【作者】 李莉；

【导师】 贺稚非；

【作者基本信息】 西南农业大学 ， 微生物， 2005， 硕士

【摘要】 据有关资料报道,1998年我国酱油产量估计已达到440万吨,并以年10%的速度增长,酱油市场是典型的“小产品,大市场”,很多外资企业纷纷进入酱油市场正是看中这一巨大诱人的市场机会。随着市场竞争的日益激烈,如何降低产品的成本,并以质取胜是每个厂家都关注的问题。据统计,一年产10kt(千吨)三级酱油的企业,若全氮利用率为75%,需豆粕约1285t,而全氮利用率达到80%时,只需豆粕1200t,可降低成本17万元。85t酱油又可增产三级酱油约708t,按1000元/吨记,价值为70多万元。因此,在酱油生产中提高原料利用率的研究非常重要。 本研究从菌种出发,采用低盐固态酿造工艺,以三种霉菌(分别为米曲霉,黑曲霉,木霉)分别制种曲,混合制大曲,确定了发酵前期及后期的各种工艺参数,用以提高蛋白质利用率,并于发酵后期添加耐盐性的酵母(简称为S和G)和乳酸菌(简称为Lp)来提高酿造酱油的风味。为使产品风味更佳,对其进行适当的风味调配。研究结果如下: 1.在制作种曲时,重点对黑曲霉和木霉制种曲的培养基及曲料含水量及培养温度进行研究。结果表明:黑曲霉适合在麸皮:豆粕=4:1,含水量为55%的培养基上生长,最适培养温度30℃,培养时间为84h;木霉适合在含水量为45%的麸皮上生长,最适培养温度30℃,培养时间为96h。 2.菌种的配比对酱油的蛋白质利用率影响很大,实验对不同菌种的配比对酱油氨态氮和总氮的影响进行了比较,结果表明,当米曲霉:黑曲霉:木霉=3:1:1时,酱油的氨态氮含量和总氮含量比对照单一菌种制生产曲有明显提高。 3.对先固后稀酿造工艺的参数进行了优化,结果表明,曲料的最佳配比为豆粕:麸皮=4:1,曲料最佳含水量为50%,原料处理方式为121℃,30min,制备生产曲最佳时间为30h左右,制曲温度第一次翻曲前控制在32℃,第一次翻曲和第二次翻曲之间控制在30℃,第二次翻曲之后控制在28℃。 4.对发酵阶段的工艺参数进行了研究,结果表明:最佳拌曲盐水浓度为14%,酱酷最佳含水量为60%,酱醅发酵第一阶段时间为14天,发酵温度为42℃左右。 5.采用正交实验优化酱油发酵工艺,研究结果表明,发酵条件优化处理组合为:豆粕:麸皮=4:1,米:黑:木=6:1:3,生产曲曲料含水量为55%,酱醅含水量60%。 6.对酱油进行后期发酵增香,添加一定量的碳源,添加不同配比的酵母和乳酸菌,结合感官鉴定,结果表明,当S:G:Lp=5:5:1,并于后期添加了20%的糖化醪时,酱油的香气,滋味和体态最好。 7.选用味精,酵母精,柠檬酸,乙基麦芽酚这四种添加剂,采用正交实验来确定最佳处理组合,结果表明,最佳风味配方为:味精添加量1.8%,酵母精添加量0.2%,柠檬酸添加量更多还原

【Abstract】 It was reported that the production of soy sauce in China reached 4.4 million ton in 1998,and was increasing by 10 percent every year.The market of soy sauce is typical of "small product,big market",so lots of foreign capital enterprises were eager to get hold of the alluring opportunity.With the increasing competition of soy sauce market, considerable attention has been focused on how to reduce the cost and improve the quality. The statistics showed that the more the protein was utilized, the less the soybean meal was needed. So it is very important to improve the utilization ratio of raw material.The Solid-Liquid two-stage fermentation process was applied in this study. Using multi-cultures for fermentation,adding halo-telerant lactobacilli and yeasts during post-ripening,preparing the flavor of soy sauce properatly, the technological parameters of soy sauce was confirmed The results showed that:the protein utilization ratio were improved greatly.The research results were as follows:1 When producing the seed koji.the raw material proportion.water content and culture temperature were studied.The research results showed: Aspergillus Niger should be cultured for 84h at 30 ℃,the raw material composition was :bran: soybean cake=4:l,water content was 55%;wnile Trichoderma viride should be cultured for 96h at 30℃ ,the culture was bran .water content was 55%.2 The protein utilization was greatly affected by strains proportion.The research indicated thaf.the proportion of mixed strains was: Aspergillus oryzae: Aspergillus Niger: Trichoderma viride=3:1:1.3 The results indicated that,the ratio of koji for production was soybean meal:bran=4:1,water content was 50%,the material should be disposed at 121℃ for 30mins.The material for production was cultured about 30h.The temperature was changed in different stages ,that was 32 ℃,30℃,28℃.4 The results showed during fermentation ,the optimum condition was 14% salt water,60% water content, retaining 14d at 42℃.5 The soy sauce fermentation technology was optimized through orthogonal experiment.The result showed that the optimum condition was 55% water content of material for production,60%water content of Jiangpei.material ratio was soybean cake:bran=4:l, the proportion of mixed strains was: Aspergillus oryzae: Aspergillus Niger: Trichoderma viride~b:1:3.6 By adding carbon source .halo-telerant lactobacilli and yeast during post-ripening.the flavor of soy sauce was best on the condition of S: G: Lp=5:5:1 the carbon source was 20% saccharification mash.through sensory evaluation更多还原