种低盐分段发酵生产豆豉的新工艺,发酵时间短,可为豆豉这种传统发酵食品的现代化技术改造提供参考。

To shorten fermented time and recede in salinity, the process of subsalt-fermented Douchi using multiple strains was researched. The technological conditions for Mucor G-1 starter propagation of inoculum ratio 4.5% and cultivated 60 h at 25℃ were determined using protease activity as index and protease activity reached 782.56 U/g in these conditions. And technological conditions for primary fermentation of fermented 10 d at 50℃ were determined using amino-acid nitrogen as index. The optimum condition: 1.5% inoculation ratio, 8% salt and fermented at 25℃ for 6 d of after-fermentation process by adding zygosaccharomyces rouxii AS 2.181 was obtained using sensory quality as index. By this technique, Douchi had not only Douchi aroma but also strong spiced, alcohol and ester-like flavor. 0.81 g/(100 g) amino-acid nitrogen was obtained and the total produced time was 19 days. The new process for Douchi producing by multiple strains, subsalt and subsection fermented was formed. The different producing phase in this process can be controlled easily and the total fermented time can be shortened and this process may provide basis for modern technique reformation of the traditional fermentation food of Douchi.