龙源期刊网 http://www.qikan.com.cn
低盐高效发酵豆豉新工艺研究
作者：谭薇 李盘欣 杜江源 黄亚男 马向东
来源：《湖北农业科学》2015年第02期
摘要：为了缩短豆豉的发酵时间，降低豆豉含盐量，避免有毒真菌的污染，对豆豉低盐高效发酵工艺进行了研究。以淋出酱油中氨基酸含量为指标，确定了豆豉醅发酵原料配比为黄豆15 g∶麸皮6 g;豆豉曲制作过程中，米曲霉种曲的接种量为5%～10%，培养时间36 h;豆豉发酵过程中，最佳含盐量为7.5%，最佳温度50 ℃，发酵时间为7 d。该工艺杂菌污染少、发酵周期短、产品质量高，并且最终的成品营养丰富，氨基酸态氮含量达到0.83 g/100 g。 关键词：米曲霉（Aspergillus oryzae）; 高温发酵; 豆豉; 低盐
中图分类号：TS214.2 ; ; ; ;文献标识码：A ; ; ; ;文章编号：0439-8114（2015）02-0421-03 DOI：10.14088/j.cnki.issn0439-8114.2015.02.041
New Technology of Producing Fermented Bean with Low Salt Content
and High Efficiency
TAN Wei1，LI Pan-xin2，DU Jiang-yuan1，HUANG Ya-nan2，MA Xiang-dong1
（1. College of Life Science， Hubei University/Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources，Wuhan 430062，China;2. Nanjiecun （Group ） Co.，Ltd of Henan Province，Linying 462600， Henan，China ）
Abstract： In order to shorten the fermentation time and reduce the salt content of fermented bean and avoid the pollution of toxic fungi， the process of producing fermented bean with low-salt and high-efficiency was studied. The amino acid content in soy sauce was used as standard， the optimal proportion of raw material of fermentation were 15 g soybeans and 6 g brans. The inoculation amount of aspergillus oryzae was 5%-10%. The temperature of fermented bean koji-making was 30℃ and the time was 36 hours. The optimal content of salt during fermentation was 7.5%. The optimal temperature was 50 ℃. The fermentation time was 7 days. When the pollution of toxic fungi was controlled ， the fermentation period was short and the quality of the products was high. The final product contained rich nutrition with the content of amino acid nitrogen of 0.83 g/（100 g）. Key words： ;Aspergillus oryzae;high-temperature ;fermentation;fermented bean;low salt 豆豉是日常生活中较受欢迎的调味品之一。早在公元前2世纪，我国已经开始生产豆豉
[1]，西汉初年豆豉已很普遍。豆豉是一种具有极高营养价值和医疗价值的自然发酵产品[2]，
龙源期刊网 http://www.qikan.com.cn
低盐高效发酵豆豉新工艺研究
作者：谭薇 李盘欣 杜江源 黄亚男 马向东
来源：《湖北农业科学》2015年第02期
摘要：为了缩短豆豉的发酵时间，降低豆豉含盐量，避免有毒真菌的污染，对豆豉低盐高效发酵工艺进行了研究。以淋出酱油中氨基酸含量为指标，确定了豆豉醅发酵原料配比为黄豆15 g∶麸皮6 g;豆豉曲制作过程中，米曲霉种曲的接种量为5%～10%，培养时间36 h;豆豉发酵过程中，最佳含盐量为7.5%，最佳温度50 ℃，发酵时间为7 d。该工艺杂菌污染少、发酵周期短、产品质量高，并且最终的成品营养丰富，氨基酸态氮含量达到0.83 g/100 g。 关键词：米曲霉（Aspergillus oryzae）; 高温发酵; 豆豉; 低盐
中图分类号：TS214.2 ; ; ; ;文献标识码：A ; ; ; ;文章编号：0439-8114（2015）02-0421-03 DOI：10.14088/j.cnki.issn0439-8114.2015.02.041
New Technology of Producing Fermented Bean with Low Salt Content
and High Efficiency
TAN Wei1，LI Pan-xin2，DU Jiang-yuan1，HUANG Ya-nan2，MA Xiang-dong1
（1. College of Life Science， Hubei University/Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources，Wuhan 430062，China;2. Nanjiecun （Group ） Co.，Ltd of Henan Province，Linying 462600， Henan，China ）
Abstract： In order to shorten the fermentation time and reduce the salt content of fermented bean and avoid the pollution of toxic fungi， the process of producing fermented bean with low-salt and high-efficiency was studied. The amino acid content in soy sauce was used as standard， the optimal proportion of raw material of fermentation were 15 g soybeans and 6 g brans. The inoculation amount of aspergillus oryzae was 5%-10%. The temperature of fermented bean koji-making was 30℃ and the time was 36 hours. The optimal content of salt during fermentation was 7.5%. The optimal temperature was 50 ℃. The fermentation time was 7 days. When the pollution of toxic fungi was controlled ， the fermentation period was short and the quality of the products was high. The final product contained rich nutrition with the content of amino acid nitrogen of 0.83 g/（100 g）. Key words： ;Aspergillus oryzae;high-temperature ;fermentation;fermented bean;low salt 豆豉是日常生活中较受欢迎的调味品之一。早在公元前2世纪，我国已经开始生产豆豉
[1]，西汉初年豆豉已很普遍。豆豉是一种具有极高营养价值和医疗价值的自然发酵产品[2]，