传统豆瓣快速发酵工艺条件优化

Optimization of Fermentation Conditions for the Production of Traditional Fermented Broad Bean Sauce

为缩短传统豆瓣的发酵周期,利用多菌种发酵生产豆瓣,对豆瓣发酵的工艺条件进行研究。通过单因素试验和正交试验确定豆瓣发酵的最佳工艺条件。结果表明:制曲和发酵过程对豆瓣的感官和理化性质影响较大。优化的豆瓣发酵工艺条件为:米曲霉与红曲霉接种体积比例为4:3,制曲温度为28～30℃,培养40h得到优良蚕豆曲;在发酵温度为45℃时保温发酵10d,与腌制的辣椒酱按质量比为1:1的比例混合,在45℃后发酵15d得到优质豆瓣。

The production of traditional fermented broad bean sauce with mixed inoculums of Aspergillus oryzae and Monascus anka was optimized in order to shorten the fermentation period. Using one-factor-at-a-time expeirments and orthogonal array design, the optimal conditions to obtain excellent koji were established as follows： 4：3 of Aspergillus oryzae：Monascus anka ratio （V/V）, 28--30 ℃ and 40 h, and the optimal conditions to obtain excellent fermented broad bean sauce were found to be primary fermentation at 45 ℃for 10 d followed by addition of chilli sauce at a mass ratio of 1：1 and secondary fermentation at 45℃ for 15 d.