文档介绍：低盐高效发酵豆豉新工艺研究摘要: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 15g∶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 % ,最佳温度 50℃,发酵时间为 7d 。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 g/100 g。关键词:米曲霉( Aspergillus oryzae ); 高温发酵; 豆豉; 低盐中图分类号: 文献标识码:A 文章编号: 0439-8114 ( 2015 ) 02-0421-03 DOI : - 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 15g soybeans and 6g 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 %. The optimal temperature was 50℃. The fermenta