贵州特色水豆豉制曲工艺及生长因子优化的研究

Study on koji making process of natto and optimized of growth factor

在水豆豉制曲过程中,研究了制曲温度、装载量、制曲时间对制曲的影响。结果表明,当制曲温度37℃,装载量25%,制曲时间4 d,在此最佳工艺条件下制得的豉曲氨基酸态氮含量为1.894 g/100 g。为了改善纯种发酵豆豉风味单一、口感不佳的状况,在水豆豉制曲过程中添加生长因子。通过正交试验,得出水豆豉制曲过程中生长因子的最佳添加量为糯米粉2%、食盐2%和葡萄糖2%,在此最佳促生长因子添加量工艺条件下制得的豉曲其氨基酸态氮含量为2.366g/100 g。

In the process of natto making,studied the effect of temperature,weight,loading of koji.koji making time the results showed that,when the starter making temperature of 37 ℃,loading 25% ,koji making time of 4 d,under the optimum conditions to prepare soybean koji amino acid nitrogen content was 1.894 g/100 g.In order to improve the pure breed fermented natto single flavor and taste bad condition,adding growth factors during the natto making.Through orthogonal test,the optimum adding amount of growth factor,natto making process is the 2% glutinous rice powder,2% salt and 2% glucose.Under the optimal conditions,amino nitrogen content of 2.366 g/100 g.