北虫草特色酱油的发酵工艺

目的]为了改良酱油生产的传统工艺,生产出添加北虫草的营养丰富的特色酱油。方法]在酱油生产工艺不同时期内添加北虫草培养基,经过淋油后继续发酵10 d,对所制得的酱油半成品进行还原性糖、总酸、氨基酸态氮以及虫草多糖的测定。结果]北虫草培养基添加量为10 g,米曲霉按0.3%接种到发酵基料中,盐分浓度为16%时,发酵生产北虫草特色酱油比较适宜。北虫草培养基与发酵基料共同发酵时的工艺4比前3个酱油发酵工艺营养物质含量多,此时所测得的总酸含量2.23 g/ml、氨基酸态氮含量0.89%、还原糖含量3.11%、虫草多糖含量为260 mg/ml。结论]研究提出了北虫草特色酱油的总的发酵工艺,为实际的工业化生产提供参考。

Fermentation Process of Soy Sauce Using Cordyceps militaris

Objective] In order to improve the traditional process of soy sauce production and to produce special soy sauce with rich nutrition,the soy sauce was produced using Cordyceps militaris.Method] Cordyceps militaris culture medium was added in different periods of fermentation process of soy sauce and was fermented after pouring oil.After 10 h,reducing sugar,total acid,amino acid-n and cordycepin polysaccharide were detected.Result] It is suitable for special soy sauce using Cordyceps militaris when 10 g culture medium,0.3％ of Aspergillus oryzae and 16％ of saline concentration were added.Compared with the first three processes,the fourth process,fermented using Cordyceps militaris culture medium and basic material,has higher nutrients.The results show that the total acid content is 2.23 g/ml,amino acid nitrogen content is 0.89％,reducing sugar content is 3.11％ and Chinese caterpillar fungus polysaccharide content is 260 mg/ml.Conclusion]The fermentation process of special soy sauce using Cordyceps militaris was put forward,which will provide a reference for producing special soy sauce in practical industry.