摘要
以豆瓣酱酿造工艺为研究对象,引入人工接种发酵,并根据中心组合试验设计原则,对混合曲接种量、发酵时间2个因素进行试验和响应面分析,得出豆瓣酱发酵的最佳条件:将制得的成曲按1.6%的接种量与面粉等物料混合,再与等量的15°Bé的盐水混合,使其含盐量在8%,在25℃～28℃发酵25d,每3d揿酱1次至成熟,所得豆瓣酱中总酯含量为0.53%,总酸度、氨基酸态氮含量、食盐含量及卫生指标均符合国标要求,而发酵时间比传统的缩短一半以上。
The optimal production conditions of soybean paste using the method of response surface analysis according to the central composite experimental design principles were investigated in this paper. The optimum fermentation conditions were obtained as follows： the inoculum 1.6%, the content of salt 8% produced by 15°Be salt water, the fermentation time 25 d, fermentation temperature 25℃-28℃ and press paste one time per 3 d. Under these conditions, the total ester content of soybean paste was 0.53% and the other indexes of the soybean paste satisfied the national standard. The fermentation time was shorten over a half.
出处
《中国酿造》
CAS
北大核心
2010年第3期130-132,共3页
China Brewing
关键词
豆瓣酱
酿造工艺
改进
优化
标准
soybean paste
brewing craft
improvment
optimization
standard
