香菇酱发酵工艺条件的研究

Study on technological conditions of Lentinus edods sauce by fermentation

在发酵法生产香菇酱的工艺中,首先对制曲工艺条件进行了选择研究,采用正交试验设计对发酵工艺条件进行了优化。结果表明,制曲最适工艺条件为制曲料液比1∶1.5、制曲温度32℃、制曲时间48 h,发酵最佳工艺条件为发酵温度40℃、盐水浓度15%、盐水用量1∶1.2,在此工艺条件下发酵产品香菇酱的氨基酸含量为4.63%。

The technological productions of Lentinus edods sauce by fermentation were investigated in this paper.The optimal conditions of process koji were first studied.Secondly,the fermentation conditions were optimized through orthogonal test.The results showed that the optimal conditions of process koji were solid-liquid ratio 1∶1.5,process koji temperature 32 ℃,process koji time 48 h.The optimal fermentation conditions were fermentation temperature 40 ℃,salt solution concentration 15%,salt solution quantity 1∶1.2.Under the above conditions,the amino acid content of Lentinus edods sauce was 4.63 %.