摘要
以菜籽粕和麸皮为原料,对菜籽粕发酵脱毒条件和复合曲酶发酵菜籽粕生产酱油工艺进行研究。通过正交试验菜籽粕发酵脱毒的最佳条件,即接种量为5%,发酵温度为32℃,发酵时间为45 h;通过响应面分析法确定复合曲酶发酵菜籽粕生产酱油的最佳工艺条件为发酵温度为36.2℃,菜籽粕与麸皮质量比值为2.8,食盐添加量为10.8%,发酵时间为29.1 d。
Using rapeseed cake and bran as raw material, this study mainly discussed rapeseed cake detoxification conditions and soy sauce production process. The optimum rapeseed cake detoxification conditions were determined by the orthogonal experiment, such as inoculation amount for 5%, fermentation temperature for 32 ℃, fermentation time for 45 h. And the optimum soy sauce production process were determined by the response surface methodology, such as fermentation temperature for 36.2 ℃, quality ratio of rapeseed cake and bran for 2.8, salt content for 10.8%, fermentation time for 29.1 d.
出处
《食品工业》
北大核心
2014年第12期4-7,共4页
The Food Industry
关键词
菜籽粕
酱油
发酵脱毒
生产工艺
rapeseed cake
soy sauce
fermentation detoxication
production process
