【摘要】 以茎用榨菜青叶为主要原料,设置其与麸皮、大豆等辅料以不同比例混合制成培养底料,选取米曲霉、黑曲霉和木霉等菌种进行单一或混合菌种发酵,在发酵过程中和发酵结束后测定发酵料中全氮、氨基酸态氮、还原糖及粗蛋白的含量变化。结果显示,发酵稳定期的发酵液氨基酸态氮含量与培养底料的粗蛋白含量呈极显著正相关(99.8%),还原糖含量与底料中粗淀粉和粗蛋白含量呈显著相关(-95.3%和93.9%);菌种配合对培养底料的发酵优于单独米曲霉发酵,其中以“米曲霉+木霉(1∶1)”和“米曲霉+黑曲霉+木霉(1∶1∶1)”两种配合较好。通过测试,其发酵液满足调味品理化指标,并具有独特的榨菜风味。更多还原

【Abstract】 Leaves and other residues of the mustard cabbage were used as the main raw materials to produce "soy sauce". Soybean and wheat bran were put and mixed with mustard cabbage leaves at certain proportions in the procedure to make sure there would be enough amino acid in the final extracts. Three fungi strains, Aspergillus oryzae, A. niger and Trichoderma.sp, were inoculated to decompose the original material. During the fermenting course and at the end of it, samples were collected to examine about the quantities of total N, AA-N, reducing sugar and raw protein respectively. The quantities of AA-N in liquids, which were filtrated from the incubating mixtures, were significantly positive-correlated (99.8%) with quantities of raw protein in the original materials, while the reducing sugar quantities were obviously negative correlated (-95.3%) with quantities of raw starch, obviously positive correlated (93.9%) with that of raw protein in the original materials. It was more completely to decompose the raw materials by inoculating strains than inoculating Aspergillus oryzae only. "Aspergillus oryzae+ Trichoderma (1∶1)"and "Aspergillus oryzae+ A. niger+ Trichoderma (1∶1∶1)"were the best treatments among others in this research. It could be drawn that the chemical and physical characteristics of the filtrated liquids acquired in the end of the fermentation met the disciplines of spice promulgated by China and had special flavor as well.更多还原