基于酱肉制备的甜面酱复合菌种酶解工艺研究

Study on the Enzymatic Hydrolysis Process of Sweet Soybean Paste Compound Strains Used in Spiced Pork

为了开发用于酱肉的浓香型高色度甜面酱,采用筛选的米曲霉和黑曲霉菌株,分开制曲后与红曲构建组合发酵,菌曲比为100∶10∶2,小麦粉、大豆粉、黑米粉的原料比为100∶10∶5。采用先保温后发酵工艺,运用正交法优化甜面酱的保温发酵条件,确定最佳的保温条件为:盐水浓度16%,在50℃的条件下水解9 d,得到的酱醪还原糖量为25.62%,氨基酸态氮含量为0.36%,显著缩短了甜面酱的水解时间,水解酱体色泽亦显著提升。

In order to develop a kind of sweet soybean paste with strong aroma and high chroma used in spiced pork,kojis are made by selected Aspergillus oryzae and Aspergillus niger separately,and then constructing combined fermentation with Monascus.The ratio of Aspergillus oryzae,Aspergillus niger and Monascus is 100∶10∶2,and the raw material ratio of wheat flour,soybean flour and black rice flour is 100∶10∶5.Adopt insulation preservation firstly and then fermentation process,use orthogonal method to optimize the fermentation conditions of sweet soybean paste,the results show that the optimum insulation fermentation conditions are as follows:the content of reducing sugar and amino acid nitrogen in sauce mash is 25.62%and 0.36% after enzymatic hydrolysis with saline water concentration of 16% at 50℃ for 9 d,the hydrolysis time of sweet soybean paste is significantly shortened and the color of hydrolyzed paste is also significantly improved.