酸水解蛋白质调味液安全生产工艺研究

该文介绍了酸水解蛋白质调味液安全生产工艺,并对各工艺条件进行了详细讨论。最佳工艺为以豆粕为原料,采用5%的盐酸溶液在80℃~90℃条件下,水解18h,中和至pH值为6,然后添加适量的炒麸皮、豆粕,接种沪酿3.042米曲霉制曲、发酵。此工艺生产的产品中氯丙醇含量低于各国标准,且酱香浓郁、味道鲜美。

Study on Production Technology of Acid-hydrolysis Amino Acid Seasoning

Production technology of acid-hydrolysis amino acid seasoning was introduced, and major technology conditions were discussed in detail in this paper. The optimal production technology was: soybean cake as raw material, hydrolysis with 5% hydrochloric acid for 18 h, neutralization to pH 6.0, and the addition of proper quantity of wheat bran and soybean cake, koji-making and fermentation by Aspergillus spp. 3.042. The product produced by this technology had lower dichloropropanol content, strong flavor and umami taste.