芡实酒糟酱油生产工艺的研究

The process technology of soy sauce made from Gordon Euryale lees

我国是酿酒大国,副产物酒糟的产量非常大,如何对这一资源进行充分利用是目前亟待解决的问题。芡实酒糟中含有45.3%的蛋白质,是生产酱油的良好原料。文章以芡实酒糟为主要原料生产酱油,以曲胚蛋白酶活力和酱油氨基酸态氮含量为衡量指标对生产工艺中制曲和发酵两个工序的重要技术参数进行了优化。结果表明,芡实酒糟生产酱油优化后的制曲工艺参数为:酒糟:麸皮为2:1,润水量40%,面粉添加量15%,接种量0.5%,制曲时间48 h。优化条件下蛋白酶活力可达903.31 U;优化后的发酵工艺参数为:成曲:盐水为1:2,温度45℃,时间25 d。根据优化工艺制得的酱油的氨基酸、全氮、可溶性无盐固形物含量分别可达0.53、0.95、17.46 g/100 mL,色泽红亮、酱香浓郁。

Lots of wine was produced in China every year,and a large number of lees were yielded at the same time.It's a hot potato to deal with those lees.Gordon Euryale lees contained 45.3% proteins,and therefore was a suitable kind of material to process soy sauce.In the present paper,soy sauce process technology was established using Gordon Euryale Lees as main material,and the major parameters of koji-making and fermentation procedure were optimized for high protease activity in koji and free amino acid content in soy sauce respectively.The results indicated that the optimized koji-making parameters were as follows:ratio of lees to bran was 2:1,water percentage was 40%,flour amount was 15%, inoculation amount was 0.5%,processing time was 48 h;the protease activity in koji reached 903.31U under the optimized koji-making parameters.The optimized fermentation parameters were as follows: ratio of koji to brine was 1:2;processing temperature was 45℃;processing time was 25 d.Amino acid ammonia content,total nitrogen content,soluble solid content without salt of soy sauce made from Gordon Euryale lees under optimal parameters were 0.53 g/100mL,0.95 g/100 mL,and 17.46 g/100 mL respectively.The soy sauce processed according to the optimized technology looked bright and slightly red,and gave offdelightful particular odour of soy sauce.