裙带菜茎酱油的开发与研究

Research and development of the caudex of undariza pinnatifida suringer soy sauce

以裙带菜茎、豆粕、麸皮、小麦为原料,采用多菌种混合制曲,低盐固态发酵酿造裙带菜茎酱油。通过试验得出制曲最佳配料比为裙带菜茎200g,豆粕100g,麸皮400g,水400mL,小麦100g,发酵条件为盐度12%,曲水比1∶1.2,前15d发酵温度为40℃,后15d发酵温度为45℃。裙带菜茎酱油与传统工艺酿造的酱油相比,海鲜风味浓郁,钙、铁、锌、碘含量分别达57.45μg/mL、0.029μg/mL、0.0018μg/mL、56μg/mL。

Using bean cake,bran,wheat and the caudex of undariza pinnatifida suringer as raw materials,the caudex of undariza pinnatifida suringer soy sauce was maden by adopting multi-strain koji-making,low-salt solid-state fermentation.Results showed the best allocation for koji-making was caudex of undariza pinnatifida suringer 200 grams,bean cake 100 grams,bran 400 grams,water 400ml,wheat 100 grams,and the fermentation conditions were salinity 12%,proportion between the koji and water 1∶1.1,fermentation temperature of former fifteen days at 40℃,fermentation temperature of later fifteen days at 45℃.Compared with the traditional soy sauce,the caudex of undariza pinnatifida suringer soy sauce has a full-bodied seafood flavor.The contents of Ca,Fe,Zn and I can reach 57.45μg/ml,0.029μg/ml,0.0018μg/ml and 56μg/ml respectively.