液态发酵面酱生产工艺

研究液态发酵制面酱过程中原料配比、发酵方式、接种量和发酵初始还原糖浓度对成品面酱中还原糖和氨基酸态氮含量及感官品质的影响,通过正交实验确定了液态发酵制面酱的优化工艺条件:原料中面粉和黄豆的配比为17∶3,发酵初始还原糖浓度为20%,接种量为3%,50℃搅拌发酵18d。 

Technique of fermented flour sauce in liquid fermentation

Influence on quality of fermented flour sauce during liquid fermentation was investigated on factors of ingredients, stirring, inoculation and initial concentration of reducing sugar by comparing the results of final content of reducing sugar and amino nitrogen,and sensory evaluations.The results of the orthogonal experiment indicated the optimized technique: mixed ingredients at weight ratio of 17"3 between flour and soybean, inoculated 3% starter,sit initial concentration of reducing sugar at 20%, and stirring fermentation at 50℃ within 18 days.