人工发酵小麦酱生产工艺的研究

采用米曲霉、黑曲霉混合人工发酵小麦酱,通过单因素以及正交试验对影响小麦酱人工接种发酵工艺的因素,包括菌种接种量、食盐用量、发酵时间、发酵温度、乙醇用量进行优化筛选.最后确定最佳发酵工艺条件为:米曲霉和黑曲霉分开制曲,混合发酵,二者菌株添加比例为8∶1,接种量为0.3％,添加9％的食盐及0.5％的乙醇,在定期揿酱的前提下,28-40℃间歇式控温发酵35天；所得人工接种发酵产品氨基酸态氮值高,且感官评价较好,与传统自然发酵小麦酱风味相似.

Artificial fermentation process of wheat sauce

Using Aspergillus oryzae and Aspergillus niger to ferment wheat sauce.The optimum fermentation of wheat sauce through single-factor test and orthogonal test were obtained.The optimum koji conditions were: Aspergillus oryzae and Aspergillus niger could make koji respectively and the strain proportion was 8∶1 with 0.3% adding.The optimum fermentation conditions were: edible salt 9%,edible ethanol 0.5%,fermentation temperature 28~40 ℃ by intermittent type temperature control,fermentation time 35 d.The wheat sauce produced by artificial inoculation and multiple strain fermentation deeply short time and contain high amino-acid nitrogen and good flavor.The flavor of new technology production and traditional production are similar.