圆盘制曲在豆豉生产中的应用

Application of Disc Koji in the Production of Fermented Soya Beans

传统豆豉生产工艺繁琐、劳动强度大、自动化程度低。本文主要介绍了圆盘制曲在豆豉生产中的应用,取传统豆豉曲料进行菌种分离培养,将分离得到的曲霉和根霉按1:4的比例接种在圆盘曲料中,控制曲料厚度20cm,温度28?35℃,制曲50h,可以达到传统竹匾制曲的效果。

Traditional production of fermented soya beans process is cumbersome, labor intensive and low automation.This paper mainly introduces the application of disc koji in the production of fermented soya beans. The traditional soybean sauce starter was used to isolate and cultivate strains. The Aspergillus and Rhizopus were inoculated into the disc koji at a ratio of 1 ∶ 4. The thickness of the black soyabean was controlled at 20 cm, the temperature was 28 ~ 35 ℃and the koji-making time was 50 h. The effect of the traditional bamboo koji-making could be achieved.