酱油多菌种混合阶梯风味发酵工艺优化研究

Sudty on optimization of multi-mold mushroom spawn mix steps flavor fermentation of soy sauce

针对传统低盐固态发酵酿造酱油风味较差的问题,通过后期添加优选的嗜盐乳酸菌和耐盐酵母,进行有机酸发酵和醇酯发酵。采用单因素试验和正交试验优化得到酱油多菌种混合阶梯发酵的最佳工艺参数为:蛋白质水解完成后,浇淋盐水降温,接入1%的乳酸活化种子液,在35℃下有机酸发酵7 d;有机酸发酵完毕,浇淋盐水降温,添加0.5%的鲁氏酵母种子液,15 d后按1:1的比例加入蒙奇球拟酵母种子液,醇酯发酵35 d。在此工艺条件下酿造的酱油,无论是感官指标还是理化指标都比未添加乳酸菌、酵母菌以及仅添加乳酸菌或酵母菌发酵的酱油好,其乳酸和总酯的含量明显提高,甚至可与日本特选酱油相媲美。

In view of the soy sauce flavor and stable bad question in traditional protosalt solid state fermentation, we carried on organic acid fermentation and the alcohol ester fermentation by addition salty lactobacillus and salty bearing yeast in later period. With the orthogonal experimental design, we obtained the best technological parameter of muhi-mold mushroom spawn mix steps and ladders ferment were following, after the protein hydrolisis completing, pouring water on the salt water to decrease temperature, turned on 0.5% lactic acid activation seed fluid, fermented 7 days under 35℃.The organic acid fermentation finished, poured water on the salt water to decrease temperature, increased 0.5% Lu yeast seed fluid, after 15 days, joined the Mongolian wonderful ball according to 1：1 proportion to the yeast seed fluid, then alcohol ester fermented for 35 days. Comparing to the soy sauce fermented by no lactobacillus, saccharomycetes or only lactobacillus or saccharomycetes, the sensory index and the physics and chemistry target of the soy sauce brewed under this new technological conditions were better. Its lactic acid and total ester content increased, even reached the Japanese preference soy sauce.