新型紫苏调味豆酱的研究

研究快速发酵法制作新型紫苏调味豆酱，通过单因素试验和正交试验确定最佳发酵工艺条件。结果表明：发酵时接种量对紫苏调味豆酱品质影响最大，其次是发酵温度；紫苏豆酱最佳发酵工艺参数为：米曲霉接种量0.40%、主发酵温度50℃、紫苏汁添加量4%、制醅加水量150%，在此条件下制作的紫苏调味豆酱感官品质、发酵效果最好、加工周期短，利于工业化生产，且具有突出的紫苏香气，口味纯正，适宜作为海鲜类食品的调味酱。

Development of a Novel Perilla Flavored Bean Sauce

The development of a novel Perilla flavored bean sauce based on a rapid fermentation method is proposed. The optimal fermentation conditions were obtained through single factor and orthogonal array design experiments to be: the amount of inoculated Aspergillus oryzae 0.40%; primary fermentation temperature 50 ℃; the amount of added Perilla leaf juice 4%; and the amount of added water for koji making 150%. The Perilla flavored bean sauce manufactured under the optimal conditions showed the highest sensory quality and fermentation performance as well as shorter processing cycle, which is beneficial to its industrial production. It had the unique aroma of Perilla and a pure taste, thus being suitable to be used as a seasoning sauce for seafood.